Creamy Rhubarb Pie Recipe

Name: Creamy Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 c. flour; 1/2 tsp. salt; 1/2 c. shortening; 1 egg yolk; 1 egg white; 3 Tbsp. water; 2 eggs; 2 Tbsp. flour; 1/2 tsp. salt; 1 c. sugar; 3-4 c. chopped rhubarb

Servings: persons

1-1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
1 egg yolk
1 egg white
3 Tbsp. water
2 eggs
2 Tbsp. flour
1/2 tsp. salt
1 c. sugar
3-4 c. chopped rhubarb

1
Prepare the pastry by sifting the flour with the salt.
2
Cut in the shortening.
3
Put in the egg yolk.
4
Blend the egg white with the water and reserve.
5
Mix well and divide the dough into two portions; one twice as large as the other.
6
Roll out large portion for pie shell and roll out small portion and cut into strips for lattice top.
7
Brush the pie shell with part of beaten egg white, reserve remainder.
8
Prepare the rhubarb filling by beating the eggs and adding the flour, salt and sugar.
9
Blend until very thick and lemon colored prior to adding rhubarb.
10
Pour into pie crust and bake at 375u00b0 for 15 minutes, then reduce heat to 325u00b0 and bake for an additional 30-35 minutes.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 c. flour, 1/2 tsp. salt, 1/2 c. shortening, 1 egg yolk, and more.

Yes, Creamy Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Rhubarb Pie

How did you like this recipe?

Frequently Asked Questions