Rhubarb Surprise Pie
A delightful rhubarb pie with a sweet strawberry gelatin filling, offering a perfect balance of tartness and sweetness, ideal for spring gatherings or family dessert tables.
Ingredients
Instructions
- Place the diced raw rhubarb into the pie shell.
- Sprinkle the strawberry gelatin over the rhubarb.
- Combine the flour, sugar, cinnamon, and melted oleo, then sprinkle over the gelatin-covered rhubarb.
- Bake at 350°F for 50 minutes until the crust is golden and the filling is bubbly.
Tips & Substitutions
For a sweeter pie, consider adding a bit more sugar depending on the tartness of your rhubarb. You can substitute the strawberry gelatin with raspberry or cherry for a different flavor profile. If you prefer a healthier version, try using whole wheat flour and a natural sweetener. Ensure your rhubarb is fresh for the best flavor in this delightful pie, which is a staple in American recipes.
Serving Suggestions
Serve the Rhubarb Surprise Pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. This pie pairs wonderfully with a cup of tea or coffee and makes a delightful dessert for any gathering. For a refreshing drink, consider a glass of Summertime Punch to complement the flavors.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to three days. To reheat, preheat your oven to 350°F and warm the pie for about 15-20 minutes until heated through. This will help maintain the crispness of the crust while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Surprise Pie contains roughly 659 calories, with 13g protein, 118g carbohydrates, and 17g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (38% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium. It also contributes 11g 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 instead of fresh?
Yes, you can use frozen rhubarb for this recipe. Just ensure to thaw and drain any excess moisture before adding it to the pie crust. This will help prevent a soggy bottom crust. Frozen rhubarb is a great alternative when fresh is not available.
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 check the filling by looking for bubbling around the edges. If the crust edges are browning too quickly, cover them with foil to prevent burning while the rest of the pie continues to bake.
What can I do if the filling is too runny?
If you find that your filling is too runny after baking, you can return the pie to the oven for an additional 10-15 minutes to help thicken it up. Alternatively, you can add a bit more flour or cornstarch to the mixture before baking as a preventative measure.
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).