Rhubarb Pie Filling
A tangy and sweet rhubarb pie filling with a hint of citrus flavor, perfect for summer desserts or family gatherings, showcasing vibrant rhubarb and flaky crust.
Ingredients
Instructions
- In a large mixing bowl, beat the egg.
- Add sugar, flour, and salt; mix well.
- Stir in the sliced rhubarb.
- Turn the mixture into a prepared pie crust.
- Dab margarine over the filling in 4 or 5 spots.
- Cover the filling with the top crust and seal the edges.
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
For a sweeter filling, consider increasing the sugar to 1 1/2 cups. If you're out of margarine, butter can be used as a substitute. To avoid a soggy crust, pre-bake the bottom crust for 10 minutes before adding the filling. For a thicker filling, you can add an extra tablespoon of flour. This rhubarb pie filling is perfect for using in recipes like Pumpkin Cream Cheese Pie or Crustless Coconut Or Egg Custard Pie.
Serving Suggestions
Serve the rhubarb pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Old Fashion Pudding for a delightful dessert spread. Enjoy it alongside a cup of coffee or tea for a cozy treat. This pie can also be served with fresh berries for a burst of flavor.
Storage & Reheating
Store leftover rhubarb pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for about 10-15 minutes or until warmed through. If you prefer, you can also microwave individual slices for 30-60 seconds. For best results, cover with a damp paper towel if microwaving to keep the crust from becoming too tough.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie Filling contains roughly 513 calories, with 2g protein, 17g carbohydrates, and 50g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 676mg per serving (29% 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 recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess liquid before adding it to the filling mixture. Frozen rhubarb may be slightly softer than fresh, but it will still work well in the pie.
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. Baking times may vary, so keep an eye on it, especially towards the end.
Can I add other fruits to the filling?
Absolutely! You can mix in fruits like strawberries or apples to complement the rhubarb and add sweetness. Just adjust the sugar to taste, as other fruits can vary in sweetness. A combination of rhubarb and strawberries is particularly popular.
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).