One Crust Rhubarb Pie
A classic rhubarb pie with a tender, flaky crust, filled with tangy rhubarb and sweetened with sugar, perfect for a comforting dessert or afternoon treat.
Ingredients
Instructions
- Line the uncooked pie shell with diced rhubarb piled high.
- Mix together sugar, egg yolks, melted butter or oleo, and flour to form the filling.
- Pour the mixture over the rhubarb in the pie shell.
- Bake very slowly until the filling is set and the crust is golden.
- Optional: Beat egg whites and spread on top of the pie before baking if desired.
Tips & Substitutions
For a sweeter filling, consider adding a bit more sugar based on the tartness of the rhubarb. If you're out of flour, cornstarch can work as a substitute to help thicken the filling. To enhance flavor, try adding a teaspoon of vanilla extract or a sprinkle of cinnamon. Be sure to watch the pie closely while baking to prevent over-browning.
Serving Suggestions
Serve warm or at room temperature, optionally topped with a scoop of vanilla ice cream for a delightful contrast to the tart rhubarb. This pie also pairs beautifully with Lemony Fruit Dressing for a refreshing twist. Consider enjoying it alongside a cup of tea or coffee for a comforting dessert experience.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps maintain the crust's texture while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of One Crust Rhubarb Pie contains roughly 270 calories, with 7g protein, 25g carbohydrates, and 15g fat. It is a good source of protein (15% of the Daily Value) and iron (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 substitute fresh rhubarb with frozen rhubarb?
Yes, you can use frozen rhubarb, but be sure to thaw and drain it to remove excess moisture before adding it to the pie. This prevents a soggy crust and ensures the filling sets properly.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the crust is golden brown. You can gently shake the pie; if the filling jiggles slightly but is not liquid, it’s ready. It may take longer than expected, so be patient.
What can I do if my pie crust is getting too brown?
If the crust starts browning too quickly, cover the edges with strips of aluminum foil to protect them while allowing the filling to continue baking. This will help achieve a perfectly cooked pie without burning the crust.
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).