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Rhubarb Pie

 Rhubarb Pie
I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.
6-8 ServingsPrep: 15 min. + standing Bake: 35 min. + cooling

Ingredients

  • 3-1/2 cups diced fresh or frozen rhubarb
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • 1 tablespoon grated orange peel
  • 1-1/2 cups sugar
  • 1/3 cup orange juice
  • 2 tablespoons quick-cooking tapioca
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter
  • 1 tablespoon milk
  • Additional sugar

Directions

  • In a large bowl, combine the first eight ingredients; let stand for
  • 30 minutes.
  • Line a 9-in. pie plate with bottom pastry; trim even with edge of
  • plate. Pour filling into crust; dot with butter. Roll out remaining
  • pastry to fit top of pie; place over filling. Trim, seal and flute
  • edges; cut slits in top. Brush milk over pastry; sprinkle with
  • sugar. Cover edges loosely with foil.
  • Bake at 400° for 30 minutes. Remove foil; bake 5 minutes longer
  • or until crust is golden brown and filling is bubbly. Cool on a wire
  • rack. Yield: 6-8 servings.

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Rhubarb Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 517 calories, 22 g fat (8 g saturated fat), 18 mg cholesterol, 233 mg sodium, 78 g carbohydrate, 2 g fiber, 4 g protein.