‹ Back to Double-Crust Rhubarb Pie

Print Options

Exps27795 Th10528d33b 3

Double-Crust Rhubarb Pie

TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD: 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

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

  • 1. Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb.
  • 2. 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.
  • 3. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

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

© 2024 RDA Enthusiast Brands, LLC