Rhubarb Pie

Rhubarb Pie

"Yummy rhubarb pie. Use a heaping tablespoon of flour."
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Ingredients

55 m servings 395 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 12
  1. 15 Ratings

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Most helpful positive review

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 fre...

Most helpful critical review

This was my first time ever baking with rhubarb, or even tasting it. So I didn't know what to expect. I found that the filling wasnt quite enough, but other than that, the recipe was good. I ...

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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 fre...

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!

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.

This was my first time ever baking with rhubarb, or even tasting it. So I didn't know what to expect. I found that the filling wasnt quite enough, but other than that, the recipe was good. I ...

This pie is my absolute favorite pie to make! I use my fiancee's great grandma's crust recipe. The first time I made this pie, I used this recipe. It turns out AMAZING every time. Thanks!

The pie is absolutely delicious, best I ever had! The bad news is it is watery. I made two more one with 2 tblsps of flour and the other with 2 tblsps corn starch.....still watery. What am I doi...

I can't believe anyone ADDED sugar! I used 4 cups of rhubarb and nutmeg and all I could taste was sugar!!! Very runny.

Great recipe!!!! Turned out so good. Thanks

its still a lil bit jiggly in the middle. Ive never made one before but i may have used a lil bit more butter..giving it another go around in the oven..smells wonderful though

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