DOUBLE-CRUST RHUBARB PIE
Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 233mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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Kaj Fern Miller
[email protected]This pie is amazing! The rhubarb filling is tart and flavorful, and the crust is flaky and buttery. I will definitely be making this pie again and again.
Khan007 Khan007
[email protected]This pie is a must-try! The rhubarb filling is perfectly tart and sweet, and the crust is flaky and golden brown. I highly recommend this recipe.
Jennifer Elmore
[email protected]This pie was delicious! The rhubarb filling was tart and flavorful, and the crust was flaky and buttery. I will definitely be making this pie again.
Jasmin Akhtar
[email protected]I love this pie! The rhubarb filling is tart and sweet, and the crust is perfectly flaky. I always make this pie when I have fresh rhubarb.
Md Mishkat
[email protected]This recipe is a keeper! The pie was so easy to make, and it turned out perfectly. The rhubarb filling was delicious, and the crust was flaky and golden brown. I will definitely be making this pie again.
Selimat Adepeju
[email protected]This pie is a classic for a reason. The rhubarb filling is tart and sweet, and the crust is flaky and buttery. I love serving this pie with a scoop of vanilla ice cream.
Theresa Reading
[email protected]This pie was amazing! The rhubarb filling was tart and flavorful, and the crust was perfectly flaky. I will definitely be making this pie again.
Vickash Persaud
[email protected]I've made this pie several times, and it's always a crowd-pleaser. The rhubarb filling is delicious, and the crust is flaky and buttery. I highly recommend this recipe.
Mr Majnu
[email protected]This pie is so easy to make, and it always turns out perfectly. I love the combination of tart rhubarb and sweet sugar. It's the perfect summer pie.
Akash Kashi
[email protected]I made this pie for my family, and they loved it! The rhubarb filling was tangy and delicious, and the crust was perfectly golden brown. I would definitely recommend this recipe to anyone looking for a classic rhubarb pie.
Kaytie Manns
[email protected]This double-crust rhubarb pie was a hit! The filling was tart and sweet, and the crust was flaky and buttery. I added a little extra sugar to the filling, and it turned out perfectly. I will definitely be making this pie again.