Crusty Rhubarb Pie

Mark Boughton
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 60 mins


No-Roll Pastry:
1 1/2cups all-purpose flour
1teaspoon salt
1tablespoon sugar
1/2cup vegetable oil
2tablespoons 2 percent reduced-fat milk
6cups diced, unpeeled rhubarb
2cups sugar
6tablespoons all-purpose flour
1tablespoon chilled butter, cut into small pieces
1/4cup chilled butter, cut into small pieces
1/4cup sugar
1/2cup all-purpose flour


  1. Preheat oven to 350F.
  2. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
  3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
  4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
  5. Bake 1 hour or until filling is bubbling and topping is browned.

Recipe by Barbara Maggs of Cle Elum, Wash.

Nutritional Info *per serving

  • Glycemic Load 32
  • Calories 640
  • Fat 39g
  • Saturated Fat 6g
  • Polyunsaturated Fat 22g
  • Monounsaturated Fat 9g
  • Cholesterol 15mg
  • Sodium 290mg
  • Potassium 250mg
  • Carbohydrate 73g
  • Fiber 2g
  • Sugars 48g
  • Protein 4g
  • Trans Fat 1g
  • Vitamin A 6%
  • Vitamin C 10%
  • Calcium 8%
  • Iron 8%