Rhubarb Pie - Single Crust

Rhubarb Pie - Single Crust

2 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Su
Recipe by  Su

“Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch single-crust pie

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
  3. Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

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Reviews (2)

Rate This Recipe
Carol James Virgin
3

Carol James Virgin

Great pie, easy with five ingredients. It is delicious without whip cream or ice cream.

Mmschaef
0

Mmschaef

2 things didn't work well. I made two identical pies using same batch of rhubarb. We baked the pies as directed and found the rhubarb to be tough n stringy. I baked the other pie about 30 minutes more and that made a big difference. I think I had the oven on 275 so the edges of the crust wouldn't burn. The second thing I decided is that I don't like pies that use flour as a binder. I wouldn't use this recipe again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 52.9 g
  • 17%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Rhubarb Custard Pie II

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Rhubarb Pie III