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Double-Crust Rhubarb Pie Recipe
Double-Crust Rhubarb Pie Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  3. 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.
Originally published as Double-Crust Rhubarb Pie in Taste of Home February/March 2005, p33

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.

Reviews for Double-Crust Rhubarb Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 30, 2014

The secret is in the crust (which I used TOH double crust recipe) and this pie turned out absolutely delicious! We are not big on sugar, so I cut back a bit and even with the sour rhubarb, there was plenty of sweetness. Made this twice this spring and it was killer!

MY REVIEW
Reviewed Sep. 19, 2012

AMAZING!!! I only had frozen rhubarb in 3 cup portions, so I added a handful of fresh raspberries. I left out the butter dabs (and didn't miss them). After pouring the filling into the crust & topping with the second crust, I scraped the remaining filling from my mixing bowl on top of the crust. Then I sprinkled the crust with a little cinnamon. This is now my standard rhubarb pie recipe! :)

MY REVIEW
Reviewed Oct. 3, 2010

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.

MY REVIEW
Reviewed Jan. 24, 2009

This is Grandma's recipe, omitting the cinnamon. I love it.

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