• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Creamy Rhubarb Pie

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 4 c Fresh or frozen unsweetened
  • -sliced rhubarb
  • 1 Recipe pastry for single
  • -crust pie
  • 2 Eggs; beaten
  • 1 Carton (8 oz.) vanilla
  • -yogurt
  • 1 c Granulated sugar
  • 3 tb All purpose flour
  • 1/4 ts Ground nutmeg or cinnamon
  • 1/3 c All purpose flour
  • 1/3 c Packed brown sugar
  • 2 tb Butter; no substitutes
  • 1/4 c Chopped pecans


Thaw rhubarb, if frozen, but do not drain.

Prepare and roll out pastry for single crust pie as directed. Line a 9 inch
pie plate with pastry. Trim and flute edge of pastry. Do not prick shell.

For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg.
Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer
to pastry shell. Combine 1/3 cup flour and brown sugar. Cut in butter until
crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie.

Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until
pie appears nearly set in center when gently shaken. Cool on a wire rack.
Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.

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