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Rhubarb Pie


Glazed Strawberry-Rhubarb Pie

Ingredients:

1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1" pieces
2 T Butter or margarine
1 T Sugar
1 Pastry for 2-crust pie

Procedure:

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40 to 50 minutes or until rhubarb is tender and crust is browned.


Blueberry-Rhubarb Pie

Ingredients:

pastry for a two-crust pie
2 c blueberries
1 1/2 c rhubarb, chopped in 1/2" pieces
1 c sugar
3 T flour
pinch of cinnamon
3/4 t lemon zest 

Procedure:

Preheat oven to 400­F.

Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to hang over the edge of the pie pan. Put blueberries and rhubarb in a large bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest. Pour sugar mixture over fruit and stir gently with a rubber spatula until mixture is well distributed. Transfer to lined pie pan. Use remaining dough for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp the pastry for a decorative finish. Bake for, 15 minutes, then reduce heat to 350­F and bake for 20 to 30 minutes, or until crust is golden and juices are bubbling. Cool for several hours before cutting to serve.


Cherry Rhubarb Pie

Ingredients:

l lb. rhubarb, cut in l/2 inch slices (about 4 cups)
l lb. can (2 cups) pitted tart red cherries, drained
l l/2 cups sugar
l/4 cup quick-cooking tapioca
5 drops red food coloring (or fresh or frozen red cherries)
Butter
recipe pastry for double crust pie

Procedure:

Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5 minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter. (Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)

Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in hot oven (400 degrees F. 40 to 50 minutes.


Deep-Dish Rhubarb-Strawberry Pie

Ingredients:

3/4 c Sugar
1/3 c Flour, sifted
1 ts Ground cinnamon
1/2 ts Ground cloves
1 lb Fresh rhubarb
1 pt Strawberries
2 T Butter or margarine
FLAKY PASTRY II (or 1/2 package pie crust mix)
Milk or cream
Sugar

FLAKY PASTRY II:

1 1/2 c Flour, sifted
1 ts Salt
1/2 c Vegetable shortening
4 T Water, cold, approx

Procedure:

Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.

Mix sugar, flour, cinnamon, and cloves in a bowl.

Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again.

Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine.

Prepare pastry. Roll out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.

Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.


Strawberry Rhubarb Pie, Diabetic

Ingredients:

2 c Rhubarb; sliced
1/2 c Fruit spread, strawberry
1/2 c Juice, grape
1 c Rhubarb; sliced
2 tb Cornstarch
2 Pie crust
1 ts Cinnamon, ground
1/4 c Fruit spread, strawberry
1/4 ts Nutmeg, ground
1 Egg yolks
1/4 ts Salt
1 tb Cream, sour
1 pt Strawberries; sliced 

Procedure:

Rhubarb can be fresh or frozen. Use fresh strawberries. Stand 10 minutes.

Preheat oven to 450. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain.

Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb.

Roll out 1 pie crust to 11" circle and line 9" pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture and dot with fruit spread. Roll out remaining pastry to 10" circle. Cut into 1/2" strips. Form into lattice design over fruit. Combine egg yolk and sour cream until well-blended Brush over pastry. Bake 10 minutes.

Reduce oven to 350. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last 30 minutes of baking to prevent over-browning.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 1-3/4 diabetic fruit exchange.


Double Boiler Rhubarb Pie

Here's one that everyone seems to like.

Ingredients:

Filling:
3 cups rhubarb
1 1/2 cups sugar
4 heaping tablespoons flour
4 egg yolks
1 cup milk
dash of salt 
Meringue:
1/2 teaspoon cream of tatar
1/4 teaspoon salt
4 egg whites
1 cup sugar 

Procedure:

Filling:

Mix sugar, egg yolks and flour. Add milk, then rhubarb and salt. Cook 30 to 45 minutes or until thick in the top of a double boiler. Let cool. Pour into a prepared and cooked pie crust that has been cooled. Cover with meringue.

Meringue:

Combine cream of tartar, salt and egg whites in a bowl. Whip until soft peaks form. Gradually add sugar and whip until stiff peaks form. Lightly pile meringue onto pie and spread to edges. Bake at 325 degrees for 15 minutes or until lightly browned.


Dyson Rhubarb Pie

Ingredients:

1 1/2 cup rhubarb, cut fine
1 cup sugar
2 T. flour
Dash salt
1 egg, beaten
1/2 cup brown sugar
2 T. flour
2 T. butter
1 unbaked pie shell

Procedure:

Mix rhubarb, 1 cup sugar, 2 tablespoons flour, salt, and egg. Pour into pie shell. Top with brown sugar, 2 tablespoons flour, and butter. Bake at 425 degrees F. for 15 minutes, then at 350 degrees F. for 30 minutes longer.

Very very sweet, not a custard pie like most are.


Fourth Street Rose Rhubarb Pie

Ingredients:

2 Eggs
1/2 c Sugar
1/4 c Flour
2 c Frozen strawberries
1 ea Pie shell
2 c Frozen rhubarb

Stuessel topping:

1/2 c Sugar
1/4 c Shortening
1/4 c Butter
1 ea Pinch of salt
3 T Liquid honey
3/4 c Flour

Procedure:

Pre heat oven 425 degrees f. Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes.


Fresh Banana Rhubarb Pie

Ingredients:

1/2 pound Fresh rhubarb
3 Medium bananas
1 cup Sugar
1/4 cup Orange juice
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1 teaspoon Nutmeg
1 tablespoon Butter
1 9" unbaked double pie crust

Procedure:

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should yield 3 cups). Combine ingredients except butter and crust. Spread into pie crust. Dot with butter. Place crust on top. Bake at 450 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for an additional 20 minutes or until browned. From The Central Market Cookbook by Phyllis Good.


