The mother-in-law’s recipe is simple to multiply for two pies. Other fruits, including peaches or raspberries, can also be used with this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 9-inch single-crust pie |
Ingredients
- 1 tablespoon butter
- 2 eggs
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 cups diced rhubarb
- 1 (9 inch) prepared 9-inch single pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
- Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 195 mg |
| Sugars | 34 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was pretty good! I added 1C blueberries and also added cinnamon and vanilla as others suggested. I’d definitely make it again.
Loved it!!!!! I made this for my family and couldn’t believe how tasty it was. My 5 year old even tried it and enjoyed it (he asked for more later). This pie was super to make. Thank-you for posting this recipe ??
Good basic single crust pie! Nothing fancy but a nice easy recipe.
Wow, this was a hit the first time I made it! One guest said this can’t be duplicated, and I’m afraid too that if I make it again it won’t come out that good. But it should! Fingers crossed! I beat the eggs and sugar first, then I added the melted butter and flour. It was a little thick to be poured, so I added about 3 Tbs milk and poured it on top of the rhubarb. Perfect!! I’ll make it again with no changes, it can’t be better than this! Thank you for this awesome recipe!
We love this recipe. I do lower the sugar by 2 T.
My husband said this was just like his Mom used to make. I did add 1/4 t each of cinnamon and vanilla, as one other reviewer suggested. This pie is SO easy and tasty. Also, it works just as well with frozen chunks of rhubarb as it does with fresh, you just have to bake it longer and protect the crust from over-browning.
Big hit in my house but plan on baking for more than 45 minutes.
A 1/4 tsp of vanilla and cinnamon make this pie excellent !!
Was a quick and easy recipe. Loved the flavor too.
2 things didn’t work well. I made two identical pies using same batch of rhubarb. We baked the pies as directed and found the rhubarb to be tough n stringy. I baked the other pie about 30 minutes more and that made a big difference. I think I had the oven on 275 so the edges of the crust wouldn’t burn. The second thing I decided is that I don’t like pies that use flour as a binder. I wouldn’t use this recipe again.
Great pie, easy with five ingredients. It is delicious without whip cream or ice cream.