Rhubarb Pie
Straight rhubarb pie, sharp and sweet, in a double crust.
🇨🇦Canada· Saskatchewan
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •23 cm pie plate
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 15 g
- carbs
- 54 g
- protein
- 4 g
- calories
- 360
Instructions
- 1
Toss the rhubarb with the sugar, flour, beaten egg and nutmeg.
- 2
Line the pie plate, tip the filling in and dot with butter.
- 3
Lay the top crust on, seal and crimp, then cut generous vents.
- 4
Bake at 220C for 15 minutes, then 180C for 40 minutes until the juices bubble thickly through the vents.
- 5
Cool at least 2 hours.
Chef's tips
The beaten egg is an old prairie trick — it binds the juice without making the filling taste starchy.
Ingredient substitutions
- rhubarb → rhubarb with 200 g strawberries, reducing the sugar slightly
Storage
3 days covered.
Common mistakes to avoid
- •Not enough sugar for spring rhubarb
- •Sealed crust with no vents, which boils over
Serving suggestions
Cream or vanilla ice cream
Cooked Rhubarb Pie?
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