Aunt Emily'S Rhubarb Pie
A classic rhubarb pie with a sweet-tangy filling and flaky crust, perfect for spring gatherings and dessert lovers seeking a comforting homemade treat.
Ingredients
Instructions
- Line a pie pan with pie crust, then put in the rhubarb.
- Mix sugar, flour, butter, egg, and boiling water together.
- Pour the mixture over the rhubarb in the pie crust.
- Bake at 350°F for 30 to 45 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor of your rhubarb pie, consider mixing in a teaspoon of vanilla extract or a sprinkle of cinnamon. If you find the rhubarb too tart, you can substitute some of the sugar with honey or maple syrup. Make sure to let the pie cool completely before slicing to ensure clean cuts. This pie pairs well with a scoop of Cherry Pecan Ice Cream for a delightful dessert experience.
Serving Suggestions
Serve your Aunt Emily's Rhubarb Pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a perfect dessert for gatherings or holiday meals. For a complete meal, consider pairing it with savory dishes like Sweet Potato Casserole With Topping or a light salad.
Storage & Reheating
Store leftover rhubarb pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a 350°F oven for about 10-15 minutes until warmed through. You can also enjoy it cold, as the flavors meld beautifully after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Emily'S Rhubarb Pie contains roughly 324 calories, with 4g protein, 35g carbohydrates, and 18g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb, but be sure to thaw and drain any excess moisture before adding it to the pie crust. This will help prevent a soggy pie. Adjust the baking time if needed, as frozen rhubarb may require a few extra minutes to cook through.
What can I do if my pie crust gets too brown?
If your pie crust is browning too quickly, you can cover the edges with aluminum foil to prevent burning while the filling continues to cook. Keep an eye on the pie during the last 15 minutes of baking to ensure it doesn't overbake.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just be sure to let it cool completely before covering it. Reheat slices as needed, or serve cold for a refreshing dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).