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"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
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 321 calories, 12 g fat (6 g saturated fat), 43 mg cholesterol, 156 mg sodium, 50 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Dutch Rhubarb Pie in Quick Cooking May/June 2004, p37
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Reviewed on Apr. 27, 2011 by galhall
This is a very nice pie, using the brown sugar gives it the best taste ever. Do not use white sugar gives a different taste.
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