Free Issue! Try Saltscapes Magazine before you buy. Download Now

Nina’s Rhubarb Pie


1 1/2 cups (375 mL) sugar
1/4 cup (50 mL) flour
2 tbsp (30 mL) lemon juice
Dash salt
2 eggs, lightly beaten
2 cups (500 mL) rhubarb chopped in 1/2-inch pieces, fresh or frozen
1 10-inch pie shell, unbaked

2 tbsp (30 mL) butter, melted
2 tbsp (30 mL) sugar



In a bowl, combine sugar, flour, lemon juice, salt and eggs. Stir in rhubarb. Pour batter into pie shell. Bake at 450°F (230°C) for 15 minutes; reduce heat to 350°F (180°C) and bake for 20 minutes.

Remove pie from oven. Combine melted butter and sugar, and pour topping mixture over pie. Return pie to oven and bake at 350°F (180°C) for 10 minutes. 

Cool, then refrigerate at least 3 hours before serving. Serve with crème fraîche or ice cream. Makes 6-8 servings.

Nina’s Rhubarb Pie

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.