This red cabbage that has been sautéed is a very classy side dish. Very affordable as well.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup butter, softened
- 2 cups 1-inch pieces rhubarb
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 184 mg |
| Sugars | 39 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
If I make it again I will cut the white sugar to one half cup and add a tiny bit of water to the mix so it pours more easily onto the rhubarb. As is the result is much too sweet.
Pie turned out wonderful and was loved by all! It was a tad sweet for my taste so next time I made it I just did slightly more rhubarb and slightly less sugar, but that’s a personal preference. This recipe is great!
Not a custard fan. Didnt know til making it.
I followed the directions and the pie came out watery. I went and rechecked it and as far as I can see I didn’t do anything wrong.
This was great! I added more rhubarb and kept everything else to the recipe.
We love rhubarb in our house and are always happy to try any new recipe. This was super quick and easy…and we made the filling without a mixer, so it was fun for the kids. Delicious, thank you!