Ingredients for Moma's Ez Rhubarb Pie
- 1 9-inch unbaked pie crust
- 4 cups fresh rhubarb, cut in 1/2 inch pieces
- 1 (3 ounce) package sugar-free raspberry jello
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted margarine (1 stick)
- 1/4 teaspoon salt
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How to Make Moma's Ez Rhubarb Pie
- Preheat oven to 350°F (175°C).
- Cut 4 cups of rhubarb into 1/2-inch pieces.
- In a medium bowl, gently toss the rhubarb with 1 (3 ounce) package of sugar-free raspberry jello.
- Pour the rhubarb mixture into your prepared 9-inch pie crust.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the rhubarb filling.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving with whipped cream or cool whip.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
157g
Fat
61g
Carbs
21g
