Crispy Rhubarb Pie

Piece of Rhubarb Pie

Rhubarb has been in season which means I have to make my annual rhubarb dessert! A serious cook can’t pass up the opportunity to bake up a delectable dessert during the short season in which fresh rhubarb is available. This pie is from the Simply in Season cookbook by Mary Beth Lind and Cathleen Hockman-Wert. I really like this because it’s made with only one crust which cuts the calories alot. Because whipped egg whites are folded into the filling, it’s less dense and creates a crispy light crust on top. I also appreciate this pie because the rhubarb stays in nice recognizable pieces and doesn’t simply turn into goo!

2 eggs
1 C. sugar
3 T. flour
1/4 t. salt
3 C. rhubarb, chopped
1 9-inch Pillsbury unbaked pastry shell

1. Separate the yolks from the whites. Beat egg whites into stiff peaks.
2. Mix the sugar flour and salt with the egg yolks.
3. Stir the chopped rhubarb into the egg yolk mixture.
4. Fold the beaten egg whites into the rhubarb mixture.

Beaten Egg Whites Ready to Fold into Rhubarb

Rhubarb with Beaten Egg Whites Folded In

5. Pour the mixture into the unbaked pastry shell and bake in a preheated oven at 425 degrees for 10 mintues. Reduce heat to 350 degrees and continue baking for 30 minutes or until set.

Baked Rhubarb Pie

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One Response to “Crispy Rhubarb Pie”
  1. Sarah says:

    This recipe is wonderful! We modified by adding 1/4 cup pecans and 1/4 cup chopped dates.

    Absoluetly delicious!!!

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