1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (150g) Recipe makes 8 servings
Calories 393
Calories from Fat 121		(30%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 470mg		19%
Potassium 213mg		6%
Total Carbohydrate 65.3g		21%
	Dietary Fiber 2.5g	9%
	Sugars 38.2g
Protein 4.0g		7%
detailed view... how is this calculated?

Amish Rhubarb Pie

Recipe #40865 | 55 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Miss Annie
Sep 20, 2002

This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust.

SERVES 8 , 1 9inch pie (change servings and units)

Ingredients

PIE

1 (9 inch) pie shells (see Favorite Pie Crust recipe.)
4 cups rhubarb, sliced 1 inch thick
1 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon lemon juice
1 teaspoon salt

CRUMB TOPPING

1 cup all-purpose flour
1 dash salt
1/2 cup sugar
1/4 cup butter, softened

Directions

1
Preheat oven to 425º F.
2
Combine the rhubarb, sugar, flour, lemon and salt.
3
Turn into unbaked pie shell.
4
Bake for 30 minutes.
5
Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
6
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
7
Cool on rack.
8
NOTE: Rhubarb is tart.
9
Depending on your taste, you might want to add more sugar.

Questions about this recipe?

Featured Reviews for This Recipe

From: Grace4Gayle

On Oct 8, 2009

I always have lots of rhubarb from the garden but never any strawberries on hand so it was so nice to find a pie without strawberries. The flavor and consistancy were so good and I'm not even a big rhubarb fan. I think the crumb topping is what made this a five star. THANKS!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Darlene10

On Jun 13, 2006

The filling is basically the same one I use with the addition of strawberries. I truly enjoyed the crumb topping for a change. This was the first rhubarb this season so it tasted especially good.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Michelle S.

On Apr 14, 2003

This pie is fantastic! The easy to follow directions make this a breeze to prepare. I LOVED the crumb topping to which I couldn't resist adding a few generous dashes of cinnamon to. With a scoop of ice cream this makes THE perfect springtime dessert. Most definitely a keeper!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Princess little feet

On May 6, 2005

AWESOME!!!! This is a delicious pie!! I only changed one thing and that was decreasing the amount of flour to approx 2 Tbsp and using a bit of cornstarch in its place..I found the pie set much better this way. The crumb topping is excellent and the overall flavour makes it seem like you were in the kitchen for hours..lovingly slaving to prepare such a treat...but its So easy and quick to make! I will use this recipe for a very long time to come!! Thank you