Ruth's Rhubarb Pie

Ruth's Rhubarb Pie


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Ruth's rhubarb pie is a classic dish, with kids comprising a major portion of the dish's fan base. This is a very simple dish, and can turn out to be a wonderful item for an evening snacks, and also when you have guests over.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

1 pie


  • Sugar, 1 ½ cup
  • Flour, ¼ cup
  • Nutmeg, a sprinkle
  • Cinnamon, ½ teaspoon
  • A dash of salt
  • Eggs, 3
  • Chopped rhubarb, 4 heaping cups
  • Red food coloring

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Combine the flour, sugar, nutmeg, and salt in a fairly big mixing bowl.

Add in some rhubarb to the mix and toss.

Let the whole mixture sit for some 20 minutes.

Beat the three eggs together until creamy and foamy. This process should not take more than a couple of minutes.

Some dry mix must be added and beaten again until smooth.

Stir the chopped rhubarb.

To add some color to the overall appearance, the red food coloring can be added.

The pie crust can now be poured.

The whole ensemble should be baked in at 400 degrees F for close to an hour.

Once done baking, the pie is ready to be served.

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