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Double-Crust Rhubarb Pie

Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. —Lavonn Bormuth, Westerville, Ohio
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature, lightly beaten
  • 4 cups chopped fresh rhubarb or frozen rhubarb
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter

Directions

  • In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pie plate with pastry; add filling. Dot with butter.
  • Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
  • Bake at 400° until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 slice: 392 calories, 17g fat (7g saturated fat), 67mg cholesterol, 233mg sodium, 56g carbohydrate (28g sugars, 1g fiber), 4g protein.

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