My Mom's Rhubarb Pie
This Rhubarb Pie is slightly sweet and slightly tangy! It is the best rhubarb pie EVER!
Servings 8 servings
Calories 393kcal
Cost $4
Ingredients
- 3 cup rhubarb, chopped into 1/2 inch pieces
- 1 cup Sugar
- 2 tablespoons all-purpose flour
- 2 eggs, beaten
- double crust pie crust. store bought or homemade
Instructions
- Preheat oven to 425°F.
- Mix all ingredients together in a medium bowl.
- Pour into prepared 9" pie tin on bottom crust. Wet edges with water.
- Cover filling with top crust. Crimp edges together. Poke several holes in top crust to allow steam to escape.
- Bake at 425°F for 15 minutes. Then lower oven temperature to 325°F and continue baking for 25-30 minutes.
Notes
The recipe says this only takes 45 minutes total but mine always takes more like an hour.
Leftovers can be refrigerated for 3-4 days.
Do not freeze.
Nutrition
Calories: 393kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 217mg | Potassium: 198mg | Fiber: 1g | Sugar: 25g | Vitamin A: 105IU | Vitamin C: 3.6mg | Calcium: 57mg | Iron: 1.7mg