Dorothy'S Rhubarb Pie
Dorothy's Rhubarb Pie offers a perfect balance of tartness from fresh rhubarb and sweetness from sugar, complemented by a buttery crust. Its vibrant flavor and comforting texture make it an ideal dessert for spring gatherings or cozy family dinners. A delightful treat for fruit lovers.
Ingredients
Instructions
- Beat the eggs in a bowl.
- Add sugar and flour to the beaten eggs and mix well.
- Stir in soft butter and a pinch of salt using a wooden spoon.
- Pour the mixture over the unbaked pie shell filled with small pieces of rhubarb.
- Bake at 450°F (232°C) for 10 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 30 minutes.
Tips & Substitutions
Ensure your rhubarb is fresh and cut into small pieces to achieve the best texture in your pie. If desired, you can substitute half of the sugar with honey or maple syrup for a different flavor profile. For a thicker filling, increase the flour by one tablespoon. This pie is delightful served warm with a scoop of vanilla ice cream, reminiscent of classic American recipes.
Serving Suggestions
Serve the pie warm or at room temperature, possibly with whipped cream or a scoop of vanilla ice cream for added richness. Pair it with a light salad for a refreshing contrast. This pie also complements a cup of tea or coffee, making it a perfect treat for gatherings or dessert after dinner.
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 individual slices in a preheated oven at 350°F (177°C) for about 10 minutes until warmed through. This method preserves the crust's crispness while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Dorothy'S Rhubarb Pie contains roughly 239 calories, with 3g protein, 46g carbohydrates, and 7g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 770mg per serving (33% 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 excess moisture before using it in the recipe. This helps prevent a soggy pie and ensures the filling has the right consistency.
What can I use if I don't have fresh eggs?
If you don’t have fresh eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt. This will help bind the ingredients together while adding moisture to the pie filling.
Can I add other fruits to the filling?
Absolutely! You can mix in strawberries, blueberries, or apples to enhance the flavor profile. Just be sure to adjust the sugar accordingly, as different fruits have varying sweetness levels.
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).