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READY IN 55 mins

Rhubarb Pie IV

Read Reviews (44)

"This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!" — MBARTLEY

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Original recipe makes 1 - 9 inch pie Change Servings

4 cups chopped rhubarb
3/4 cup all-purpose flour
1 1/4 cups white sugar

2 (9 inch) unbaked pie crusts
1 egg, beaten

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
Bake in preheated oven for 30 to 45 minutes.

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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour, sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust.

—3girlsgram

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Most Helpful Critical Review

Jun 23, 2005

This pie was super easy to make. It tasted great! I just found the sugar/flour mixture settled to the bottom and made too thick of a sugary crust at the bottom. I may try less sugar next time or mix in some softened butter to stick it to the rhubarb better before filling the pie.

—motherhood.ca

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54 Ratings

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Sep 02, 2007

Awesome pie!!!!! My roommates LOVED it!! Tangy, yet sweet....i added a little bit of cinnamon too....but oh so easy to make!!! Oh yes, instead of putting the flour on top of the rhubarb, i mixed the flour, sugar, and rhubarb all together first then but it in the pan....more even distribution of flour and sugar

—samaasla

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Jun 01, 2005

This is a great pie! I was out of OJ and went in search of a recipe with ingredients I already had in the house. I came across this one and made it this afternoon. We had it for dessert tonight and everyone in the family (all 6 of us) love this pie. We love rhubarb and its nice not to have the flavor cammoflaged by something else. I'll make this one again many times this summer! Thanks Michelle, great recipe!

—JAERN

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Nov 30, 2007

I enjoyed this pie and would make again with a few minor adjustments. It was a little to thick, so I would reduce the flour by a couple Tablespoons. I would also at 1/8 -1/4 teaspoon of salt to bring out the rhubarb flavor. And I might even reduce the sugar a bit. This is a good basic recipe that's easy to tweak to your personal preference. I recommend it!

—jwatson

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May 11, 2005

Wow, what an awesome rhubarb pie. I made it for supper and it was gone before bedtime. Thanks Michelle for sharing the recipe with us. Our family absolutely loved it.

—Concon

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Jul 28, 2007

The flavor was good but there was much too much flour in this recipe. When I was putting the filling in the crust Iused a slotted spoon to just use the Rhubarb and there was still too much flour. Made for a very firm pie. We like a little moisture. Would be great with less flour.

—Dottie

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May 19, 2007

YUM! This is easy and excellent, the best combination! I added a dash of nutmeg, and it added the perfect touch.

—Fujiko

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Nutrition

Calories
407 kcal
20%

Carbohydrates
64.4 g
21%

Cholesterol
26 mg
9%

Fat
15 g
23%

Fiber
1.8 g
7%

Protein
4.4 g
9%

Sodium
291 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Pie IV

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 407
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
Saturated Fat 2.4g 12 %
Cholesterol 26mg 9 %
Sodium 291mg 12 %
Potassium 245mg 7 %
Total Carbohydrates 64.4g 21 %
Dietary Fiber 1.8g 7 %
Protein 4.4g 9 %
** Sugars 32g
Vitamin A 2 %
Vitamin C 8 %
Calcium 8 %
Iron 10 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 7 %
Folate 19 %

* 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.