Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Servings:
8
Yield:
1 (9-inch) pie
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place 1 pie crust in one 9-inch pie plate; add rhubarb. Beat sugar, cream, eggs, flour, and vanilla extract together in a bowl until well combined; pour over rhubarb.
Cut remaining 1 crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until golden, about 45 minutes more. Cool completely before serving.
Nutrition Facts (per serving)
| 404 | Calories |
| 16g | Fat |
| 61g | Carbs |
| 5g | Protein |
