Rhubarb Pie III

2 Reviews

Prep: 30 min
Cook: 30 min
Ready In: 1 hr

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

Ingredients

2 pounds rhubarb, cut into 1/2 inch pieces
1 1/4 cups white sugar
1/3 cup all-purpose flour
1/8 teaspoon ground nutmeg
2 tablespoons butter
3 drops red food coloring (optional)
1 recipe pastry for a 9 inch double crust pie

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Metric US

Original recipe yields 1 - 9 inch pie

Directions

Preheat oven to 425 degrees F (220 degrees C).
Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
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.
Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.

Nutrition

Amount Per Serving (8 total)

Calories
417 cal
21%

Fat
18.1 g
28%

Carbs
60.9 g
20%

Based on a 2,000 calorie diet

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Reviews (2)

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DOBBER

Aug. 6, 2003

"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...." See more"