Gramp's Rhubarb Strawberry Pie

Ingredients:

9 inch pie crust
6 Tablespoons flour
2 Tablespoons corn starch
1 1/2 cups sugar
2 cups rhubarb
2 cups strawberries
2 Tablespoons butter

Procedure:

Mix all dry ingredients together and then mix with rhubarb and strawberries. Place in crust. Put little chunks of butter around on top. Sprinkle a little nutmeg over it. Put on top crust and make a few slits. Bake at 425 degrees for 15 minutes. Then bake at 325 degrees for 45 minutes or till done.


Impossible Rhubarb Streusel Pie

Ingredients:

Topping

2 tb Butter; firm
1/2 c Bisquick
1/4 c Brown sugar; packed
1/4 c Nuts; chopped

Filling

16 oz Frozen rhubarb, thawed drain
3/4 c Milk
2 Eggs
1 c Sugar
1/2 c Bisquick
2 tb Butter; softened
1 ts Ground cinnamon
1/4 ts Ground nutmeg

Procedure:

Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingredients. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired.

STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts.

HIGH ALT Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour.


New Fashioned Rhu-Berry Pie

Ingredients:

15 ounce pkg. refrigerated pie crust or homemade 2 crust
2 cups cut-up rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/8 teaspoon nutmeg
1 dash salt

Procedure:

Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie. Heat oven to 400Ff. In large bowl, combine all filling ingredients. Toss lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in top crust. Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.

Comments:

Per serving: 360 cals., 15 g. fat, 15 mg. chol. Wonderful flavor, like inventing a new fruit.


Orange-Rhubarb Pie With Apricots

Ingredients:

Pie filling:

1 3/4 cups sugar
1 2-inch piece vanilla bean, quartered
1/2 orange (unpeeled), cut into chunks
1 20-ounce bag frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
2 Buttermilk Pie Crust Dough disks

Sour Cream Topping:

1 cup sour cream
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon grated orange peel 

Procedure:

Position rack in lowest third of oven and preheat to 400­F. Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped. Add orange and process until orange is finely chopped. Transfer to bowl. Add rhubarb, cranberries, apricots and flour and toss.

Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second disk on lightly floured surface to 13-inch round. Cut round into 1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place strips atop pie, forming lattice. Pinch edges to seal strips to crust edge. Fold overhang under strip ends so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool. Serve pie warm or at room temperature with Sour Cream Topping.

Topping:

Combine sour cream, brown sugar and grated orange peel in small bowl. (Topping can be prepared 2 days ahead. Cover tightly and refrigerate.)

8 servings


Orange Strawberry Rhubarb Pie

Ingredients:

3 1/2 cups rhubarb
2 1/2 cups strawberries
1 tablespoon orange rind
1 teaspoon vanilla
1/2 cup flour
2 cups sugar
Pastry for a 10 inch pie

Procedure:

Mix ingredients in a large bowl, then pour into a 10 inch pie shell. Put on a lattice top and bake at 375 degrees for 1 hour and 15 minutes.

Comments:

Gannett News Service: " Bill Beausoleil's ( Putnam, Connecticut, USA) strawberry rhubarb pie.. with it's classical look and delectable hint of orange narrowly edged out some of the stiffest competition in the history" of a local Rhubarb Pie Contest in Norwich Connecticut.


Raspberry Rhubarb Blackberry Pie

Ingredients:

3 C chopped rhubarb
1 C fresh raspberries
1 C fresh blackberries
1 1/2 to 2 C sugar
1/2 C flour
pie crust for 9-inch pie 

Procedure:

Prepare bottom pie crust and place in 9-inch pie dish. Combine chopped rhubarb, sugar, and flour in large bowl, mix well. Very carefully mix in berries and turn into prepared pie crust. Place top crust over pie. Cut slits in top crust. Optionally, brush top of pi with melted butter and sprinkle with granulated sugar.

Cover edges of pie crust with aluminum foil to prevent burning during baking.

Bake at 425 F for about 1 hour, or until filling is hot and bubbling.


Rhubarb Raspberry Pie

Ingredients:

basic pie pastry for a 9-inch double-crust pie
1 cup sugar
3 tbs. cornstarch
1/4 tsp. salt
1.25 lb. rhubarb stalks, peeled and sliced into 1/2-inch pieces
 (about 4 cups)
2 cups raspberries
2 tbs. unsalted butter

Procedure:

Preheat an oven to 425F. Roll out the pastry for the bottom crush and use to line a 9-inch pie pan. Roll out the pastry for the top crust and set it aside. In a large bowl stir together the sugar, cornstarch, and salt. Add the rhubarb and raspberries and toss to mix well. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter. Cover with the top crust and trim and flute the edges. Cut a few vents in the top for the steam to escape.

Bake for 20 minutes, then reduce the heat to 350F and bake until the juices are bubbling and the crust is browned, 30-40 minutes longer.


Rhubarb and Apple Deep Dish Pie

Ingredients:

PASTRY:

1.5 cups all-purpose (unsifted) flour
1 tablesp sugar
1/2 cup butter or margarine
1 large egg (beaten)
1 tablesp cider vinegar

FILLING:

2 lbs Rhubarb stalks
4 large granny smith apples
1.25 cups sugar
1/4 cup corn starch
1 teasp ground cinnamon
2 tablesp buter or margarine
1 tablesp lenom juice
Red food coloring (optional)

Procedure:

pastry:

Mix flour and sugar. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Beat egg. Att water to egg until mixture is 1/3 cup. Stir in vinegar.

Add 4 tablespoons egg mixture to flour mixture. Mix lightly with a fork until pastry holds together. Refrigerate leftover egg mixture. Chill pastry 1 hour (minimum)

Heat oven to 400 F. On floured surface, roll pastry dough to a 16 by 14 inch oval. Loosen pastry and carefully fold into quarters. Place into a 10 by 8 by 2.5 inch oval deep dish baking dish. Unfold and press into pan. Trim pastry 1 inch beyond rim of dish. Brush pastry with some of the leftover egg mixture. Spoon in the filling with juices, mounding in the center. Bring pastry up over the mound of filling, forming gathers or pleats, leaving the center open. Brush pastry with egg mixture.

