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Fresh Rhubarb Pie

Fresh Rhubarb Pie

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Carol

Carol

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
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Reviews

SweetTooth
3885

SweetTooth

1/14/2004

Don't bother with the butter; you don't need it at all. And do NOT--as some other reviewers have suggested--mix up the flour/sugar mixture with the fruit before adding the fruit to the pie shell. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product. If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart.

L K KLING
1283

L K KLING

5/20/2007

I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07 I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!

SCHELLYBEAN
695

SCHELLYBEAN

7/11/2006

AMAZING PIE!!!! So simple...so easy! I thought for sure that it would turn out too sweet because it seemed like a lot of sugar. But it was perfect! You still get that tart zip of the rhubarb that I love! I also added some cinnamon to the sugar mixture..just because I love that flavor. Make sure to put some of the sugar mixture on the bottom like the recipe states. This forms a layer under the rhubarb while baking, so that the crust doesn't get soggy. My dad said that this pie tastes almost identical to the one his Mom used to make. That alone will make me use this recipe over and over again! Thanks

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