Old-Fashioned Rhubarb Pie

Old-Fashioned Rhubarb Pie

Serves 8

When making this juicy pie, it's a good idea to slip a piece of foil onto the bottom rack of your oven to catch any overflowing juices.

  • 6 tablespoons flour, sifted
  • 1 1/3 cups sugar
  • 2 (9-inch) unbaked whole wheat pie crusts (1 in pie pan, 1 top crust)
  • 8 large stalks rhubarb, cut into 1/2-inch pieces
  • 2 tablespoons butter
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Preheat the oven to 400°F.

Mix together 2 tablespoons of the flour and 2 tablespoons of the sugar and sprinkle it over unbaked crust in pie pan; arrange rhubarb on top. Mix together remaining 1/4 cup flour and sugar and sprinkle over rhubarb. Dot with butter, then lay top crust over the rhubarb. Press together and flute edges with a fork, then pierce top crust a few times and sprinkle with a bit more sugar, if desired. Bake pie for 10 to 15 minutes, then reduce heat to 350°F and bake an additional 45 minutes. Check pie often to keep crust from browning too much. You may cover edges with foil if they become too brown. Set aside to let cool, then cut into slices and serve.

Nutritional Info: 
Per Serving:380 calories (120 from fat), 13g total fat, 5g saturated fat, 10mg cholesterol, 210mg sodium, 63g carbohydrate (2g dietary fiber, 44g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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