1/1 Photo of Farmhouse Fresh: Orange - Rhubarb Pie
1 hr 20 mins
1 hr 5 mins
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
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Units: US | Metric
- 3 1/2 cups diced rhubarb (fresh or frozen)
- 1/2 cup golden raisin
- 1/2 cup chopped pecans
- 1 tablespoon grated orange peel
- 1 1/2 cups sugar
- 1/3 cup orange juice
- 2 tablespoons quick-cooking tapioca
- 1 (9 inch) pastry for double-crust pie
- 2 tablespoons butter
- 1 tablespoon milk
- baker's sugar (large crystals)
- 1In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- 2While that is "working" prepare the pie crust.
- 3Preheat oven to 400.
- 4Line pie-plate with bottom pastry; pour in filling; dot with butter.
- 5Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- 6Brush top with milk, sprinkle with sugar.
- 7Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- 8Cool on wire rack.
- 9Serve as is or with whipped or ice cream.
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Nutritional Facts for Farmhouse Fresh: Orange - Rhubarb Pie
Serving Size: 1 (230 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 688.7
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 8.2 g
- Cholesterol 10.5 mg
- Sodium 393.8 mg
- Total Carbohydrate 100.0 g
- Dietary Fiber 3.8 g
- Sugars 63.3 g
- Protein 5.9 g