Rhubarb Pie III

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Donna Cowan
Recipe by  Donna Cowan

“This is my husband's favorite birthday dessert. His mom gave me this recipe 36 years ago.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
  3. Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
  4. Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.

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Reviews (2)

Rate This Recipe


I found that the pie was quite runny even after it cooled. If I had of cooked it longer, it would have burned. The taste was very good, it just would have been nicer if it had set properly.



I tried this recipe and the pie didn't set. I'm wondering if it should have had an egg added. It may have set better.

More Reviews

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Amount Per Serving (8 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 60.9 g
  • 20%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet



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Fresh Rhubarb Pie


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Rhubarb Pie