|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 4g||13%|
|Total Sugars 34g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rhubarb is also known by the old-time name "pie plant," and it's easy to see why. Rhubarb has long been a spring favorite for pies, sauces, and desserts.
Gather the ingredients.
Preheat oven to 350 F. Prepare pie shell or thaw a frozen pie shell.
Trim and rinse rhubarb stalks.
Slice large stalks in half lengthwise. Then slice rhubarb stalks crosswise in 1/2- to 1-inch lengths.
Combine sliced rhubarb and water in a medium saucepan.
Combine 3 tablespoons flour and 3/4 cup sugar in a small bowl, stirring until well blended; add to rhubarb mixture. Stir well and bring just to a boil.
Reduce heat to medium-low. Cover, but leave cover ajar to let steam escape; continue simmering for about 5 minutes, or just until tender.
Spoon filling into prepared pie shell.
Combine topping ingredients with a pastry blender or fingers, until blended and crumbly.
Sprinkle over top of pie.
Bake for 35 to 45 minutes until topping is browned, and filling is bubbly.
Serve and enjoy with ice cream or whipped cream.