BUY RHUBARB PIE RECIPES

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RHUBARB PIE RECIPE - BETTYCROCKER.COM



Rhubarb Pie Recipe - BettyCrocker.com image

Don't let baking with rhubarb intimidate you—it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.

Provided by Betty Crocker Kitchens

Total Time 3 hours 20 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 6

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

Steps:

  • Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
  • In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
  • Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Nutrition Facts : Calories 470 , CarbohydrateContent 86 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 51 g, TransFatContent 0 g

RHUBARB PIE WITH CRUMB TOP RECIPE | LAND O’LAKES



Rhubarb Pie with Crumb Top Recipe | Land O’Lakes image

Rhubarb pie with a crumble topping makes for a delicious country dessert. Use fresh or frozen rhubarb–either will work!

Provided by Land O'Lakes

Categories     Fruit    Rhubarb    Sweet    Baking    Vegetable    Pie    Dessert

Total Time 0 minutes

Prep Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup cold Land O Lakes® Butter
3 to 4 tablespoons cold water
Filling
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
5 cups (1 1/2 pounds) 1/2-inch slices fresh rhubarb *
Topping
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup cold Land O Lakes® Butter

Steps:

  • Heat oven to 375°F.
  • Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  • Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
  • Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.
  • Combine 1/2 cup flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.

Nutrition Facts : Calories 560 calories, FatContent 26 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 50 milligrams, SodiumContent 230 milligrams, CarbohydrateContent 79 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams

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