Mom's Fresh Rhubarb Pie – a delicious recipe with sugar, flour, fresh rhubarb, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees.
2
Press 1 pie crust into the 9 inch pie plate.
3
Stir together sugar and flour.
4
Put half of the chopped rhubarb into the pastry lined pie plate.
5
Sprinkle with half the sugar flour mixture.
6
Repeat with remaining rhubarb and sugar.
7
Dot with butter.
8
Cover top with second pie crust.
9
Cut slits into top pie crust.
10
Seal the two crusts together.
11
Sprinkle top with sugar.
12
Cover crust edge with 2 inch strip of aluminum foil to prevent excessive browning.
13
Remove foil last 10 minutes of baking.
14
Bake 40 to 50 minutes until crust is brown and filling boils through slits.
15
Cool completely.
16
Enjoy!
409
kcal
Calories
6
g
Fat
91
g
Carbs
1
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 5 ingredients. The key ingredients include: 18 inches pie crusts, 1 ⅔ cups sugar, ⅓ cup all-purpose flour, 4 cups fresh rhubarb, chopped, and more.
Yes, Mom's Fresh 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.
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