Rhubarb Pie

The recipe Rhubarb Pie can be made in approximately 4 hours. This recipe serves 8 and costs 99 cents per serving. One serving contains 214 calories, 7g of protein, and 4g of fat. This recipe from Serious Eats has 53 fans. If you have raw sugar, egg, rhubarb, and a few other ingredients on hand, you can make it. It works well as a very budget friendly side dish for Mother's Day. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a not so awesome spoonacular score of 33%. Similar recipes include Rhubarb Pie, Rhubarb Pie, and Best Rhubarb Pie.

Servings: 8

 

Ingredients:

3 tablespoons tapioca starch or corn starch

Egg wash (made from one egg beaten with a pinch of salt)

8 ounces granulated sugar (or more/less to taste)

1 tablespoon raw sugar (optional)

2 pounds rhubarb, chopped into 1/4-inch thick slices

Equipment:

oven

bowl

whisk

Cooking instruction summary:

Procedures 1 Adjust oven rack to lower position and preheat oven to 425°F. Place rhubarb in large bowl. Whisk together sugar and starch to combine, then toss with rhubarb until pieces are evenly coated. Allow mixture to sit for five minutes, then add to pie shell. Cover with top crust. Crimp sides, cut some slits in the top, and chill the pie for 15 to 20 minutes. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with raw sugar. 2 Place pie in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 additional minutes. Remove from oven and place pie on rack to cool completely before serving.

 

Step by step:


1. Adjust oven rack to lower position and preheat oven to 425°F.

2. Place rhubarb in large bowl.

3. Whisk together sugar and starch to combine, then toss with rhubarb until pieces are evenly coated. Allow mixture to sit for five minutes, then add to pie shell. Cover with top crust. Crimp sides, cut some slits in the top, and chill the pie for 15 to 20 minutes. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with raw sugar.

4. Place pie in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 additional minutes.

5. Remove from oven and place pie on rack to cool completely before serving.


Nutrition Information:

Quickview
213k Calories
6g Protein
4g Total Fat
38g Carbs
3% Health Score
Limit These
Calories
213k
11%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
38g
13%

  Sugar
31g
35%

Cholesterol
163mg
55%

Sodium
67mg
3%

Get Enough Of These
Protein
6g
13%

Vitamin K
33µg
32%

Selenium
15µg
21%

Vitamin B2
0.24mg
14%

Calcium
122mg
12%

Manganese
0.24mg
12%

Potassium
388mg
11%

Vitamin C
9mg
11%

Phosphorus
103mg
10%

Fiber
2g
8%

Vitamin B5
0.77mg
8%

Folate
28µg
7%

Vitamin A
353IU
7%

Vitamin B12
0.39µg
7%

Vitamin D
0.88µg
6%

Iron
1mg
6%

Vitamin E
0.77mg
5%

Vitamin B6
0.1mg
5%

Magnesium
19mg
5%

Zinc
0.69mg
5%

Copper
0.06mg
3%

Vitamin B1
0.04mg
3%

Vitamin B3
0.37mg
2%

covered percent of daily need
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Related Videos:

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How to Make Fresh Rhubarb Pie

 

Strawberry Rhubarb Custard Pie - The Best Strawberry Rhubarb Pie Recipe

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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