Rhubarb Pie(My Sisters, Luella And Loretta, Both Love Rhubarb.)
A tangy rhubarb pie with a flaky crust, perfect for springtime desserts. Its sweet-tart flavor appeals to fruit lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- In a large bowl, mix sugar and flour.
- Add the egg and mix well.
- Stir in the diced rhubarb.
- Place the mixture into a hot water crust.
- Top with pats of butter.
- Bake in a 350°F oven for 1 hour or until done.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch alongside the flour. This will help absorb excess moisture from the rhubarb. If you want to adjust the sweetness, feel free to reduce the sugar by 1/4 cup or substitute with honey. Using a pre-made pie crust can save time, but making a hot water crust from scratch enhances flavor.
Serving Suggestions
Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. This pie pairs wonderfully with a side of Mustard Carrots for a balanced meal. Additionally, consider serving it with a cup of tea for a delightful afternoon treat.
Storage & Reheating
Store leftover rhubarb pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also enjoy it cold or at room temperature, which brings out its flavors beautifully.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie(My Sisters, Luella And Loretta, Both Love Rhubarb.) contains roughly 386 calories, with 10g protein, 82g carbohydrates, and 1g fat. It is an excellent source of iron (25% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 4g of dietary fiber toward your daily target.
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 it's best to thaw and drain it first to avoid excess moisture in the pie. This will help maintain the texture and prevent a soggy crust.
What can I substitute for sugar in this recipe?
If you're looking for a sugar substitute, consider using maple syrup or agave nectar. Keep in mind that these liquids will alter the consistency slightly, so you may need to reduce other liquids in the recipe.
How can I tell when the pie is done baking?
The pie is done when the filling is bubbling and the crust is golden brown. You can also insert a knife into the center; it should come out clean if the filling is set. Baking times can vary, so keep an eye on it.
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).