4-Ingredient Depression Era Rhubarb Pie Directions:
Preheat the oven to 425°F. Place a rack in the lower third of the oven and set a 9-inch pie plate on the counter.
Fit the bottom crust into the pie plate, easing it into the corners without stretching. Let the extra dough hang slightly over the edge.
In a large mixing bowl, stir together the granulated sugar and all-purpose flour until evenly combined.
Add the sliced rhubarb and toss until every piece is coated in the sugar-flour mixture.
Spoon the rhubarb filling into the prepared bottom crust, spreading it evenly and mounding it slightly higher in the center.
Lay the top crust over the rhubarb filling. Trim the edges so there is about 1/2 inch of overhang all around the pie plate.
Fold the overhanging dough under itself to seal the top and bottom crusts together, then crimp the edge with your fingers or a fork.
Cut 4 to 6 small slits in the top crust to let steam escape.
Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes.
Reduce the oven temperature to 350°F and continue baking for 35 to 45 minutes, until the crust is golden and the rhubarb juices are bubbling through the slits.
If the edges brown too quickly, cover them loosely with foil or a pie shield.
Transfer the pie to a cooling rack and let it cool for at least 2 to 3 hours so the filling can set.
Slice into wedges and serve once the filling has thickened.
WW Points Calculation
Fresh rhubarb, 4 cups: 0.00 points
Granulated sugar, 3/4 cup: 36.00 points
All-purpose flour, 1/3 cup: 4.00 points
Lighter 9-inch double pie crust: 48.00 points
Points Information
Total Points: 88.00 points
Servings: 8 servings / 1 wedge
Points per serving: 11.00 points
Nutrition Information
Calories: 285
Protein: 3 g
Carbohydrates: 48 g
Fat: 10 g
Fiber: 3 g
Sugar: 25 g
Sodium: 210 mg
I'm waiting for your comments! Enjoy!
