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.
365 calories; 13 g total fat; 5 g saturated fat; 12 mg cholesterol; 129 mg sodium. 58 g carbohydrates; 24 g fiber; 4 g protein; 243 IU vitamin a; 6 mg vitamin c; 101 mg calcium; 2 mg iron;
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Rating: 3 stars
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?