Rhubarb Pie Recipe

Amazingly delicious rhubarb pie guaranteed to make your day. Egglessly baked specially for Vegetarians but everyone can enjoy.




 Rhubarb1 1⁄2 Pound
 Oats3⁄4 Cup (12 tbs)
 Ground ginger1⁄2 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Flour8 Ounce
 Sugar1⁄2 Cup (8 tbs)
 Baking powder1 Teaspoon
 Salt1 Teaspoon
 Cold water7 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2605 Calories from Fat 897

% Daily Value*

Total Fat 103 g157.9%

Saturated Fat 59.9 g299.5%

Trans Fat 0 g

Cholesterol 241.9 mg

Sodium 2383.9 mg99.3%

Total Carbohydrates 381 g126.8%

Dietary Fiber 30.5 g121.8%

Sugars 108.2 g

Protein 49 g99%

Vitamin A 70.2% Vitamin C 91%

Calcium 108.2% Iron 100.9%

*Based on a 2000 Calorie diet


Wash rhubarb and cut into pieces 1" long.
Mix ginger with sugar; set aside until needed.
Sift flour, salt and baking powder into a mix- ing bowl.
Add the oats and rub in the butter.
Add the cold water slowly to bring to a firm dough.
Grease a 9" pie plate.
On a floured board, cut pastry in half, and roll out half to fit plate.
Line plate and put the cut up rhu- barb on the pastry.
Sprinkle all but 2 tblspns.
of the sugar-ginger mixture on the rhubarb.
Roll out other half of pastry to fit plate, wet edges and put over the rhubarb.
Press the edges well with a fork and seal.
Brush top of pie with a little milk and sprinkle the rest of sugar-ginger mixture over the top.
Cut 2 holes in the top to let out the steam.
Bake in a hot oven (425° F) for 20 - 30 minutes, until pie is golden brown and rhubarb is soft.
Serve with custard or cream.