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Double-Crust Rhubarb Pie Recipe

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Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth Westerville, Ohio

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Double-Crust Rhubarb Pie Recipe

Prep: 20 min. Bake: 45 min. + cooling

Yield: 8 Servings

20 45 65

Ingredients

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
4 cups chopped fresh rhubarb or frozen rhubarb
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions

In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 slice) equals 392 calories, 17 g fat (7 g saturated fat), 67 mg cholesterol, 233 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Double-Crust Rhubarb Pie in Taste of Home February/March 2005, p33

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Reviews for Double-Crust Rhubarb Pie (2)

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Double-Crust Rhubarb Pie

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Reviewed on Oct. 03, 2010 by TrouperSue

I have made this recipe several times - beginning when I first started dating my now husband. (He loved this pie, too!) I would recommend placing a baking sheet under this pie while baking as it sometimes runs over - making quite the mess.