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Ingredients1 h servings 417 cals
Original recipe yields 8 servings (1 - 9 inch pie)
- Preheat oven to 425 degrees F (220 degrees C).
- Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
- Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
- Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.
Per Serving: 417 calories; 18.1 g fat; 60.9 g carbohydrates; 4.4 g protein; 8 mg cholesterol; 259 mg sodium. Full nutrition
ReviewsRead all reviews 2
I found that the pie was quite runny even after it cooled. If I had of cooked it longer, it would have burned. The taste was very good, it just would have been nicer if it had set properly.