Lillian'S Rhubarb Pie
A classic rhubarb pie with a sweet and tart filling topped with a buttery crumble, perfect for spring gatherings and dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Beat the eggs until well combined.
- Add white sugar, salt, and 5 to 6 tablespoons of flour; mix well.
- Stir in the cut rhubarb and mix thoroughly.
- Pour the mixture into an unbaked pie crust.
- In a separate bowl, mix brown sugar, 1/2 cup flour, and butter until well combined to form a crumbly topping.
- Sprinkle the crumble mixture over the pie filling.
- Bake at 400°F for 20 minutes.
- Reduce the oven temperature to 375°F and bake until the topping is golden and the filling is bubbly, about 20 minutes.
Tips & Substitutions
For a tangier flavor, consider adding a bit of lemon juice or zest to the rhubarb mixture. If you don't have enough rhubarb, you can substitute part of it with strawberries for a delightful twist. Always taste the filling before baking to adjust sweetness if needed. This pie can also be made with a pre-made crust to save time.
Serving Suggestions
Serve Lillian's Rhubarb Pie with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast to the tart filling. It pairs wonderfully with a cup of herbal tea or coffee. For a festive touch, consider serving it alongside Quickie Pie (Cobbler) at gatherings.
Storage & Reheating
Store any leftover pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also enjoy it cold or at room temperature, which allows the flavors to meld.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian'S Rhubarb Pie contains roughly 1284 calories, with 18g protein, 181g carbohydrates, and 54g fat. It is an excellent source of iron (45% of the Daily Value) and protein (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1278mg per serving (56% 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 recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it well before adding to the mixture to avoid excess moisture in the pie. Frozen rhubarb may also require a slight increase in baking time.
How can I tell when the pie is done baking?
The pie is ready when the topping is golden brown and the filling is bubbling. You can also insert a knife into the filling; if it comes out clean, the pie is done. Keep an eye on it towards the end of the baking time to prevent over-browning.
What can I do if my filling is too runny?
If your filling turns out too runny, you can thicken it by returning it to the oven for a little longer to allow the excess moisture to evaporate. Alternatively, a bit more flour or cornstarch can be added during mixing to help bind the filling.
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).