Rhubarb Pie
Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 8
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Rhubarb season is short, so make it count with this old-fashioned double-crust pie. The tart stalks are tamed by just the right amount of sugar and flour, then dotted with butter so the filling turns silky as it bakes. A blast of high heat sets the crust before a longer, gentler bake finishes the job. Tangy, sweet, and unmistakably a taste of early summer.
Ingredients
Ingredients
- 4 Cups Rhubarb
- 1 1/3 Cups White Sugar
- 6 Tbsp All-Purpose Flour
- 1 Tbsp Butter
Directions
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
Nutrition
Per serving · 8 servingsCalories
215
Fat
5.5 g
Saturated fat
3.2 g
Carbohydrates
39 g
Sugar
21 g
Fiber
2 g
Protein
1.5 g
Sodium
5 mg
Cholesterol
10 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Cups Rhubarb
- 1 1/3 Cups White Sugar
- 6 Tbsp All-Purpose Flour
- 1 Tbsp Butter
