Grandma Henkelman'S 1-2-3-4 Rhubarb Pie
A classic rhubarb pie with a sweet and tangy filling, topped with a lattice crust, perfect for family gatherings and springtime dessert cravings.
Ingredients
Instructions
- Mix together sugar, eggs, flour, and melted butter well in a bowl.
- Pour the mixture over 3 cups of chopped rhubarb placed in a 9-inch pie crust.
- Cover the pie with a lattice top crust and pinch the edges to seal.
- Brush the top crust with milk and sprinkle sugar over it.
- Bake at 350 degrees Fahrenheit for 50 minutes to 1 hour, until golden brown.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to 1 1/4 cups, especially if your rhubarb is particularly tart. You can substitute the butter with coconut oil for a dairy-free version. If you're short on time, using a store-bought pie crust can save you some preparation time. Always make sure to chop the rhubarb into uniform pieces for even cooking.
Serving Suggestions
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. For a brunch option, serve alongside Banana Berry French Toast for a sweet spread that guests will love.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider freezing the pie; wrap it tightly and use within 2 months. Reheat slices in the oven at 350°F for about 15 minutes or until warmed through, or microwave slices for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Henkelman'S 1-2-3-4 Rhubarb Pie contains roughly 233 calories, with 4g protein, 35g carbohydrates, and 9g fat.
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 any excess moisture before mixing it with the other ingredients to prevent a soggy pie. You may need to slightly increase the baking time to ensure it's cooked through.
What can I do if my pie crust is too soft?
If your pie crust is too soft, try chilling it in the refrigerator for about 30 minutes before adding the filling. You can also blind bake the crust at 350°F for 10-15 minutes before adding the rhubarb mixture to help firm it up.
How do I know when the pie is done baking?
The pie is done when the top crust is golden brown and the filling is bubbling around the edges. You can insert a knife or toothpick in the center; if it comes out clean or with minimal filling, your pie is ready to be taken out of the oven.
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).