Prep Time 20 min
Cook Time 50 Min
Servings 8
Difficulty Moderate

Ingredients

  • CRUST
  • Double Crust
  • FILLING
  • 4 cups chopped red rhubarb
  • 1 1/3 to 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 2 tbsps. butter
  • GLAZE
  • 1 tbsp. milk
  • Sugar

Directions

  • Step 2

    PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Do not bake.

  • Step 3

    ROLL remaining dough; cut into 1/2 to 3/4-inch strips for lattice top. Chill strips.

  • Step 4

    HEAT oven to 400ºF.

  • Step 6

    COMBINE rhubarb and sugar in large bowl. Mix well. Stir in flour. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water.

  • Step 7

    WEAVE strips of dough over filling to form lattice crust, extending ends of strips beyond edge of bottom crust. Trim ends of strips even with outer edge of bottom crust. Lift edge of bottom crust; fold over ends of strips. Crimp edge.

  • Step 9

    BRUSH dough with milk. Sprinkle with sugar. Cover edge with foil to prevent overbrowning.

  • Step 10

    BAKE at 400ºF for 20 minutes. Reduce oven temperature to 325ºF. Remove foil. Bake an additional 30 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

  • Step 11

    If using frozen rhubarb bake 60 to 70 minutes.

Serving size
(1 slice, 1/8 of pie)

  • Calories 470
  • Calories from Fat190g
  • Total Fat 21g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 320mg
  • Potassium 0mg
  • Total Carbohydrates 66g
  • Dietary Fiber 2g
  • Sugars 36g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet