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Homemade Rhubarb Pie Recipe
|Two crust pie pastry||1|
|Sliced rhubarb||3 Cup (48 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1926 Calories from Fat 297
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 12.5 g62.6%
Trans Fat 0 g
Cholesterol 370.2 mg
Sodium 533.1 mg22.2%
Total Carbohydrates 407 g135.5%
Dietary Fiber 12.3 g49.1%
Sugars 334.7 g
Protein 16 g32.9%
Vitamin A 16.2% Vitamin C 60.3%
Calcium 36.2% Iron 17%
*Based on a 2000 Calorie diet
Save remaining pastry for top crust.
Chill both while you prepare the filling.
Cut rhubarb in slices about 1/2 inch thick and place in pie shell.
Make a smooth paste of sugar, flour, salt, lemon juice, and slightly beaten egg yolks.
Spoon on top of rhubarb and cover with top crust, slashed in several places.
Bake in a preheated 400° oven for 20 minutes.
Reduce heat to 350° and continue baking about 20 minutes or until pastry takes on a rich gold color.
In some sections of the country rhubarb is known as pie plant.