Place pie on a rimmed baking sheet to catch any drips. Bake pie 25 minutes (at 400 F). Then lower oven to 350 F. Cover top of pie with a piece of aluminum foil. Continue baking for 25 to 35 minutes or until juices bubble in the center. Cool on wire rack.

filling:

Trim and cut rhubarb into 1 inch length.s Peel, core and cur each apple into 12 wedges.

In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until well blended. Stir in apples, butter and lemon juice. Let stand 5 minutes or until sugar begins to dissolve. Cover and cook over medium-low heat until apples soften slightly and sauce thickens and bubbles. Stir occasionally. Remove from heat. Stir in rhubarb. If rhubarb is not very red add some red food coloring (optional). Coll to room temp. Add to pastry (above).


Rhubarb Cherry Pie

Ingredients:

4 cups rhubarb, diced
1 cup red tart cherries, pitted (or 1 (1 lb) can red tart pitted
cherries, drained)
1 cup sugar
1/2 cup quick-cooking tapioca
Few drops red food color
2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup shortening
6 Tbsp cold water
1 Tbsp butter or margarine

Procedure:

Combine rhubarb, cherries, sugar, tapioca and food color; let stand 15 minutes. Combine flour and salt in bowl; cut in shortening with pastry blender or two knives until mixture resembles cornmeal. Sprinkle water over mixture; stir ingredients quickly with fork until blended; gather into a ball; divide in half. Roll out one half to a 12-inch circle; fit into 9-inch pie plate. Trim even with edge of pan; moisten edge with cold water. Spoon filling into pastry; dot with butter or margarine. Roll out second half of pastry as the first; fold in half; cut designs or slashes in top to vent steam. Place over filling with fold at center; unfold. Trim upper crust 1/2 inch beyond edge of plate, fold edge of top crust under edge of bottom crust. Flute with fingers. For sparkling top, brush top of pie with milk; Sprinkle with sugar. Bake in hot oven (425 degrees) 45 to 50 minutes, or until crust is golden.


Rhubarb Coconut Pie

Ingredients:

Crust:

1 cup flour
1/2 cup butter or margarine
1 tsp. baking powder
1 egg
1 tsp. milk

Filling:

2 cups rhubarb, cut into 1 inch pieces
2 tbsp. water
1/3 cup sugar
1 tbsp. cornstarch
2 tbsp. cold water

Topping:

1 cup sugar
1/2 cup butter or margarine
1 tsp. vanilla
1 egg
2 cups grated coconut 

Procedure:

To make Filling:

Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp. water in a small saucepan. Cook over medium heat until rhubarb is saucy, stirring occasionally to prevent scorching. When rhubarb is cooked, mix together cornstarch and cold water. Add to rhubarb and cook until sauce clears and thickens. Set aside to cool. Heat oven to 350F. Grease an 8 inch square pan.

To make crust:

Sift together flour and baking powder in medium bowl.Cut in butter. Beat egg and milk together. Stir into flour mixture until well blended. Pat into bottom of greased pan. Pour cooled rhubarb sauce over crust.

Topping:

for the topping, cream together sugar and butter. Beat in vanilla and the egg. Stir int the grated coconut. Spread over the rhubarb sauce. Bake at 350F for 30 minutes. Cool to room temperature before cutting

Serves 16.


Rhubarb Cream-Cheese Pie

Ingredients:

13 in pastry
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups sugar
1 lb rhubarb, cut into 1 in pieces
8 oz cream cheese, softened
2 large eggs, at room temp
1 cup sour cream
1/4 cup toasted sliced almonds

Procedure:

Preheat oven to 425 F. Roll out pastry disk to line 9 in pie plate. Crimp edge; chill 15 mins.

In saucepan, mix cornstarch, salt and 1 c sugar. Add rhubarb; toss well to coat. Cook over medium heat, stirring constantly, 8 to 10 mins or until fully boiling and thickened. Pour into prepared pie shell; bake 10 mins.

In bowl, with mixer, beat cream cheese, eggs, and remaining sugar until blended; pour over rhubarb mixture. Reduce oven to 350 F. Bake pie 35 mins or until set. Cool; chill. Spread with sour cream. Garnish with almonds.


Cream Cheese Rhubarb Pie

Ingredients:

FILLING:

1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb, in 1/2" pieces
1 unbaked pie shell, nine inch

TOPPING:

8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds

Procedure:

In a saucepan, combine the cornstarch, sugar and salt. Add water and stir until well combined. Add rhubarb. Cook, stirring often until mixture boils and thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.

Note: A delicious, unusual rhubarb pie.


Rhubarb Cream Pie

Ingredients:

A bunch of rhubarb, diced (2-3 cups? Enough to fit in the pie!)
Honey to taste (less than a cup -- it turned out fairly tart)
1/4 cup water (I could have used less)
Orange zest (about 1/2 an orange)
1 envelope unflavored gelatin
1/2 cup or so whipping cream

Procedure:

First make a graham-cracker crust, and set it out to cool.

Heat rhubarb, honey, orange zest and water over stove until rhubarb gives off its water and gets soft. Taste often to judge honey amount. (You might want to make it a little on the sweet side, because the cream will dilute it somewhat.)

Meanwhile, whip the cream. Sprinkle gelatin over rhubarb mixture and stir until it is dissolved. Remove pot from stove and put base in a larger pot of ice water. Stir occasionally until you can feel the mixture just beginning to thicken. Immediately remove the pot from the ice water and fold in the whipped cream. Pour filling into prepared crust.

