Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.

  • Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

Nutrition Facts

348 calories; 13.7 g total fat; 67 mg cholesterol; 195 mg sodium. 52.9 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2012
Great pie easy with five ingredients. It is delicious without whip cream or ice cream. Read More
(5)

Most helpful critical review

Rating: 1 stars
02/04/2013
2 things didn't work well. I made two identical pies using same batch of rhubarb. We baked the pies as directed and found the rhubarb to be tough n stringy. I baked the other pie about 30 minutes more and that made a big difference. I think I had the oven on 275 so the edges of the crust wouldn't burn. The second thing I decided is that I don't like pies that use flour as a binder. I wouldn't use this recipe again. Read More
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/18/2012
Great pie easy with five ingredients. It is delicious without whip cream or ice cream. Read More
(5)
Rating: 5 stars
07/18/2012
Great pie easy with five ingredients. It is delicious without whip cream or ice cream. Read More
(5)
Rating: 4 stars
03/15/2015
Was a quick and easy recipe. Loved the flavor too. Read More
(2)
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Rating: 5 stars
04/24/2018
My husband said this was just like his Mom used to make. I did add 1/4 t each of cinnamon and vanilla as one other reviewer suggested. This pie is SO easy and tasty. Also it works just as well with frozen chunks of rhubarb as it does with fresh you just have to bake it longer and protect the crust from over-browning. Read More
(1)
Rating: 4 stars
08/01/2015
A 1/4 tsp of vanilla and cinnamon make this pie excellent!! Read More
Rating: 4 stars
07/16/2019
Good basic single crust pie! Nothing fancy but a nice easy recipe. Read More
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Rating: 1 stars
02/04/2013
2 things didn't work well. I made two identical pies using same batch of rhubarb. We baked the pies as directed and found the rhubarb to be tough n stringy. I baked the other pie about 30 minutes more and that made a big difference. I think I had the oven on 275 so the edges of the crust wouldn't burn. The second thing I decided is that I don't like pies that use flour as a binder. I wouldn't use this recipe again. Read More
Rating: 5 stars
05/30/2019
We love this recipe. I do lower the sugar by 2 T. Read More
Rating: 5 stars
07/04/2017
Big hit in my house but plan on baking for more than 45 minutes. Read More
Rating: 5 stars
06/12/2019
Wow this was a hit the first time I made it! One guest said this can't be duplicated and I'm afraid too that if I make it again it won't come out that good. But it should! Fingers crossed! I beat the eggs and sugar first then I added the melted butter and flour. It was a little thick to be poured so I added about 3 Tbs milk and poured it on top of the rhubarb. Perfect!! I'll make it again with no changes it can't be better than this! Thank you for this awesome recipe! Read More