Two Crust Rhubarb Pie
A classic two-crust rhubarb pie featuring a tangy, sweet filling of fresh rhubarb combined with sugar, flour, eggs, and butter, topped with a flaky crust. This dessert offers a delightful balance of tartness and sweetness, perfect for spring and summer gatherings or a comforting treat.
Ingredients
Instructions
- Combine sugar, flour, beaten eggs, melted butter, and a sprinkle of nutmeg to make the filling.
- Pour the filling into a prepared pie crust.
- Cover with a second crust and seal the edges.
- Bake at 425°F for 15 minutes, then reduce temperature if necessary and continue baking until golden and bubbling.
Tips & Substitutions
For a sweeter filling, consider adding more sugar or even a splash of lemon juice to enhance the rhubarb's tartness. If you don't have fresh rhubarb, frozen can work well; just make sure to thaw and drain excess moisture. To add a different flavor profile, you could substitute the nutmeg with cinnamon, which pairs beautifully with rhubarb pie.
Serving Suggestions
Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the tart filling. This rhubarb pie also pairs well with a cup of tea or coffee. For a more unique twist, try serving it alongside a slice of Surprise Peach Pie for a mixed dessert platter.
Storage & Reheating
Leftover rhubarb pie should be stored in the refrigerator, covered loosely with aluminum foil or plastic wrap. 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. This helps maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Two Crust Rhubarb Pie contains roughly 568 calories, with 12g protein, 107g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium. It also contributes 9g 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 other fruits with rhubarb in this pie?
Absolutely! Rhubarb pairs well with strawberries, apples, or even peaches. Mixing these fruits can create a more complex flavor and sweetness balance. Just be mindful of the sugar content as some fruits are sweeter than rhubarb.
What if my pie crust is too soggy?
If your crust turns out soggy, try pre-baking it for a few minutes before adding the filling. This helps to create a barrier between the filling and the crust. You can also sprinkle some flour or breadcrumbs on the crust before adding the filling to absorb excess moisture.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown, and the filling is bubbling. Keep an eye on it during the last few minutes of baking to avoid over-browning. If the edges start to brown too quickly, cover them with foil to prevent burning.
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).