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    You are in: Home / Recipes / Nana's Rhubarb Pie Recipe
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    Nana's Rhubarb Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    1 hr

    55 mins

    gingersnap081's Note:

    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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    Serves: 8



    Units: US | Metric


    1. 1
      If 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.
    2. 2
      In a small bowl combine flour and sugar. Mix well.
    3. 3
      Add sugar to the rhubarb and toss lightly to combine.
    4. 4
      Pour rhubarb mixture into pie shell, mounding high in the center.
    5. 5
      Top with pats of butter and sprinkle with cinnamon.
    6. 6
      Top with defrosted pie crust. Pinch the edges closed around the crust. Cut ventilation holes in the top of the crust.
    7. 7
      Bake 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

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