Rhubarb Pie Recipe

This irresistible rhubarb pie recipe, featured in our local farm newspaper and adapted from Amy Walrod's incredible baking, is a must-try! With a flaky double crust and a perfectly tart-sweet filling, this recipe is a family favorite. Get ready for a taste of summer sunshine in every bite!

Prep Time 20 mins
Cook Time 60 mins
Calories 3637.1 kcal
Protein 70g
Rating 5.0 (1 Reviews)
Rhubarb Pie 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rhubarb Pie

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How to Make Rhubarb Pie

  1. Preheat oven to 500°F (260°C).
  2. In a large bowl, whisk together 1 large egg, 2 tablespoons water, 1 cup all-purpose flour, 1 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter, softened. Mix until a crumbly dough forms.
  3. Gently fold in 6 cups chopped rhubarb.
  4. Pour filling into a 9-inch pie crust. Top with a second 9-inch pie crust.
  5. Crimp edges to seal. Cut several slits in the top crust to allow steam to escape.
  6. Bake for 5 minutes at 500°F (260°C), then reduce oven temperature to 400°F (200°C) and bake for an additional 50-60 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  7. Let the pie cool completely on a wire rack before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

90 g

Sugar

1422g

Fat

231g

Carbs

184g

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