Main Ingredients:

1 Pastry for 9-inch (23-cm) two-crust pie
1 cup ( 250 mL) granulated sugar
1/2 cup ( 125 mL) all-purpose flour
1/4 tsp ( 1 mL) cinnamon
nutmeg
4 cups ( 1 L) frozen or fresh rhubarb, cut into 1/2-inch (1-cm) pieces
2 tbsp ( 30 mL) butter

Cooking Preparation of the Recipe:

1. Preheat oven to 425F (220C). Roll out half of dough on a lightly floured surface. Line bottom of a 9-inch (23-cm) pie plate. Do not prick.

2. Stir sugar, flour and spices together with a fork. Rinse frozen rhubarb and pat dry. Toss sugar mixture with rhubarb. Turn mixture into prepared pie shell. Dot with butter.

3. Roll out remaining dough and cut into strips. Weave strips over filling to form a lattice top. Bake in preheated 425F (220C) oven for 10 minutes or until pastry is lightly browned. Reduce heat to 350F (180C). Bake until fruit is tender and bubbly in centre, from 40 to 45 more minutes.

Nutrients per wedge
3.1 g protein, 1.1 mg iron, 13.3 g fat, 47.0 mg calcium, 41.0 g carbohydrates, 292.0 calories.

Browse by categories