1 hr 55 mins
Best served slightly warm with a scoop of vanilla ice cream. What can I say, I'm a sucker for the classics. And nobody made a better rhubarb pie than Nana. You can find fresh rhubarb in the produce section or it's best straight from the garden or farmer's market. When the edges of the crust are lightly browned I cover it with strips of foil so it doesn't burn.
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Units: US | Metric
- 1If using frozen pie crusts, take one out of the freezer and out of it's pan. Place on a piece of waxed paper. This allows it to defrost to room temperature to make it pliable.
- 2In a small bowl combine flour and sugar. Mix well.
- 3Add sugar to the rhubarb and toss lightly to combine.
- 4Pour rhubarb mixture into pie shell, mounding high in the center.
- 5Top with pats of butter and sprinkle with cinnamon.
- 6Top with defrosted pie crust. Pinch the edges closed around the crust. Cut ventilation holes in the top of the crust.
- 7Bake at 400F for 50-55 minutes or until golden brown.
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Nutritional Facts for Nana's Rhubarb Pie
Serving Size: 1 (160 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 448.3
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 5.5 g
- Cholesterol 7.6 mg
- Sodium 262.0 mg
- Total Carbohydrate 69.8 g
- Dietary Fiber 2.8 g
- Sugars 44.4 g
- Protein 3.7 g