Double-Crust Rhubarb Pie

Name: Double-Crust Rhubarb Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1 cup sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 2 large eggs, room temperature, lightly beaten; 4 cups chopped fresh rhubarb or frozen rhubarb; Dough for double-crust pie; 1 tablespoon butter

7 reviews

Test Kitchen Approved

Total Time

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

Makes

8 servings

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

Double-Crust Rhubarb Pie Recipe photo by Taste of Home

Next Recipe

Ingredients

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 large eggs, room temperature, lightly beaten
4 cups chopped fresh rhubarb or frozen rhubarb
Dough for double-crust pie
1 tablespoon butter

Directions

Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 hour or overnight.

Rhubarb

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

Nutrition Facts

1 slice: 392 calories, 17g fat (7g saturated fat), 67mg cholesterol, 233mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.