Classic Rhubarb Pie is a Rhubarb Pie with only one crust. Baking an open faced rhubarb pie makes a lovely display of pink and green rhubarb ready to wow your friends and family.
Servings: 8 pieces
Ingredients
- 2 eggs
- 1 1/4 cups sugar
- 1 Pinch salt
- 1/4 cup cracker meal (see notes)
- 2 cups diced rhubarb
- 1/4 cup butter
Instructions
- Preheat oven to 450 degrees F.
- Whisk together eggs, sugar, salt and cracker meal.
- Stir in diced rhubarb.
- Pour into frozen pie crust or unbaked pie crust.
- Dot the top of the filling with butter.
- Bake for 15 minutes at 450 degrees F. Reduce temperature to 375 degrees F, and cook for an additional 50 minutes.
- Let cool before cutting to allow the pie to set up.
Notes
- For the single crust, you've got three options. Make a homemade single crust recipe (do not pre-bake), use a frozen pie crust (do not thaw), or use a roll of pre-made pie crust from the refrigerator section at the grocery store.
- The color of your rhubarb will depend on the variety you use. Some varieties have more pink while others can be more on the green side.
- To prevent the edges of your single crust rhubarb pie from getting too brown, tent a piece of foil over the pie mid-way through cooking.
- This is a two step cooking process: first cook the pie for 15 minutes in a preheated 450 degrees F oven, then turn down the heat to 375 degrees F, and cook for an additional 50 minutes.
- Do not cut into this classic rhubarb pie until you've let it cool. You do not want to risk the rhubarb filling running out over the plate.
- Want a double crust recipe for rhubarb pie? Try Grandma's version!