Double-Crust Rhubarb Pie

Vegetarian
Double-Crust Rhubarb Pie
65 min.
8
157kcal

Suggestions


Indulge in the delightful flavors of spring with this Double-Crust Rhubarb Pie, a perfect dessert that celebrates the tartness of fresh rhubarb. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress your family and friends. With its flaky, golden crust enveloping a luscious filling, this pie is not only a feast for the eyes but also a treat for the taste buds.

Rhubarb, often referred to as "pie plant," brings a unique tang that balances beautifully with the sweetness of sugar and the warmth of cinnamon. This vegetarian dessert is not only easy to prepare but also comes together in just 65 minutes, making it an ideal choice for gatherings or a cozy family dinner. Each slice contains a modest 157 calories, allowing you to enjoy a guilt-free indulgence.

The process of making this pie is a joyful experience, from rolling out the dough to the satisfying moment of cutting slits in the top crust, letting the steam escape as it bakes to perfection. As the pie bakes, your kitchen will be filled with an irresistible aroma that will have everyone eagerly anticipating dessert. Serve it warm or chilled, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, and watch as it becomes the star of your dessert table.

Ingredients

  • cup sugar 
  • tablespoons flour all-purpose
  • 0.5 teaspoon ground cinnamon 
  • large eggs lightly beaten room temperature
  • cups rhubarb fresh frozen chopped
  • serving dough for double-crust pie
  • tablespoon butter 

Equipment

  • bowl
  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon.
  2. Add eggs; whisk until smooth. Gently stir in rhubarb.
  3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim.
  4. Add filling; dot with butter.
  5. Roll remaining dough to a 1/8-in.-thick circle.
  6. Place over filling. Trim, seal and flute edge.
  7. Cut slits in top.
  8. Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

Calories157kcal
Protein6.42%
Fat16.54%
Carbs77.04%

Properties

Glycemic Index
31.39
Glycemic Load
19.68
Inflammation Score
-2
Nutrition Score
4.3826087298601%

Flavonoids

Catechin
1.32mg
Epicatechin
0.31mg
Epicatechin 3-gallate
0.37mg

Nutrients percent of daily need

Calories:157.13kcal
7.86%
Fat:2.98g
4.59%
Saturated Fat:1.36g
8.52%
Carbohydrates:31.26g
10.42%
Net Carbohydrates:29.97g
10.9%
Sugar:25.68g
28.54%
Cholesterol:50.26mg
16.75%
Sodium:43.23mg
1.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.6g
5.21%
Vitamin K:18.14µg
17.28%
Selenium:6.19µg
8.84%
Manganese:0.18mg
8.82%
Calcium:62.07mg
6.21%
Vitamin B2:0.1mg
6.05%
Vitamin C:4.88mg
5.92%
Potassium:199.16mg
5.69%
Fiber:1.29g
5.14%
Folate:17.44µg
4.36%
Phosphorus:38.61mg
3.86%
Vitamin B1:0.05mg
3.48%
Vitamin A:173.82IU
3.48%
Iron:0.58mg
3.24%
Vitamin B5:0.27mg
2.65%
Magnesium:9.9mg
2.48%
Vitamin E:0.34mg
2.29%
Vitamin B3:0.46mg
2.29%
Vitamin B12:0.11µg
1.9%
Vitamin B6:0.04mg
1.9%
Zinc:0.26mg
1.73%
Vitamin D:0.25µg
1.67%
Copper:0.03mg
1.52%
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