Mom'S Rhubarb Pie(Mom Is Eva Chapman)
A nostalgic and tangy rhubarb pie with a hint of red food coloring, perfect for spring gatherings or family desserts that highlight fresh, tart rhubarb flavor.
Ingredients
Instructions
- Mix the rhubarb, sugar, tapioca, beaten eggs, salt, and red food coloring together.
- Pour the mixture into a two-crust pie shell.
- Bake at 425°F for about 1 hour until the filling is bubbly and crust is golden.
Tips & Substitutions
To enhance the flavor of your rhubarb pie, consider adding a pinch of cinnamon or nutmeg. If you prefer a less sweet pie, reduce the sugar by a half cup. For a thicker filling, increase the tapioca slightly. Use fresh rhubarb for the best results, but frozen can work too if thawed and drained well. This pie pairs beautifully with rich vanilla ice cream for a delightful contrast.
Serving Suggestions
Serve slices of Mom's Rhubarb Pie with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tartness of the rhubarb. It also pairs wonderfully with a cup of tea or coffee. For a more decadent treat, serve alongside a slice of Cherry Loaf Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, tightly covered, for up to 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the entire pie in a 350°F oven for 15-20 minutes until heated through. This will help maintain the crust's crispiness while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Pie(Mom Is Eva Chapman) contains roughly 646 calories, with 5g protein, 158g carbohydrates, and 1g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 533mg per serving (23% 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, frozen rhubarb can be used in this recipe. Just make sure to thaw and drain it well to avoid excess moisture in the pie. This will help maintain the right consistency for the filling and prevent a soggy crust.
How do I know when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can check the filling by gently shaking the pie; if it jiggles slightly but is not liquid, it's ready. Baking times may vary, so keep an eye on it as it approaches the one-hour mark.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just remember to allow it to come to room temperature before serving. Alternatively, you can bake it and freeze it for up to two months, then reheat it 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).