Mom'S Rhubarb Pie
A classic rhubarb pie featuring a tender crust and tangy filling, perfect for spring gatherings and loved by those who enjoy sweet-tart desserts with a buttery finish.
Ingredients
Instructions
- Separate the eggs into yolks and whites.
- Beat the egg yolks until well blended.
- Add chopped rhubarb to the yolks and mix.
- Combine sugar, flour, and melted butter in a separate bowl.
- Add half-and-half milk to the flour mixture and stir well.
- Pour the milk mixture into the rhubarb and yolks, stirring to combine.
- In a clean bowl, beat the egg whites until almost stiff peaks form.
- Gently fold the beaten egg whites into the rhubarb mixture.
- Pour the filling into the 9-inch deep crust.
- Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 40 minutes, or until golden brown.
Tips & Substitutions
To enhance the flavor of your rhubarb pie, consider adding a pinch of cinnamon or nutmeg. If you don't have half-and-half, whole milk or cream can be a great substitute. Make sure to chop the rhubarb into uniform pieces for even baking. Using a store-bought 9-inch deep crust can save time, but a homemade crust offers a delightful touch that pairs beautifully with this pie.
Serving Suggestions
Serve this delicious rhubarb pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs nicely with a light salad, such as Dieters Delight Salad, for a balanced meal. Enjoy it during spring and summer gatherings for a refreshing dessert.
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 about 30 seconds or warm the entire pie in a 350°F oven for about 15-20 minutes until heated through. This will help maintain its flaky crust.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Pie contains roughly 1540 calories, with 8g protein, 87g carbohydrates, and 130g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and calcium (15% 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. Just make sure to thaw and drain any excess moisture before adding it to the filling to avoid a watery pie. This will help maintain the perfect texture and flavor.
What can I substitute for sugar if I'm looking for a healthier option?
You can substitute sugar with honey or maple syrup, adjusting the amount to taste. Keep in mind that these alternatives may alter the texture slightly, so add a bit more flour if necessary to maintain the filling consistency.
How can I tell when my 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; if it comes out clean, the pie is ready. Keep an eye on it during the last few minutes of baking to prevent over-browning.
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).