Refrigerate for an hour or so, and then devour.


Rhubarb Cream Pie

Ingredients:

1 1/2 cups Sugar
1/4 cup Enriched flour
3/4 teaspoon Nutmeg
3 Eggs, slightly beaten
4 cups Rhubarb in 1" slices (1 lb)
1 Pastry for 9" lattice crust
2 tablespoons Butter or margarine

Procedure:

Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool.


Lytle Rhubarb Cream Pie

Ingredients:

1-1/2 cups sugar
3 Tbls flour
? teas nutmeg
1 Tbls butter (softened)
2 eggs (beaten)
3 cups (1 lb.) rhubarb
1 pie dough recipe (upper and lower crust)

Procedure:

Prepare pie crust, divide in half, roll out dough and place ? in 9" pie pan. Cut rhubarb into ? inch pieces and put into pie pan. Beat eggs. Blend sugar, flour, nutmeg and butter. Add eggs, beat smooth, and pour over rhubarb. Top with remaining ? of the pie crust. Bake in hot over 450 degrees for 10 minutes, then at 350 degrees for 30 minutes. Cover edges of crust, until the last 10 minutes of baking.

This recipe has been in the Lytle family (Imperial, Nebraska) for over 50 years. The "secret" ingredient in this recipe is nutmeg. I have not found nutmeg in any other rhubarb recipe.


Rhubarb Custard Pie With Crumb Topping

Ingredients:

1 9" pie shell, unbaked
4 1/2 cup Rhubarb, 1/2" pieces
1 1/2 cup Sugar
1/4 cup Flour
Dash of salt
2 Eggs
1/2 teaspoon Vanilla
1/2 cup Flour
1/2 cup Sugar
1/4 cup Butter or margarine

Procedure:

Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator.


Rhubarb Custard Pie

Ingredients:

2 cups rhubarb, but into 1/2 inch pieces
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup whipping cream

Procedure:

Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked 10-inch pie shell. Pour whipping cream over the top. Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 50 minutes.


Rhubarb Custard Pie

Ingredients:

Fruit:

2 1/2 c. rhubarb, diced (3/8" or 1 cm)

Custard:

4 eggs (US large)
1 2/3 c. milk
3/4 c. sugar
1/2 tsp salt
1 tsp vanilla

Procedure:

Preheat oven to 450 F.

Prepare your favorite pie crust in sufficient quantity for a 9-inch, one crust pie.

Put the pastry in a 9" pie pan and bake for 10 minutes, then remove from the oven. (This helps assure a fully baked crust under all of the liquid.)

Reduce oven to 325 F.

While crust is baking, prepare fruit. Wash and dice rhubarb. (I think any really tart fruit will work here. I'm looking forward to making this pie with cranberries, gooseberries, and crabapples.)

Prepare custard: In a large bowl, beat eggs together, then add milk, sugar, salt and vanilla. Mix well.

Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats, but not little fruit that pieces of fruit will float apart.

Bake an hour (or more), until custard is set.

Serve cool. Refrigerate for storage (this *is milk and eggs, after all.)


Rhubarb Custard Pie

Ingredients:

1 1/2 cups sugar
1 T. butter
1/2 t. nutmeg
3 T. flour
2 eggs beaten
3 cups chopped rhubarb (about 1 lb.) 

Procedure:

Blend sugar and butter. Add nutmeg, and flour, then mix. Add eggs (beaten smooth) and mix. Finally add chopped rhubarb and mix.

Pour into unbaked pie shell. Bake at 450 for 10 minutes, then reduce heat to 350 for 50 to 60 minutes or until filling thickens.


Rhubarb Custard Pie

Ingredients:

3 eggs - beaten lightly
2 2/3 Tbs. milk
2 cups sugar (can reduce to 1 1/2 if you wish)
4 Tbs. flour
3/4 to 1 tsp. nutmeg
1 Tbs. butter
4 cups of cut up rhubarb (cubes)

Procedure:

Mix the eggs, milk, sugar, flour, and nutmeg until fluffy using an electric mixer. Stir in the rhubarb with a spoon. Pour into 10" or a deep-dish 9" pie shell. Cut up the butter lay pieces over the top of the pie. Bake at 400 degrees for 50 - 60 mins. Great warm with vanilla ice cream!

This is a pie that my mom started making in the 60's and 70's because we had SO much rhubarb in our yard that would always go to waste


Harriet's Rhubarb Custard Pie

Ingredients:

pastry for a two-crust pie
4 c rhubarb, cut into 1/2" pieces
2 eggs
2 T milk
1 1/4 sugar
3 T flour
1/2 t nutmeg

Preheat oven to 400­F. 

Procedure:

Line a nine-inch pie pan with dough. Trim dough so it overhangs the edge of the pan by about a half inch. Place the cut-up rhubarb in the unbaked pie shell. In a bowl beat the eggs lightly and add milk. In a separate bowl, mix together sugar, flour and nutmeg; add these ingredients to egg mixture and stir until blended. Pour this over the rhubarb in the pie shell.

Use remaining dough for a lattice top. Fold the overhanging bottom crust back over the ends of the strips and crimp dough for a decorative edge Bake for 15 minutes, then reduce heat to 350 deg F and bake for 20 to 30 minutes, or until crust is nicely browned and pie is bubbling. Cool pie for several hours before cutting.


Rhubarb Lemon Tofu Pie

Ingredients:

5 stalks rhubarb, washed, leaves discarded
1 granny smith apple, peeled, cored and cubed
dozen large strawberries
6 oz firm (reduced fat) tofu
juice of 1/2 lemon
1/4 c + 2 T sugar
2 T whole wheat flour
2 t sugar + 2 t whole wheat flour
(or optional pie crust and crust crumble) 

Procedure:

In a rice cooker, (or pot) add a little water and the rhubarb stalks, chopped. Cook covered for several minutes (be more observant if doing range top cooking, as heat source may be hotter, and add water as needed). When rhubarb is pretty well done, carefully remove the cover (have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process until well blended. Line an 8" pie tin with oil, (here you can add a pie shell if you prefer, instead of...) and sprinkle to coat with a sugar and whole wheat flour mixture, about 2 t each. Spread the tofu mixture into the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust to your preference. Pour into a fine (or cheesecloth lined) sieve, and drain off juices, do not squeeze dry. Save juices for some other use (perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon tofu. Refrigerate (or top with crust crumble and bake again until done). The texture of the fruit mixture does not jell, or thicken, when the smaller amount of sugar is used, but I like it the way it is. The lemon tofu is in sweet contrast to the more tart but still sweet rhubarb and fruit filling.


Montana Rhubarb-Orange Cream Pie

Ingredients:

9 baked pie shell
1 1/2 cups sugar
2 teaspoons cornstarch
3 cups fresh rhubarb, 1/2" pieces
1/2 cup cream (or 1/2 & 1/2 or milk)
1/4 cup orange juice
1/4 teaspoon red food coloring (optional)
3 egg yolks, slightly beaten
3 egg whites
1/4 teaspoon cream of tartar
3 teaspoons sugar
1/2 teaspoon vanilla 

Procedure:

Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in medium saucepan. Cook over medium heat, stirring frequently until rhubarb is tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg yolks, tirring constantly. Add to rest of hot rhubarb mixture; bring to boil. Cool slightly; pour filling into pie shell.

Make meringue by beating egg whites and cream of tartar until soft peaks form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread over filling, sealing edges.

Bake at 350­F for 12 minutes or until golden brown.


Rhubarb Orange Pie

Ingredients:

1 pie shell (unbaked)
1 tablespoon of apricot jam
4 cups rhubarb (cut in 1" pieces)
1 1/2 cups sugar
1/3 cup flour
2 tablespoons butter
2 tablespoons orange juice 

Procedure:

Preheat oven to 425­F.

Mix together rhubarb sugar and flour in bowl. Put pie shell in 9" pie plate. Spread apricot jam on bottom. Stir the rhubarb mixture that is in the bowl and then spoon into pie plate. Dot the top with butter. Drizzle with orange juice. Cover with top or lattice of pastry. Brush top with milk and sprinkle with sugar. Bake at 425­ for 10 minutes. Reduce heat to 350­ and bake for 30 - 40 minutes.


Rhubarb Pie

Ingredients:

4 c  chopped Rhubarb
1.33 c honey
7 T  flour
0.25 c angelica (can be omitted)
0.5 t salt

Procedure:

Combine all ingredients in a mixing bowl. Pour into a 9" prepared pastry crust. Dot with 1 tsp butter. Cover with pastry crust. Bake at 450 deg F for 10 minutes, lower temperature to 350 deg F and bake for another 50 minutes.


Rhubarb Pie

Ingredients:

4 Cups Young Rhubarb, Unpeeled & Diced
1 Tbls Butter
1 tsp Orange Rind, Grated
1/4 Cup  All Purpose Flour
2 9" Unbaked Pie Crusts
2 Cups Sugar

Procedure:

Preheat the oven to 450 degrees. Line the pie pan (9") with one pie crust shell. Mix all the ingredients for the filling together and pour into the pie crust. Top with the second pie crust shell. Cut several decorative vents or slashes in the upper crust. Seal the two crusts together around the edges. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake about 20 minutes longer.


Rhubarb Pie

Ingredients:

2 pounds rhubarb
1/4 cup lemon juice (Mark substitutes 1 teaspoon cinnamon)
1 cup sugar
1/2 cup Minute instant tapioca (Mark substitutes 1/4 cup flour)
1/2 cup water (Mark omits the water)
2 boxes Pillsbury crust
one 10-inch Pyrex pie plate
foil for bottom of oven

Procedure:

I use two boxes of crust for a 10-inch pie plate. Never use smaller pie plates than 10 inches. A large pie plate affords long slices, which look so much more formidable and appetizing. Plus, you can always bring the extra slices to work if you panic when faced with eating the leftovers and subsequent extra time on the StairMaster.

One box of two small crusts really isn't enough to make a nice, thick crust that won't leak, nor does it allow you to have a substantial edge that won't burn. Also, when shopping for rhubarb, look for thick, juicy, red stalks. Beware of stalks that are bruised, cut, or dried-out at the ends.

Begin by slicing the rhubarb into inch-long pieces. Then, slice the rhubarb down the middle, along the grain of the stalk. This allows the rhubarb to release its flavor and absorb the sugar. Combine the rhubarb, lemon juice, sugar, and tapioca. Stir to coat the rhubarb, then allow it to marinate while you prepare the crust.

Turn on your oven to 400 degrees, to allow it time to preheat while you roll the crust and put the pie together. You want the oven to be fully preheated, otherwise the crust won't be as flaky. Also, cover the bottom of your oven with foil, to keep it clean in case the filling boils over.

Open a box of crusts, remove all the plastic, and place both crusts atop each other on a clean, floured board. Roll the crust to be 3 inches larger than your pie plate.

Place the bottom crust into the pie plate and pour-in the filling. Roll-out the top crust to the same size as the bottom crust. Brush the overhang of the bottom crust with a little water, then cover the pie with the top crust, pressing lightly to seal the edges.

Fold the crust over once, towards the center of the pie, then fold it once more. This thick edge doesn't need to be covered with foil to avoid burning. Use your thumb on one hand and thumb and index finger of the other hand to fully seal the crust and build-up a nice, pretty edge to the crust.

Cut several holes in the top of the crust. Don't be afraid to cut too many, as this will help release steam when the filling begins to boil. If you don't cut enough holes, pressure will build inside the crust and break open the edges, causing leaks and spills.

Just before you place the pie in the oven, pour in the half-cup of water. This makes for a juicy, wonderful filling. The tapioca will absorb the water and rhubarb juice to make a nice, gelatinous filling that contrasts with the texture of the rhubarb.

Bake the pie for 20 minutes, then lower the heat to 350 degrees. Continue to bake the pie for another 40 minutes, checking towards the end to see if the filling has begun to bubble in the center. Once the center begins to bubble and thicken, remove the pie from the oven.

Allow the pie to cool almost completely before serving. This lets the filling completely thicken and set, so it won't run all over the place when you slice and serve the pie. This pie is best served warm with scoop of vanilla ice cream, or cold with a glass of milk.


Rhubarb Pie

Ingredients:

6-7 stalks [1 3/4 pounds] fresh rhubarb,
       peeled and cut into 1/2 inch thick slices [about 5 cups]
1/2 teaspoon fresh squeezed lemon juice
1 teaspoon grated lemon rind
1 1/2 cups sugar
1/3 cup flour
Pinch salt
1 [15 ounce] box refrigerated pie crust
2 tablespoons butter, cut into pieces
1 egg yolk
1 teaspoon cold water

Procedure:

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

Yield: 6 - 8 servings


Strawberry Rhubarb Pie or Tart

Ingredients:

2 pints strawberries
1 refrigerated ready-to-roll Pie Shell (half a 15 oz. pkg)
1 pound Rhubarb, cut in pieces (or 1 bag pre-cut frozen, thawed and drained
1 cup sugar
1/3 cup all-purpose flour
1/3 cup strawberry jelly

Procedure:

Preheat Oven 450F for Pie Shell 350F for Pie.

Fit Pie shell into 9" pie plate, or tart pan with removable bottom. Line with foil and fill with dry beans or pie weights.

Bake 450F for 7 minutes. Remove weights and foil. Decrease oven temp. to 350F

Hull and halve strawberries, separating into 2 bowls. Mix together 1 bowl(1 pint) berries, rhubarb, sugar and flour. Scrape into shell. Place on baking sheet. Bake 350F for 1 hr 15 minutes or until center of pie is bubbly. Transfer to rack to cool. When cool, arraange remaining strawberry halves over top of pie. Melt Jelly, and gently brush over top of pie to glaze. Refrigerate for 4 hours.


Rhubarb and Pineapple Pie

Ingredients:

2 cups rhubarb
1 cup crushed pineapple
pastry for double crust
1 cup sugar
2 tablespoons flour
1/8 teapoon salt
2 eggs beaten

Procedure:

Set oven to 425Deg F. Peel rhubarb and cut into one half inch pieces before measuring. Line a pie plat with plain pastry. Mix Rhubarb with sugar and flour, salt and eggs. Spoon or pour 1/2 the mixture into bottom shell.spread half the pineapple over the rhubarb. repeat these two layers. Cover with top crust. Press edges together and trim. prick top to let steam escape. If a glazed surface is desired, brush top of pie with milk, cream or melted butter. or slightly beaten egg white. Bake in quick oven (425deg F) 10 minutes, Reduce heat and continue baking in moderate oven (325 deg F.) 30 Minutes.


Rhubarb Sour Cream Pie

Ingredients:

3 Tbs Flour
1 1/4 Cups Sugar(see below)
3/4 tsp salt
1 Cup Sour Cream
1 Egg (beaten)
1 tsp Vanilla
1/2 tsp Lemon Extract
3 Cups Rhubarb (cut in 1/2" cubes)

CRUMB TOPPING

1/3 cup sugar (I use 1/4 cup)
1/3 cup flour (I use 1/2 cup)
1/2 tsp salt
1/4 cup butter (softened)
1 Tbs cinnamon (I use more)

Procedure:

Preheat oven to 400F.

Mix everything but the rhubarb together, and then add the rhubarb at the end. Add filling to a 9" pie crust.

Bake at 400 for 15 minutes. Reduce heat to 350 and bake for another 25 minutes. Remove the pie, and sprinkle the crumb topping on top (see below for crumb topping recipe). Bakeat 350 for another 15 minutes or until the topping is brown.

Modifications to the pie to suite taste. I find that the pie tastes plenty sweet enough with 1/2 cup of sugar, and I use "fat-free sour cream substitute" instead of real sour cream. Also, I like to use a bigger pie crust, and then make up the difference by adding as much rhubarb as will fit into the crust.

For the topping, simply mix the ingredients together until crumbly.


Spiced Rhubarb-Strawberry Pie

Ingredients:

3 c Rhubarb, cut up 1/8 ts Salt
1 pt Strawberries, halved 1/4 ts Pumpkin pie spice, or ground
3/4 c Sugar -mace
4 tb Flour 2 tb Butter or margarine

Pastry for 2-crust pie

Procedure:

Combine rhubarb, cut in 3/4-inch pieces, and strawberries in a bowl. Sprinkle on sugar, flour, salt, and pumpkin pie spice; mix gently Turn into pastry lined 9-inch pie pan. Dot with butter. Adjuct lattice top, flute edges. Bake in hot oven (425 F) 40 minutes, or until crust is browned and juices bubble. Cool on rack.


Strawberry-Rhubarb Custard Pie

Ingredients:

Pastry for double-crust 9" pie
3 large eggs, beaten
1/4 cup milk
1 3/4 cups sugar
1/3 cup all purpose flour
3 cups sliced rhubarb
1 cup halved fresh strawberries
1 tbs butter or margarine 

Procedure:

Roll half of pastry to form a 1/8" thickness on lightly floured surface. Place in a 9" pie plate; set aside. Combine eggs and milk in a large bowl; stir well. Add sugar and flour; stir well. Gently fold in rhubarb and strawberries. Pour filling mixture into pie shell. Dot with butter. Roll remaining pastry to 1/8" thickness, transfer to top of pie. Trim off excess pastry along edges. Fold edges under and crimp. Cut slits in top of pie to let steam escape. Bake at 400 degrees for 1 hour. (Cover the edges of pastry with foil to prevent excessive browning after 30 minutes). Cool on wire rack.


Strawberry Rhubarb Crunch Pie

Pastry for single 9" pie 1 1/3 c sugar 1 1/3 c flour 2 c fresh strawberries, sliced 2 c fresh rhubarb, cut into 1/2" pieces 1/2 tsp grated orange peel 2 TBSP butter

Heat oven to 425. Prepare pastry. Stir together sugar, flour and orange peel. Combine rhubarb and strawberries in a large bowl. Mix the fruit with the sugar mixture. Turn fruit into pastry pie pan; dot with the 2 TBSP butter.

Crumb topping:

1 c all purpose flour 1/3 c sugar 1/2 tsp cinnamon 1 tsp water 1/4 tsp salt 1/2 c butter 1 TBSP confectioner's sugar

In a medium size bowl, make crumb topping. Combine flour, sugar, cinnamon and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs. Pat crumb topping all over pie. Cover edge with 2 - 3" of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40 - 50 minutes or until crumb topping begins to brown. Remove from oven and cool. Before serving, combine confectioner's sugar and water to make a glaze. Drizzle over pie. Makes 8 servings.

Ingredients:

4 TBSP butter, room temperature
1 1/4 c sugar
2 eggs, separated, room temperature
1 tsp vanilla extract
1 1/2 c plus 2 TBSP all purpose flour
2 tsp baking powder
1/2 c buttermilk
2 c peeled, sliced fresh fruit*
1 c chopped walnuts
4 TBSP melted unsalted butter
1 1/2 tsp cinnamon

Procedure:

  • Preheat oven to 375. Grease and flour a 9" cake pan.
  • Cream butter and 3/4 c sugar in a large bowl until light and fluffy. Add egg yolks and beat well. Add vanilla and beat until blended.
  • Sift 1 1/2 c flour and the baking powder together. Add the flour mixture alternately with the buttermilk to the butter mixture, beating well after each addition and beginning and ending with the flour mixture.
  • Sprinkle 2 TBSP flour over the fruit in a separate bowl and toss to coat.
  • Beat the egg whites until stiff, and fold into the batter. Pour the batter into the prepared pan and arrange the fruit over the top.
  • Combine the remaining 1/2 c sugar, the walnuts, melted butter and the cinnamon in a small bowl. Pat the mixture gently over the fruit.
  • Bake until a tester comes out clean in center of cake - 35 to 45 minutes. Cool in pan on rack and serve slightly warm.

You can use ANY fruit or mixture of. I just made strawberry rhubarb. Blueberry is excellent!


Strawberry Jell-O Rhubarb Pie

Ingredients:

1 baked pie shell
4 C. diced rhubarb
1 3/4 C. sugar
1 pkg. (3 oz.) strawberry Jell-O

Procedure:

Mix rhubarb with 3/4 C. sugar; let stand overnight. The next day, add remaining sugar to rhubarb. Pour mixture into a saucepan and heat to boiling. Simmer 5 minutes, then stir in Jell-O. Let cool until syrupy. Pour into pie shell and chill until set.


Strawberry Rhubarb Lattice Pie

Ingredients:

Crust:

3 3/4 cups all-purpose flour
1 1/2 tsp salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 Tb (about) cold water

Filling:

1 1/4 pounds sliced fresh rhubarb or frozen, thawed, drained, patted dry
4 cups thickly sliced hulled strawberries (about 1 lb.)
2 cups sugar
1/3 cup cornstarch

3 Tb butter, cut into pieces

Procedure:

Combine flour and salt in large bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Stir in enough water to bind dough. Divide dough in half. Flatten each piece into a disk. Wrap in plastic; refrigerate 30 minutes.

Preheat oven to 400F. Roll out 1 dough piece on floured surface to 1/4 inch thickness. Line 10 inch pie dish with dough. Trim excess and crimp edges. Line dough with foil and fill with pie weights or dried beans. Bake 10 minutes. Remove foil and wei hts. Bake crust until golden brown, about 15 minutes. Cool. Maintain oven temperature.

Filling

Combine rhubarb and strawberries in large bowl. Mix in sugar and cornstarch.

Roll out remaining dough piece on lightly floured surface to 1/4 inch thickness. Cut into twelve 1/2-inch-wide strips. Spoon filling into crust. Dot filling with butter. Place dough strips atop filling, forming lattice design. Gently pinch ends of st ip to crust. Bake until dough strips are golden brown and filling bubbles, about 55 minutes. Let cool completely before serving.


Strawberry-Rhubarb Mousse Pie

Ingredients:

1 pound rhubarb, cut into 1-inch chunks (3 1/2 cups)
1 cup sugar
2 envelopes unflavored gelatin
1 pint strawberries, hulled
1 tablespoon lemon juice
2 cups shortbread cookie crumbs (about 36 1
1/2-inch-square cookies)
6 tablespoons margarine or butter (3/4 stick), melted
1/2 pint heavy or whipping cream
mint sprigs and strawberries for garnish 

Procedure:

In 2-quart saucepan, heat rhubarb, sugar, and 1/4 cup water to boiling over high heat, stirring constantly. Reduce heat to medium-low and continue cooking until rhubarb is very tender, about 10 minutes. In food processor, with knife blade attached, blend rhubarb until smooth; return rhubarb to saucepan.

Sprinkle gelatin over 1/2 cup cold water; let stand 2 minutes to soften.

