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Nita’s Rhubarb Pie
Nita’s Rhubarb Pie is luxurious and rustic all at the same time. The tangy, earthy rhubarb is a perfect counterpoint to the smooth, creamy custard.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
recipe for single pie crust
- 1 cup sugar
- 2 tablespoons flour
- 3 eggs
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 2 1/2 cups sliced rhubarb 1/2-inch slices
Heat the oven to 425˚F.
In a small bowl, whisk together the sugar and flour.
Add the eggs to the bowl of a stand mixer. You can also use a hand mixer if you prefer. Fit the whisk attachment to the mixer, and mix the egg on low until combined.
With the mixer on medium speed, gradually add in the sugar and flour mixture. Slowly add the melted butter, mixing to combine. Stir in the vanilla.
Fill the pie crust with the rhubarb and pour the egg mixture over the top.
Bake for 10 minutes at 425˚F, then turn the oven down to 350˚F and bake for another 30 minutes or until a knife inserted in the center comes out clean.
Cool completely before slicing.
Serving: 1slice | Calories: 102kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Cholesterol: 49mg | Sodium: 19mg | Potassium: 18mg | Sugar: 20g | Vitamin A: 70IU | Calcium: 7mg | Iron: 0.3mg