Comida Kraft
Recipe Box

Rhubarb Pie

Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

10 servings

Combine MINUTE Tapioca and orange zest for extra oomph in this Rhubarb Pie recipe. Make Rhubarb Pie all summer with this easy recipe!

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Combine first 4 ingredients. Let stand 15 min.
  • Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Fresh Strawberry-Rhubarb Pie

Prepare as directed, using 2 cups sliced rhubarb, 2 cups halved strawberries and increasing the tapioca to 1/4 cup.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Size Wise

Save room for this special-occasion dessert by planning ahead. For example, watch portions and choose lower-fat foods beforehand.

How to Make a Lattice-Top Pie Crust

Prepare and fill bottom crust as directed. Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or sharp knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of bottom crust over ends of strips. Seal and flute edge. Bake as directed.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 320
Total fat 14g
Saturated fat 4g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 47g
Dietary fiber 1g
Sugars 25g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe is wonderful. This recipe is wonderful. The mild tartness that rhubarb embodies is a definite treat for the non sweet lover.
Date published: 2003-08-19
Rated 5 out of 5 by from My husband thinks this is the best rhubarb pie ever. My husband thinks this is the best rhubarb pie ever. I have been making it now for about 5 years.
Date published: 2002-05-29
Rated 5 out of 5 by from Rhubarb pie is my favorite. Rhubarb pie is my favorite. I have tried many recipes, but this one is the best.
Date published: 2002-10-31
Rated 5 out of 5 by from Wonderful. Wonderful. I added 1/4 C more sugar and 1 lg egg to the recipe.
Date published: 2003-08-20
Rated 4 out of 5 by from its fast easy but what I love best is its good for you its fast easy but what I love best is its good for you
Date published: 2002-04-14
Rated 5 out of 5 by from delicious delicious
Date published: 2002-10-04
Rated 4 out of 5 by from
Date published: 2004-04-17
Rated 5 out of 5 by from
Date published: 2003-06-03
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