Barbara'S Best Rhubarb Pie
A vibrant rhubarb and strawberry pie with a sweet glaze and flaky crust, perfect for spring gatherings or a delightful dessert for berry lovers.
Ingredients
Instructions
- Mix rhubarb, strawberries, and egg together and set aside.
- In a separate bowl, combine sugar, flour, and salt; add to the fruit mixture.
- Pour the filling into an unbaked pie crust.
- Cover with the second pie crust.
- Sprinkle confectioners sugar on top of the crust.
- Bake at 450°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 30 to 45 minutes until golden and bubbly.
Tips & Substitutions
For a thicker filling, consider adding another heaping tablespoon of flour. If fresh strawberries aren't available, frozen ones will work but may release more juice; drain excess liquid before mixing. For a twist, try adding a pinch of cinnamon or nutmeg for extra warmth, or use a pre-made crust for convenience. This pie pairs beautifully with Buttery Strawberry Sauce for added flavor.
Serving Suggestions
Serve slices of rhubarb pie with a scoop of vanilla ice cream or whipped cream on top for a delightful contrast. It also pairs well with a light salad or a refreshing fruit compote. For a unique twist, try serving with Frosted Orange Creme(Like Orange Juice) for a citrusy finish. This pie makes a great dessert for gatherings or family dinners.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to three days. Reheat individual slices in the microwave for about 20-30 seconds, or warm the entire pie in a preheated oven at 350°F for about 15-20 minutes until heated through. Enjoy warm or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara'S Best Rhubarb Pie contains roughly 490 calories, with 9g protein, 107g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 4g of dietary fiber toward your daily target.
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! Just make sure to thaw and drain it well to avoid excess moisture in your pie filling. You may also want to increase the baking time slightly to ensure the filling is cooked through.
Is it necessary to pre-bake the crust?
Pre-baking the crust isn't necessary for this recipe, as it will cook through during the baking process. However, if you prefer a crispier bottom crust, you can pre-bake it for about 5-7 minutes before adding the filling.
Can I substitute other fruits for the strawberries?
Absolutely! You can substitute blueberries, raspberries, or even peaches for the strawberries. Just adjust the sugar based on the sweetness of the fruit you choose, as some berries may be more tart than strawberries.
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).