Fresh Rhubarb Pie

Fresh Rhubarb Pie

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"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

1 h 30 m servings 290 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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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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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

728
  1. 892 Ratings

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Most helpful positive review

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...

Most helpful critical review

make sure you DISCARD all of the leaf portion of the plant!!! The leaves of rhubarb are POISONOUS. Seriously. Just use the stalk portion. Other than that, its a fantastic recipe!!

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...

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 befor...

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 ...

I have been making great rhubarb pies for 25 years and they always were somewhat soupy. I have tried both tapioca and flour for thickening. This recipe gives the right balance of ingredients to ...

I made this pie using fresh rhubarb and Splenda sugar (used only 1 cup of splenda) and it turned out GREAT!!! I brushed the pie crust with egg and sprinkled lightly with white sugar and it looke...

Oh...I wish I'd never tried this... ;)

This pie is delicious! It's just like my grandmother's. The only thing I forgot to do was put some foil around the edge of the pie crust for the first fifteen minutes to prevent over browning.

This was fabulous. I did make some little changes tho--I upped the rhubarb per pie to 6cups (could have done fine with 8 I think), kept sugar at 1 1/3 cup, upped the flour by half for a non-run...

Great basic recipe that does the trick for rhubarb lovers! Perfect combination of tart & sweet. My only suggestion is to brush the top of the pie with one egg mixed with a tbsp water and sprink...