Crisscross Rhubarb Pie Recipe – a delicious recipe with sugar, flour, nutmeg, butter, eggs, rhubarb. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
METHOD: Blend sugar and flour and stir into the prepared rhubarb, add in the beaten Large eggs.
2
Roll half of the pastry and line a 9 inch pie pan.
3
Roll remaining pastry and cut into narrow strips 1/4 inch wide.
4
Fill pie shell with the rhubarb mix, dot with the butter.
5
Moisten edge of pastry in pie pan and place strips of pastry on top of rhubarb filling crisscrossing them to make an attractive open top.
6
Moisten crust again and place a strip of pastry around the rim to hold strips in place.
7
Healthy pinch into fluted rim to seal.
8
Bake in warm oven (425 degrees) 50 to 60 min.
9
(May reduce heat after 15 to 20 min.)
10
(May top filling with a regular top crust instead of crisscrossing if you like.)
486
kcal
Calories
8
g
Fat
99
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 c. sugar, 3 tbsp. flour, 1/2 teaspoon nutmeg, 1 tbsp. butter, and more.
Yes, Crisscross Rhubarb Pie Recipe 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.
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