Rhubarb Pie Recipe
Rhubarb Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
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 Orange Rhubarb Pie in Country Extra March 2001, p51

Nutritional Facts

1 piece: 517 calories, 22g fat (8g saturated fat), 18mg cholesterol, 233mg sodium, 78g carbohydrate (47g sugars, 2g fiber), 4g protein.

  • 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
  1. In a large bowl, combine the first eight ingredients; let stand for 30 minutes.
  2. 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.
  3. 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.
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 Orange Rhubarb Pie in Country Extra March 2001, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRhubarb Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review