WHERE IS RHUBARB FROM RECIPES
RHUBARB PIE RECIPE - BETTYCROCKER.COM
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
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 | BETTER HOMES & GARDENS
Rhubarb Pie recipes don't come much easier than this! Start with a refrigerated piecrust, then pour in a homemade four-ingredient fresh rhubarb filling. Since you can make this dessert with fresh or frozen stalks, you can make this rhubarb recipe any season of the year.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.
- Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.
- Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts : Calories 365 calories, CarbohydrateContent 58 g, CholesterolContent 12 mg, FatContent 13 g, ProteinContent 4 g, SaturatedFatContent 5 g, SodiumContent 129 mg
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