Rhubarb Pie – Single Crust

  4.3 – 11 reviews  • Rhubarb Pie Recipes

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. 1 tablespoon butter
  2. 2 eggs
  3. 1 cup white sugar
  4. 3 tablespoons all-purpose flour
  5. 3 cups diced rhubarb
  6. 1 (9 inch) prepared 9-inch single pie crust

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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

Jessica Estes
It was pretty good! I added 1C blueberries and also added cinnamon and vanilla as others suggested. I’d definitely make it again.
Jesse Townsend
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 ??
Ariel Young
Good basic single crust pie! Nothing fancy but a nice easy recipe.
Anthony Bean
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!
Mrs. Janet Meyers
We love this recipe. I do lower the sugar by 2 T.
Dr. Patricia Lee
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.
Dan Serrano
Big hit in my house but plan on baking for more than 45 minutes.
Patricia Galloway
A 1/4 tsp of vanilla and cinnamon make this pie excellent !!
Samantha Strickland
Was a quick and easy recipe. Loved the flavor too.
James Lee
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.
Cynthia Kerr
Great pie, easy with five ingredients. It is delicious without whip cream or ice cream.

 

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