This is my husband's favorite birthday dessert. His mom gave me this recipe 36 years ago.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

417 calories; protein 4.4g; carbohydrates 60.9g; fat 18.1g; cholesterol 7.6mg; sodium 258.9mg. Full Nutrition
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Reviews (2)

Most helpful critical review

Rating: 2 stars
08/06/2003
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. Read More
(9)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
08/06/2003
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. Read More
(9)
Rating: 1 stars
08/06/2003
I tried this recipe and the pie didn't set. I'm wondering if it should have had an egg added. It may have set better. Read More
(7)