Ingredients and Weight:
- Rhubarb, 2 lbs
- Sugar, 1 cup
- All-purpose flour, 1/2 cup
- Ground cinnamon, 1 tsp
- Ground nutmeg, 1/4 tsp
- Salt, 1 pinch
- Butter, 1/2 cup
- Pie crust mix, 1 box
Preparation Time:
15 minutes
Cooking Time:
50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine rhubarb, sugar, flour, cinnamon, nutmeg, and salt. Toss to coat.
- Let stand for 10 minutes, or until the rhubarb releases its juices.
- Stir in butter.
- Pour filling into a 9-inch pie plate lined with half of the pie crust mix.
- Top with remaining pie crust mix. Crimp edges to seal.
- Cut slits in the top crust to vent steam.
- Bake for 45-50 minutes, or until crust is golden brown and filling is bubbly.
- Let cool slightly before serving.
Nutritional Information:
One slice (1/8 of pie):
- Calories: 350
- Fat: 15g (23%)
- Carbohydrates: 45g (60%)
- Protein: 3g (4%)
Dish Characteristics:
- Sweet and tart flavor with a tangy rhubarb filling
- Golden brown, flaky pie crust
- Perfect for serving with vanilla ice cream or whipped cream
User Comments:
- "This pie is a real crowd-pleaser! The rhubarb filling is so flavorful and the crust is perfectly flaky."
- "I love the balance of sweet and tart in this pie. It's not too sugary, but it's still satisfying."
- "This is a great recipe for using up extra rhubarb. It's easy to make and turns out perfectly every time."
Special Precautions and Tips:
- Use fresh rhubarb for the best flavor.
- If you don't have pie crust mix, you can use two rolled-out pie crusts instead.
- For a crispier crust, brush with melted butter before baking.
- Let the pie cool slightly before slicing to prevent the filling from running out.
