Creamy Rhubarb Pie Recipe

Name: Creamy Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups rhubarb fresh, sliced; 1 each pastry for single crust pie; 2 large eggs beaten; 8 ounces vanilla yogurt; 1 cup sugar granulated; 3 tablespoons flour, all-purpose allpurpose; 1/4 teaspoon nutmeg ground; ⅓ cup flour, all-purpose allpurpose flour; ⅓ cup brown sugar packed; 2 tablespoons butter no substitutes; 1/4 cup pecans chopped

Servings: persons

4 cups rhubarb fresh, sliced
1 each pastry for single crust pie
2 large eggs beaten
8 ounces vanilla yogurt
1 cup sugar granulated
3 tablespoons flour, all-purpose allpurpose
1/4 teaspoon nutmeg ground
⅓ cup flour, all-purpose allpurpose flour
⅓ cup brown sugar packed
2 tablespoons butter no substitutes
1/4 cup pecans chopped

1
Thaw rhubarb, if frozen, but do not drain.
2
Prepare and roll out pastry for single crust pie as directed.
3
Line a 9 inch pie plate with pastry.
4
Trim and flute edge of pastry.
5
Do not prick shell.
6
For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
7
Add rhubarb (and juice, if thawed), then gently toss until coated.
8
Transfer to pastry shell.
9
Combine 13 cup flour and brown sugar.
10
Cut in butter until crumbly.
11
Stir in pecans.
12
Sprinkle crumb mixture on top of pie.
13
Cover edge of pie with foil.
14
Bake in a 375 degree F oven 25 minutes more or until pie appears nearly set in center when gently shaken.
15
Cool on a wire rack.
16
Refrigerate within 2 hours; cover for longer storage.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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: 4 cups rhubarb fresh, sliced, 1 each pastry for single crust pie, 2 large eggs beaten, 8 ounces vanilla yogurt, 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.

That's it — enjoy your meal!

Creamy Rhubarb Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions