Old Fashioned Rhubarb Pie
Rhubarb pie is old fashioned, but such a deliciously sweet/tart dessert. Makes such a lovely pie!
Servings 6
Calories 581kcal
Equipment
- 1 9-inch pie pan
Ingredients
- 6-7 cups rhubarb chopped into ½ inch pieces
- 2 cups sugar plus 1 tablespoon for sprinkling
- ⅓ cup flour
- 1 teaspoon cinnamon plus ¼ teaspoon for sprinkling
- ¼ teaspoon salt
- 1 tablespoon butter
- 2 pie crusts
Instructions
- Roll out the pie crust and place the bottom crust into the 9-inch pie plate. Roll out the top crust and refrigerate both to keep cold.
- Combine 1 tablespoon sugar & ¼ teaspoon cinnamon in a small cup, set aside.
- Chop & combine rhubarb, remaining sugar & cinnamon, flour and salt. Mix well to combine. Pour into the pie plate. Cut the butter into small pieces and put on top of the rhubarb. Top with the remaining pie crust.
- Some of the pie crust will over lap. Use a knife and cut off the excess crust. Pinch the edges to seal the crust together. If you want to crimp it to it look pretty, use a fork as pictured about.
- Sprinkle the remaining sugar and cinnamon on the top of the pie crust. Using a knife, cut several slits in the top of the crust to allow the steam to vent.
- Place the pie on a cookie sheet before putting it in the oven. It's not unusual for the pie to spill over a bit and this will keep you from having a burnt sugar on the bottom of your oven - never fun to clean up!
- Bake at 350 degrees for 1 ½ hours or until the pie is golden brown.
Nutrition
Calories: 581kcal | Carbohydrates: 104g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 350mg | Potassium: 355mg | Fiber: 3g | Sugar: 67g | Vitamin A: 160IU | Vitamin C: 8.2mg | Calcium: 102mg | Iron: 2.1mg