Rhubarb Pie
Rhubarb Pie recipes don't come much easier than this! Start with a refrigerated piecrust, then pour in a homemade four-ingredient fresh rhubarb filling. Since you can make this dessert with fresh or frozen stalks, you can make this rhubarb recipe any season of the year.
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Rhubarb Pie
Directions
- Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.
- Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.
- Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts (Rhubarb Pie)
- Per serving:
- 365 kcal ,
- 13 g fat
- (5 g sat. fat ,
- 12 mg chol. ,
- 129 mg sodium ,
- 58 g carb. ,
- 24 g fiber ,
- 4 g pro.
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Reviews (1)
tfranktown21
120 Days Ago
I am reading the recipe, as a novice pie maker, and notice it calls for either fresh or frozen rhubarb. In the directions, it says to use "undrained rhubarb"; if using fresh rhubarb, are we to include another liquid of some kind?