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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.

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  • 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.

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  • 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

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;

Reviews (1)

13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/28/2018
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?