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Rhubarb Pie

Rhubarb Pie

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Carolyn Klotz

Carolyn Klotz

Yummy rhubarb pie. Use a heaping tablespoon of flour.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 60.9g
  • 20%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir together the egg, white sugar, flour, salt and rhubarb in a mixing bowl.
  3. Place one of the pie shells in the bottom of a 9 inch pie plate. Pour pie filling into shell; dot with butter. Put top crust over filling and cut slits into crust.
  4. Bake in preheated oven for 30 to 45 minutes; or cook 7 minutes in a microwave and then about 10 minutes in the oven.
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Reviews

Luckie1942
16

Luckie1942

5/21/2008

This pie is a favorite of mine...I was raised in England and Rhubarb Pie was always on the menu on Sundays....since coming to this country I have added a twist to the pie by adding 2 cups of fresh strawberries to the mix and extra sugar 1/2 a cup...try it....it is wonderful

Nakeeta
11

Nakeeta

5/12/2009

My daughter and I made this recipe with a homemade butter pie crust. It turned out to be delicious although my daughter wouldn't eat it because there was a vegetable in the pie.

Balloune
10

Balloune

6/11/2010

Very good! I changed it a little bit by adding 2 cups of sugar instead of one and a half. I also added 4 cups of rhubarb and not 3, plus 1 cup of raspberries. Tasty!

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