Rhubarb Lemon Pie - BigOven 166164
Rhubarb Lemon Pie

Rhubarb Lemon Pie

Ready in 45 minutes
4 review(s) averaging 4. 75% would make again

Top-ranked recipe named "Rhubarb Lemon Pie"

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A delicious tangy rhubarb pie!

"This is a great pie recipe featuring rhubarb in all its tart glory. The lemony pie filling was not overly sweet and complemented the rhubarbs tart deliciousness perfectly. If harvesting your own rhubarb, be sure to choose tender, young stalks for this pie."

- sgrishka

Ingredients

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1 recipe Plain pie dough; (enough for top and bottom crust)
3 cups fresh rhubarb; Diced
1 cup Sugar
1 tablespoon Flour
1 Egg; beaten
1/2 cup Water
3/4 teaspoon Lemon Rind; grated
1 tablespoon Lemon juice

Original recipe makes 8

Servings  

Preparation

This recipe makes an 8 inch pie. Line pie pan with pastry and fill with diced rhubarb. Combine sugar and flour and stir in egg, lemon rind and juice and water.

Cook over boiling water until slightly thickened.

Pour over rhubarb and top with lattice crust.

Lightly brush crust with milk and sprinkle with 1 1/2 tsp. sugar

Bake in hot over (450?) for 10 minutes

Reduce heat to moderate (350?) and bake 20-30 minutes

Credits

Added on Award Medal

photo by nobosky nobosky

Yum august 21 2011 photo by Dougcairns Dougcairns

Calories Per Serving: 314 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this pie for my dad and he said, 'If you ever make me a pie again, make it exactly the same because it was GOOD!'. Thanks!
Dearborn 1 year ago
Can you make measures in lb's oz etc, or even Kg ? Not many English folks are aware of American / Australian cup measurements, will rate once I have tried will all fresh home grown produce . 1 star does not reflect my rating, just so I can post comment
Stig_thedump 2 years ago
This is a great pie recipe featuring rhubarb in all its tart glory. The lemony pie filling was not overly sweet and complemented the rhubarbs tart deliciousness perfectly. If harvesting your own rhubarb, be sure to choose tender, young stalks for this pie.
sgrishka 6 years ago
[I posted this recipe.]
nobosky 6 years ago
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