Grandma Froning'S Rhubarb Pie
A delightful rhubarb pie with a creamy filling, showcasing the tartness of fresh rhubarb balanced with sweet sugar and vanilla. This dessert offers a comforting, nostalgic flavor perfect for spring or summer gatherings, appealing to fruit lovers and those seeking a classic homemade treat.
Ingredients
Instructions
- Note: Use fresh rhubarb for the best flavor.
- If using frozen rhubarb, defrost it before adding to the filling.
- Canned rhubarb should be drained first, but may not taste as good.
- In a bowl, combine 1 1/4 cups sugar, 1/2 cup flour, and a pinch of salt.
- Add 1/2 cup chopped rhubarb and 1 tablespoon vanilla to the mixture.
- Pour the mixture into a prepared pie crust.
- Pour 1 1/2 cups heavy whipping cream over the filling.
- Bake at 375°F (190°C) for approximately 45 minutes or until the filling is bubbly and golden.
Tips & Substitutions
For the best flavor, use fresh rhubarb, but if frozen, ensure it's fully defrosted before mixing. Substitute the heavy cream with a lower-fat option if desired, but the texture may change. A pinch of nutmeg can enhance the flavor profile. You can also try adding a layer of almond extract for a unique twist. This pie is reminiscent of classic American recipes that celebrate seasonal ingredients.
Serving Suggestions
Serve Grandma Froning's Rhubarb Pie warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Arctic Salad for a refreshing side. Consider serving it alongside a cup of tea for a cozy afternoon treat.
Storage & Reheating
Store leftover rhubarb pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 30-45 seconds or warm in an oven at 350°F (175°C) for about 10 minutes. This helps maintain the flaky crust and creamy filling.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Froning'S Rhubarb Pie contains roughly 251 calories, with 2g protein, 17g carbohydrates, and 16g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 744mg per serving (32% 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 other fruits instead of rhubarb?
Yes, you can substitute rhubarb with fruits like strawberries or blueberries, but you may need to adjust the sugar level based on the sweetness of the fruit. Keep in mind that the texture will differ, but it can still yield a delicious pie.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the top is golden brown. You can also insert a knife into the filling; it should come out clean. If you notice the crust browning too quickly, cover the edges with foil to prevent burning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. For best results, reheat it before serving. If you prefer, you can also freeze the pie before baking; just ensure to bake it straight from the freezer, adding extra baking time as needed.
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).