Aunt Dotty's Rhubarb Pie

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Aunt Dotty's Rhubarb Pie

Aunt Dotty's Rhubarb Pie
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: Ginger
Food Groups: Dairy, Fruits
Holiday: July 4th
Meal Type: Dessert
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Make Ahead

This is delicious and very different from the usual rhubarb pie.


1 prepared pie Crust
2 to 3 cups Rhubarb, cut into 3/4" pieces
1 1/4 cups Sugar, divided
1 tablespoon (heaping) Flour
1 cup Milk
2 Egg yolks
1/2 teaspoon Cinnamon
2 Egg whites


Line pie pan with prepared crust.

Fill over half full with rhubarb cut in 3/4" pieces.

Combine 1/2 cup sugar and 1 heaping tablespoon flour. Sprinkle over rhubarb.

Combine 1 cup milk, 2 egg yolks, and 2 tablespoons sugar. Mix well. Pour mixture over rhubarb. Sprinkle with cinnamon.

Bake until set at 350 degrees F. Approximately 45 minutes.

For meringue, beat 2 egg whites into a stiff froth. Add a tablespoon of sugar and continue beating until mixture holds its shape. Fold in 2 tablespoons sugar and flavor to taste. Spread over pie and brown in a slow oven.

Nutrient Information
Calories: 226
Total Fat: 8 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 180 mg
Carbohydrates: 36 g
Protein: 5 g
Fiber: 1.5 g
Vitamin A: 181 IU
Vitamin C: 5 mg
Calcium: 106 mg
Iron: 0.8 mg

Cook's Notes: