FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
MOM'S RHUBARB PIE
I grew up on this. I could eat a whole pie at a sitting. It is my absolute favorite food, bar none. When I taste it, I'm back in my mother's kitchen again. Don't add strawberries to this, and don't add extra sugar. This is the real deal.
Provided by Leanna Loomer
Categories Fruit Desserts
Time 1h
Number Of Ingredients 8
Steps:
- 1. Beat the egg, pour it and the vanilla over the rhubarb, and mix them together.
- 2. Pour all the sugar at once onto the mixture and combine until the sugar is taken up and the rhubarb is covered.
- 3. Sprinkle salt and flour on the mixture and mix again.
- 4. Dump the whole mixture into the pie shell and spread it flat.
- 5. Drop small pats of margarine onto the surface of the fruit mixture.
- 6. Bake in a 350-degree F oven for between 30 and 45 minutes, until filling firms up.
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S RHUBARB PIE
Now I'm only including this one because there are a lot of rhubarb fans out there. I am not one of them. My mother made this often when I was a child. I got sick from eating raw rhubarb once and have never been able to eat it since. So, I hope you rhubarb lovers enjoy this! Photo by:...
Provided by Ellen Bales
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Crimp edges and with a sharp knife, make slits in top of crust.
- 2. Place pie on lowest rack in oven. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees, and continue baking for 40 to 45 minutes.
- 3. Serve warm or cold. Serve with or without vanilla ice cream!
RHUBARB PIE
The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!
Provided by Lauren Allen
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Add bottom crust to pie plate.
- In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
- Cut butter into small pieces and dot over the top of the rhubarb filling.
- Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
MY MOM'S RHUBARB CUSTARD PIE
This is the ONLY pie my Mom makes. The pages of this recipe are yellowed and torn and a little stained! This is a tried and true recipe that I look forward to making every spring! This the best Rhubarb Custard Pie you will ever have!
Provided by kittycatmom
Categories Pie
Time 1h20m
Yield 1 pie, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Crust:.
- In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
- Filling:.
- Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
- Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
- Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
- Meringue:.
- While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
- Cover pie with meringue and follow baking instructions above.
- Pie can be served warm or cold. All leftovers must be refrigerated.
GRANNY'S RHUBARB PIE
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,
Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
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