How many rhubarb stalks for a pie

Search in content. Search in excerpt. Pin Recipe. Description This pretty homemade pie is perfectly sweet and tangy.

Preheat oven to F and position rack in the lower third of the oven. In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves. Add in the rhubarb and toss to coat. Dot with butter. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges. Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar. Place the pie on a baking sheet and bake for 15 minutes at F.

Then lower the oven temperature to F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling.

If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving. Notes Leftover pie can be stored tightly covered at room temperature for 2 days or in the fridge for up to 5 days. Category: dessert Method: bake Cuisine: American. Leave a Reply Cancel reply Your email address will not be published. Nette — July 18, pm Reply.

Lily Ernst — July 19, pm Reply. Mari — May 28, am Reply. Lily Ernst — May 28, am Reply. Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes.

Cool on cooling rack at least 2 hours before serving. Tips from the Betty Crocker Kitchens tip 1. Carbohydrate Choice 6. Fresh Rhubarb Pie Carol. Fresh Rhubarb Pie cquinn Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review SweetTooth. Rating: 5 stars. Don't bother with the butter; you don't need it at all. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit rather than mixed amongst it is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product.

If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden.

Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart. Read More. Most helpful critical review Jessica. Rating: 2 stars. Just use the stalk portion. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Have you made this recipe? Rate it below. We love to hear from you! Advertisement - Continue Reading Below.

Yields: 8 servings. Prep Time: 0 hours 20 mins. Total Time: 2 hours 15 mins.