Harriette'S Rhubarb Cream Pie
A delightful rhubarb cream pie with a tender crust, featuring tangy rhubarb and subtle orange or spice notes, perfect for spring gatherings and dessert lovers alike.
Ingredients
Instructions
- Beat the egg yolks in a bowl.
- Mix sugar with flour and melted butter, then add to the egg yolks and stir well.
- Fold in the finely chopped rhubarb and optional spice or orange rind.
- Pour the filling into a prepared pie crust or freeze in a container.
- Bake at 450°F for 15 minutes, then reduce the temperature and bake for about 20 minutes until set.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to balance the sweetness of the sugar. If you don't have rhubarb, tart apples can be a great substitute, though adjust the sugar accordingly. When preparing the pie crust, chilling it before baking can help prevent shrinking. If you're short on time, using a pre-made crust is a valid option.
Serving Suggestions
Serve Harriette's Rhubarb Cream Pie chilled for the best flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, enhancing its creamy texture. For a delightful contrast, consider serving it alongside Honey Butter Carrots, which add a sweet and savory element to your meal.
Storage & Reheating
Store any leftover 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 for about 10-15 minutes, or until warmed through. This will help maintain the pie's texture without making it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Harriette'S Rhubarb Cream Pie contains roughly 294 calories, with 11g protein, 28g carbohydrates, and 16g fat. It is an excellent source of vitamin C (30% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron and dietary fiber. 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 recipe?
Yes, frozen rhubarb can be used, but make sure to thaw and drain excess moisture before adding it to the filling. This will help prevent a soggy pie. Adjust the sugar if your frozen rhubarb is sweeter than fresh.
What can I do if my pie filling is too runny?
If your filling turns out too runny, you can return it to the stovetop and gently simmer it for a few minutes to thicken. Adding a bit more flour can also help, but do so sparingly to avoid altering the pie's taste.
How can I make this pie more visually appealing?
To enhance the appearance of your pie, consider adding a lattice crust on top or using cookie cutters to create decorative shapes with additional dough. A sprinkle of powdered sugar on top before serving can also add a nice touch.
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).