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Rhubarb Pie III

"This is my husband's favorite birthday dessert. His mom gave me this recipe 36 years ago."
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1 h servings 417 cals
Original recipe yields 8 servings (1 - 9 inch pie)


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

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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  • Prep

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  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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Read all reviews 2
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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.