Rhubarb Recipe - Rhubarb Pie

Rhubarb Pie

2 pounds rhubarb, cut into 1/2 inch pieces

1 1/4 cups white sugar

1/3 cup all-purpose flour

1/8 teaspoon ground nutmeg

2 tablespoons butter

3 drops red food coloring (optional)

1 recipe pastry for a 9 inch double crust pie

Preheat oven to 425 degrees F (220 degrees C).

Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly.

Add red food coloring, if using, and mix well.

Place mixture into unbaked 9 inch pie shell and dot with butter.

Cover with top pastry and cut design in top crust for steam to

escape. Bake for 30 minutes or until crust is golden brown and fruit

is bubbly. Let cool and serve.

Sour Cream Rhubarb Crumb Pie

Pastry for a single crust 10 inch pie

4 cups cubed rhubarb

1 1/2 cups white sugar

1/3 cup flour

1 cup sour cream

Topping:

1/2 cup flour

1/2 cup packed brown sugar

1/4 cup soft butter

Roll out the pie crust and line a 10 inch or 9 inch deep

dish pie plate. Trim even with the edge of the pie plate.

Arrange rhubarb in the pie shell. Mix together the sugar,

flour and sour cream. Pour mixture over the rhubarb.

Topping:

In a small bowl combine the flour and brown sugar. Stir

in the butter until crumbly. Sprinkle over the rhubarb.

Bake at 450 degrees F. for 15 minutes. Reduce heat to

350 and continue to bake for another 30 minutes.

Crustless Rhubarb Pie - Gluten Free Recipe

3 1/2 cups rhubarb, diced

1 1/2 cups sugar

2 tablespoons tapioca

3 eggs

1/2 cup evaporated milk

1 teaspoon gluten-free vanilla extract (not grain-based)

Combine rhubarb, sugar and tapioca. Set aside.

Combine eggs, milk and vanilla. Beat together. Pour egg

mixture over rhubarb mixture.

Blend well. Pour into a 9-inch pie pan (glass pie pan

preferred) that has been lightly buttered with unsalted

butter. Bake at 425 degrees for 20 minutes. Reduce heat

to 350 degrees and bake 25 more minutes. (If edge of

the pie starts to brown, cover edges with foil).

Top with homemade whipping cream and/or sliced

strawberries or leave plain. Yield: 8 servings.

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