Old Fashioned Rhubarb Pie
A timeless dessert featuring tart rhubarb combined with a rich, creamy filling, perfect for any occasion.
Ingredients
Pie Crust
- 1 9 inch 9 inch pie crust, unbaked
Filling
- 5 cups diced rhubarb (cut 1/4 inch thick)
- 1 1/4 cup granulated sugar Add more if rhubarb is very tart.
- 2 pieces eggs (cold)
- 5/8 cup cold whole milk (or 1/2 cup plus 2 tablespoons milk)
- 1/4 cup all purpose flour
- 1/8 teaspoon salt
Instructions
Preparation
- Preheat your oven to 375 F.
- In a large bowl, mix the rhubarb and sugar together until well combined.
- Spread the rhubarb mixture evenly in the unbaked pie crust and set aside.
- In another bowl, whisk together the eggs, cold milk, flour, and salt until smooth.
- Pour this mixture over the rhubarb in the pie crust.
Baking
- Bake in the preheated oven for 50-55 minutes, or until the filling is set.
- Allow the pie to cool completely before slicing.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh mint leaves or powdered sugar for a pleasing presentation. To store, cover with plastic wrap or aluminum foil and refrigerate for 3-5 days or freeze for up to 3 months. Thaw in refrigerator overnight before reheating.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 20g
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