Mom'S Raspberry-Rhubarb Pie – a delicious recipe with sugar, cornstarch, raspberries, lengths rhubarb, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, mix sugar and cornstarch. Add raspberries and rhubarb and gently mix to coat.
2
Scrape mixture into unbaked bottom crust in pan. Cover with lattice top and flute edges (see notes). Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
3
Bake on bottom rack of a 375u00b0 regular oven or 350u00b0 convection oven for 30 minutes. Meanwhile, in a small bowl, beat egg yolk with 2 teaspoons water to blend. Brush lattice top and crust edges lightly with yolk mixture (save extra for other uses or discard). Continue baking until filling bubbles in the center, 40 to 50 minutes longer in regular oven, about 1 hour and 40 minutes in convection. If crust browns too quickly (check 10 minutes after brushing with egg yolk mixture), cover pie loosely with foil.
4
Let pie cool on a rack at least 2 hours. Serve, or chill airtight up to 1 day.
324
kcal
Calories
3
g
Fat
74
g
Carbs
3
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: 1 1/3 cups sugar, 1/4 cup cornstarch, 3 1/2 cups raspberries, rinsed and drained, 3 1/2 cups 3/4-inch lengths rhubarb (about 1 lb.), and more.
Yes, Mom'S Raspberry-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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