Quick Rhubarb Pie
A quick and tangy rhubarb pie with a crisp crust, perfect for spring gatherings or as a comforting dessert topped with ice cream or whipped cream.
Ingredients
Instructions
- Beat eggs and sugar together for 2 minutes.
- Add crushed soda crackers and rhubarb to the mixture.
- Pour the filling into an unbaked pie crust.
- Top with the second pie crust and brush the top with milk.
- Bake at 350°F for 40 minutes until golden.
Tips & Substitutions
For a more flavorful filling, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. If you don't have soda crackers, crushed graham crackers or even a bit of flour can work as a substitute. Make sure to finely chop the rhubarb for even distribution throughout the pie. For a sweeter option, adjust the sugar based on the tartness of your rhubarb.
Serving Suggestions
Serve the pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Shaun'S Pecan Pie for a delightful dessert spread. Consider serving with a light salad or a scoop of yogurt for a balanced meal.
Storage & Reheating
Leftover rhubarb pie can be stored in the refrigerator for up to 3 days. Ensure it's covered with plastic wrap or stored in an airtight container to maintain freshness. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This keeps the crust crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Rhubarb Pie contains roughly 734 calories, with 13g protein, 139g carbohydrates, and 15g fat. It is an excellent source of iron (40% of the Daily Value), calcium (37% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and vitamin C.
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, but be sure to thaw and drain excess moisture before adding it to the filling. This will prevent the pie from becoming soggy. Adjust the sugar as needed based on the tartness of the rhubarb.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). These options help bind the ingredients while keeping the pie moist.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the filling; if it comes out clean, the pie is ready. Keep an eye on the edges of the crust 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).