Mock Rhubarb Pie

Experience a delightful twist on a classic dessert with this Mock Rhubarb Pie, a clever recipe that swaps tart rhubarb for tender zucchini. Sweetened with sugar and brightened by a splash of lemon juice, the zucchini transforms into a surprisingly bold and tangy filling reminiscent of traditional rhubarb. Warm notes of cinnamon and nutmeg elevate the flavor, while a buttery, flaky double crust encases this unexpected treat. Quick to prepare and perfect for any occasion, this pie bakes to golden perfection in under an hour. Serve it with whipped cream or vanilla ice cream for a deliciously comforting dessert that will have everyone guessing its secret ingredient. Whether you're looking for a creative way to use up zucchini or seeking a unique spin on pie, this recipe is sure to impress!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 4 cups (peeled, diced) Zucchini
• 1.25 cups Sugar
• 0.25 cup Lemon juice
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 2 tablespoons All-purpose flour
• 2 tablespoons (cut into small pieces) Butter
• 2 9-inch (top and bottom) Unbaked pie crust

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the zucchini into small bite-sized pieces. You will need 4 cups of diced zucchini for this recipe.

Step 3

In a medium pot, combine the zucchini, sugar, lemon juice, ground cinnamon, and ground nutmeg. Stir well to coat the zucchini with the sugar and spices.

Step 4

Heat the mixture over medium heat, stirring occasionally, for about 10 minutes or until the zucchini softens slightly. Remove from heat.

Step 5

Sprinkle the all-purpose flour over the zucchini mixture and stir until combined. This will help thicken the filling.

Step 6

Prepare the bottom pie crust by placing it in a 9-inch pie dish. Carefully pour the zucchini mixture into the crust, spreading it out evenly.

Step 7

Dot the top of the filling with the small pieces of butter.

Step 8

Cover the pie with the top crust. Trim and crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.

Step 9

Place the pie on the middle rack of the preheated oven and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.

Step 10

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to set before slicing.

Step 11

Serve the mock rhubarb pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition Facts

Serving size	1988.8 grams (1988.8g)

Amount per serving	% Daily Value*
Calories	6308

Total Fat 338.70g	434%
Saturated Fat 91.40g	457%
Polyunsaturated Fat 1.20g
Cholesterol 66mg	22%
Sodium 10226mg	445%
Total Carbohydrate 799.60g	291%
Dietary Fiber 21.90g	78%
Total Sugars 307.10g
Protein 62.30g	125%

Vitamin D 5IU	23%
Calcium 249mg	19%
Iron 23mg	129%
Potassium 2132mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 3.8%

Carbs: 49.2%