Old Fashioned Rhubarb Pie

5.0
(2)
2 Reviews
1 Photo

Sticking to the classics with this deliciously simple recipe. Just roll out the dough, mix in the filling, stick in the oven and then voila! A perfect slice of rhubarb pie.

By Almond Breeze
Published on April 10, 2023
a top down view looking at a beautiful old fashion rhubarb pie topped with whipped cream and sliced almonds.
Prep Time:
10 mins
Cook Time:
55 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
1 Pie
Jump to Nutrition Facts

Ingredients

  • 3/4 cup Almond Breeze Vanilla Almondmilk

  • 1/4 cup Blue Diamond Almond Flour

  • 1 (9-inch) refrigerated pie crust, at room temperature

  • 5 1/2 cups fresh or frozen rhubarb, cut into 1/4-inch pieces, thawed if frozen

  • 1 1/2 cups sugar

  • 2 large eggs

  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Roll pie crust into a 9 inch pie plate and crimp the edges.

  2. In a large bowl, mix rhubarb and sugar together, then pour into pie crust.

  3. Whisk eggs, Almond Breeze Vanilla Almondmilk, Blue Diamond Almond Flour, and salt together in a bowl. Pour over the rhubarb.

  4. Bake in the preheated oven until filling is set, 50 to 55 minutes.

  5. Allow to cool completely, then slice to serve.

Nutrition Facts (per serving)

400 Calories
14g Fat
64g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 400
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 21%
Cholesterol 47mg 16%
Sodium 291mg 13%
Total Carbohydrate 64g 23%
Dietary Fiber 3g 11%
Total Sugars 40g
Protein 6g 11%
Vitamin C 7mg 7%
Calcium 145mg 11%
Iron 2mg 10%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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