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Description
A classic rhubarb pie recipe using Betty Crocker’s trusted methods.
Ingredients
Scale
- 4 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter, cut into small pieces
- 1 box (14.1 oz) Betty Crocker™ refrigerated pie crusts, softened as directed on box
Instructions
- Heat oven to 425°F.
- In a large bowl, mix rhubarb, sugar, flour, nutmeg, and salt.
- Line a 9-inch pie plate with one pie crust.
- Pour rhubarb mixture into the crust-lined pie plate. Dot with butter.
- Top with the second pie crust. Cut slits in the top crust to vent steam. Crimp edges to seal.
- Cover edge of pie with 2- to 3-inch strip of foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool completely before serving.
Notes
- For best results, use a combination of pink and green rhubarb stalks.
- If using frozen rhubarb, do not thaw before using.
- Serve with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 200
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 25