Plain Rhubarb Pie
A classic tart with tangy rhubarb filling, balanced by sweetness and a flaky crust, perfect for spring gatherings or dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Mix together the sliced rhubarb, sugar, flour, and a dash of salt. Let stand for 15 minutes.
- Fill an unbaked pie crust with the rhubarb mixture and dot with 2 tablespoons of oleo (margarine or butter).
- Place the top crust over the filling and seal the edges.
- Bake at 400°F for 50 minutes until the crust is golden brown.
Tips & Substitutions
For the best flavor, choose fresh, firm rhubarb. If it's too tart for your taste, consider adding a little more sugar or a splash of vanilla extract. You can substitute the white sugar with brown sugar for a deeper flavor, and if you're out of flour, cornstarch works well as a thickener. A pinch of cinnamon can also enhance the taste.
Serving Suggestions
Serve this rhubarb pie warm with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Fast And Easy Fruit Dessert if you're looking for a light side. A dollop of whipped cream or a sprinkle of powdered sugar on top adds a lovely finishing touch.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for about 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, to restore the crust's crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Rhubarb Pie contains roughly 1008 calories, with 26g protein, 219g carbohydrates, and 2g fat. It is an excellent source of iron (64% of the Daily Value), protein (51% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 492mg per serving (21% 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 ensure it’s thawed and drained of excess moisture before mixing with the other ingredients. This prevents the pie from becoming watery during baking.
What type of crust works best for rhubarb pie?
A flaky pie crust is ideal for rhubarb pie as it complements the tart filling. You can use a store-bought crust for convenience or make your own from scratch for a more homemade touch.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling. You can check the edges of the crust for color and use a knife to see if the rhubarb is tender, which usually takes about 50 minutes at 400°F.
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).