Easy Rhubarb Pie Recipe

Name: Easy Rhubarb Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 sheet refrigerated pie pastry; 1-1/4 cups sugar, divided; 1/4 cup all-purpose flour; 1/4 teaspoon salt; 3 tablespoons orange juice concentrate; 2 egg yolks; 1 tablespoon butter, melted; 3 cups sliced fresh or frozen rhubarb, thawed and drained; 3 egg whites; 1/4 cup chopped walnuts

Servings: persons

1 sheet refrigerated pie pastry
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
2 egg yolks
1 tablespoon butter, melted
3 cups sliced fresh or frozen rhubarb, thawed and drained
3 egg whites
1/4 cup chopped walnuts

1
Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate coated with cooking spray; trim and flute edges. In a large bowl, combine 1 cup sugar, flour and salt. Stir in the juice concentrate, yolks and butter; mix well. Add rhubarb.
2
In a bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Fold into rhubarb mixture. Pour into pie shell. Sprinkle with nuts.
3
Bake at 375u00b0 for 15 minutes. Reduce heat to 325u00b0; bake 40-45 minutes longer or until golden. Cover loosely with foil during the last 10 minutes if crust is browning too quickly. Cool on a wire rack for 1 hour. Store in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 sheet refrigerated pie pastry, 1-1/4 cups sugar, divided, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Rhubarb Pie

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