In bowl, with potato masher or fork, mash strawberries. Stir softened gelatin, mashed strawberries, and lemon juice into rhubarb; cook 3 minutes.

Pour rhubarb mixture into bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 2 1/2 hours. (Or, for quicker setting,place bowl with rhubarb mixture in a larger bowl of ice water and stir every 10 minutes until mixture mounds, about 1 hour.)

Meanwhile, preheat oven to 350 degrees F. In deep-dish 9-inch pie plate, with hand, mix cookie crumbs with margarine or butter. Press mixture onto bottom and up side of pie plate. Bake 15 minutes or until golden; cool on wire rack.

When rhubarb mixture is ready, beat cream until stiff peaks form. With spatula, fold whipped cream into rhubarb mixture until blended. Spoon mixture into pie shell. Refrigerate 3 hours or overnight until pie is well chilled and set. Garnish with mint and strawberries to serve.

Each serving: About 370 calories, 4 g protein, 42 g carbohydrate, 22 g total fat (8 g saturated), 39 mg cholesterol, 215 mg sodium.

Serves: 10 Work Time: 20 minutes Total Time: 3 1/4 hours, plus 3 hours chilling time


Strawberry Rhubarb Pie

Ingredients:

1 1/2 c. sugar
1/4 c. flour
1/4 tsp. salt
3 c. fresh rhubarb - remove outer stalk
3 c. fresh strawberries cleaned and slice in half
1 plain pie crust - bottom and top crust

Procedure:

Sift together all dry ingredients. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add Rhubarb and Strawberries and heap onto pie shell. Create a slight mound in center. Sprinkle remaining mixture over Rhubarb and Strawberries. Dot with butter; cover with top crust. Arrange pastry in a lattice pattern or make decorative cuts to vent.

Bake at 425 F. 10 minutes ; reduce to 350 F. and bake 40 to 50 minutes. Cool before cutting.


Strawberry Rhubarb Pie

Ingredients:

1 1/2 pt Fresh strawberries; halved
2 c Sliced fresh rhubarb (2 to 3 medium stalks)
1 1/2 c Sugar
6 T Quick-cooking tapioca
Unbaked pastry for double-crust 9-inch pie
Milk as needed
Sugar as needed
Flour as needed

Procedure:

Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca; let stand while making pastry. Divide pastry in half. On lightly floured surface roll out one portion 1 1/2 inches larger than inverted 9-inch pie plate. Fit into plate and trim crust even with edge. Fill with fruit mixture. Roll out remaining pastry; lift onto pie. Trim crust 1/2 inch beyond edge of pie plate.

Fold top crust under bottom crust; seal together to make a standing rim and flute edge. Cut vents in top crust. Brush with milk and sprinkle with sugar. Bake in 400 F. oven 60 to 70 minutes, or until filling bubbles in the center. After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning. If pie begins to boil over, place foil beneath pie plate. Cool thoroughly before cutting. Makes one 9-inch pie.


Strawberry Rhubarb Pie

Ingredients:

Pie crust

2 1/4 cups flour
3/4 cup shortening
5 Tbsp cold water or milk (milk preferred)

Pie filling

1 cup sugar
6 Tbsp tapioca (tapioca starch preferred, but quick-cooking tapioca is ok too)
1 lb rhubarb, cut into 1/2-inch pieces
4-6 cups strawberries 

Procedure:

Cut the strawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes.

Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchen-aid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 10-inch pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.)

Pour the strawberries and rhubarb mixture into the pie crust.

Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape.

Bake 45 to 50 minutes at or until syrup boils with heavy bubbles that do not burst.

Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 3/4 cup sugar if you like it less sweet.

I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven.


Rhubarb Strawberry Pie

Ingredients:

3 Cups Rhubarb, Sliced Into 1/4" Pieces
1/3 Cup Orange Juice
1 1/2 Tbls Orange Marmalade
3 Cups Strawberries, Sliced
1/4 tsp Orange Peel, Grated
3/4 Cup Granulated Sugar
1 9" Ready Made Pie Crust
1 1/2 Tbls Instant Tapioca

Procedure:

Preheat the oven to 400 degrees. Combine the first 7 ingredients in a large bowl. Let stand for 15 minutes to allow the tapioca to soften. Place the pastry crust in a 9" Deep Dish Pie Pan. Add the filling. Top with a crumb or lattice topping. Bake for 20 minutes. Reduce the oven temperature to 375 degrees. Bake until the filling is bubbly and rhubarb is tender (about 30 minutes). Cool on a rack.


Strawberry Rhubarb Pie

Ingredients:

4 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1/4 tsp cinnamon
Pastry for 9" double-crust pie
1 egg, beaten

Procedure:

In bowl combine first 6 ingredients. Om lightly floured surface roll out 1/2 of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. With a pastry wheel or a knife, cut into 1" wide strips. Gentley weave strips ver pie to form lattice. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425F for 15 min. Reduce heat to 375F and bake 50-60 min, or until rhubarb is tender, filling thickened, and crust golden. Makes 8 servings; per serving: 365 calories, g protein, 14 g fat, 59 g carb.


Zucchini-Rhubarb Pie

Ingredients:

  2 eggs, lightly beaten
  1 1/2 c. sugar, plus extra for topping
  1/4 c. flour
  1 teaspoon grated orange peel
  1/4 teaspoon cinnamon
  1/4 teaspoon salt
  3 c. zucchini, peeled and chopped
  3 c. sliced rhubarb
  1 2-crust 9-inch pie shell 

Procedure:

Preheat over to 400­F. Combine eggs and sugar, beating well. Stir in flour and seasonings. Add zucchini and rhubarb, mix well. Pour into pie shell, cover with top crust. Sprinkle with sugar. Bake 15 minutes at 400­F. Reduce to 350­F and bake 30 to 40 minutes or until done. Cool before serving.



Page | by Dr. Radut