Ingredients
Scale
- 1 store-bought pie shell (9.5 inches)
- 10 cups fresh rhubarb (sliced)
- 2.5 cups granulated sugar
- 0.85 cup all-purpose flour
- 0.3 cup tapioca
- 1 large egg
- 3 tablespoons unsalted butter (melted)
- 0.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced rhubarb, sugar, flour, and tapioca.
- Mix melted butter with vanilla and pour over the rhubarb mixture; add the egg and stir until well combined.
- Place the pie shell in a dish and fill it evenly with the rhubarb mixture.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and bake for an additional 35-40 minutes until bubbly and golden brown.
- Cool on a wire rack for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 50mg