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Ingredients
-
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
-
2
to 2 1/3 cups sugar
-
2/3
cup all-purpose flour
-
1
teaspoon grated orange peel, if desired
-
6
cups chopped (1/2-inch pieces) fresh rhubarb
-
1
tablespoon cold butter, if desired
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-
Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
-
In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
-
Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
-
Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
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470
Calories
12g
Total Fat
3g
Protein
86g
Total Carbohydrate
51g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 470
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 260mg
- 11%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 86g
- 29%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 51g
- Protein
- 3g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 6%
- 6%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/c-ef1BvUe0-rguJ7K0zr5g_webp_base.webp?v=28036fc2\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/c-ef1BvUe0-rguJ7K0zr5g_webp_base.webp?v=28036fc2\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/c-ef1BvUe0-rguJ7K0zr5g_webp_base.webp?v=28036fc2\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Rhubarb Pie"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jun 22, 2021"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box"},{"quantity":"2","description":"to 2 1/3 cups sugar"},{"quantity":"2/3","description":"cup all-purpose flour"},{"quantity":"1","description":"teaspoon grated orange peel, if desired"},{"quantity":"6","description":"cups chopped (1/2-inch pieces) fresh rhubarb"},{"quantity":"1","description":"tablespoon cold butter, if desired"}]}],"steps":[{"description":"Heat oven to 425°F. 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Cool on cooling rack at least 2 hours before serving."}],"tips":[{"title":"","description":"To make a homemade crust for your Rhubarb Pie, try our \u003ca href=\u0022https://www.bettycrocker.com/recipes/pastry-for-pies-and-tarts/e74dfc22-dd54-4564-b653-0f142faf91a2\u0022\u003eTwo-Crust Pastry for Pies and Tarts recipe\u003c/a\u003e.","category":"Substitution"},{"title":"","description":"In this Rhubarb Pie recipe, substitute 2 bags (16 oz each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.","category":"Variation"},{"title":"","description":"For your Rhubarb Pie filling, substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar. ","category":"Variation"},{"title":"","description":"Rhubarb is very tart, so there’s a lot of sugar in this pie. Use the lower amount of sugar for young, thin rhubarb stalks in this Rhubarb Pie recipe. ","category":"Recipe/Ingredient Facts"},{"title":"","description":"Rhubarb, originally from china, was once considered a vegetable, but because of its modern applications in baking is treated and categorized as a fruit today. Some nutritionists even consider rhubarb a superfood due to its low caloric content and its high levels of calcium. Even better, it tastes spectacular in desserts like pies, cakes, and crisps. It’s easy to see why this scratch-made rhubarb pie is a classic with its sweet and tart flavor and buttery crust. If you’re short on time, you can add this filling to a ready-made pie crust, but we recommend making a \u003ca href=\u0022https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pie-crust\u0022target=\u0022_blank\u0022\u003ehomemade pie crust\u003c/a\u003e — it’s worth the extra effort, we promise! Still have a bundle of rhubarb left in your garden? Not to worry, Betty’s got even more \u003ca href=\u0022https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/rhubarb\u0022target=\u0022_blank\u0022\u003erhubarb pie recipes\u003c/a\u003e for you to try next!","category":"Editorial"},{"title":"","description":"Recipe meets Kitchen Tested criteria. 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