Description
Rhubarb Pie with Strawberry Jello is a sweet-tart spring dessert featuring fresh rhubarb, strawberry Jello mix, and a golden crumble topping. Easy to make and perfect for family gatherings.
Ingredients
Scale
- 1 unbaked pie shell: provides a buttery base for the filling
- 3 cups diced rhubarb: tart and juicy, main flavor of the pie
- 3 ounces dry strawberry Jello mix: sweetens and thickens the filling
- 1 cup all-purpose flour: creates the crumble topping and binds it
- 1 cup sugar: balances the tartness of rhubarb
- 1/2 teaspoon ground cinnamon: adds warmth and subtle spice
- 1/4 cup melted margarine: binds the crumble and gives golden color
Instructions
- Preheat the oven to 350°F (175°C).
- Dice rhubarb stalks and place 3 cups into the unbaked pie shell.
- Sprinkle 3 ounces of dry strawberry Jello mix evenly over the rhubarb.
- In a bowl, mix 1 cup flour, 1 cup sugar, and 1/2 teaspoon ground cinnamon. Add 1/4 cup melted margarine and stir to form a crumble.
- Sprinkle the crumble mixture evenly over the rhubarb and Jello mixture.
- Bake for 50 minutes until the topping is golden and the filling is bubbling.
- Allow the pie to cool completely before slicing to set the filling.
- Serve with whipped cream or vanilla ice cream if desired.
Notes
- Do not cut the pie until it is fully cooled to prevent runny filling.
- Use crushed cornflakes or breadcrumbs on the bottom crust to prevent sogginess.
- Butter can replace margarine in the crumble for a richer flavor.
- Frozen rhubarb can be used, but drain excess liquid before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 352 kcal
- Sugar: 35 g
- Sodium: 206 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg