Rhubarb Recipes
Strawberry Rhubarb Pie Recipes | Apple Rhubarb Pie | Traditional Rhubarb Pie | Rhubarb Cream Pie | Pie Crust Recipes
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Traditional Rhubarb Pie - 3 cups Rhubarb1 unbaked 9 inch pie shell3 cups chopped rhubarb (fresh or frozen) 1 2/3 cups sugar 3 tbsp. flour 3 eggs dash of salt Toppings: 1/2 cups flour Traditional Rhubarb Pie1 unbaked 9 inch pie shell3 cups chopped rhubarb (fresh or frozen) 1 cup brown sugar 3 tbsp. butter 3 tbsp flour 3 eggs, separated 3 tsp. sugar Pour boiling water over rhubarb; let stand for 5 minutes, drain. Combine brown sugar, butter and flour until crumbly. Add egg yolks; mix well. Mix with rhubarb and pour mixture into pie shell. Bake in a preheated 425 F oven for 10 minutes. Reduce heat to 350F and continue baking for an additional 30 minutes.
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Rhubarb Pie Index
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Traditional Rhubarb Pie - 4 cups Rhubarb1 unbaked 9 inch pie shell4 cups rhubarb 3 eggs, separated 1 - 1/2 cup brown sugar 1/3 cup all-purpose flour 1/4 cup melted butter 1 pinch cream of tartar 1/3 cup brown sugar Preheat oven to 425F. Line pie plate with crust into a glass pie plate. If using purchased crust also put it into a glass pie plate. This makes a crisper crust and it is easier to handle the finished pie. Separate eggs, placing whites in clean medium-size mixing bowl. Set aside while continuing with recipes. In a large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb. When mixed, turn into pie shell. Smooth top. Bake, uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 and continue baking until filling is bubbling and golden-topped from 45 - 60 minutes. Remove to a cooling rack. Using an electric mixer, beat egg whites and cream of tartar until soft moist peeks form when beaters are lifted, about 1 minute. While continuing to beat, gradually crumble in 1/3 cup brown sugar. Beat until stiff shiny peaks form when beaters are lifted, about 1 to 2 minutes. Immediately turn mixture onto warm pie filling. Using the back of a large spoon, gently spread meringue so it covers filling and a portion of the pastry to form a seal. Do not press down. Put back in oven at 350 and remove when meringue is golden brown. Serve when cool. |
Did you know? In the late 1800's, rhubarb was brought to Alaska by the Russians and used as an effective counter-agent for scurvy. |
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Spring Rhubarb Pie1 11-inch pie crust 1 1/2 pounds rhubarb, cut in 3/4 inch pieces Topping: 1/2 cup sugar 1/3 cup flour 1/4 cup butter or margarine Fit pastry into a 9 inch pie plate, flute edges. Place rhubarb in a bowl and toss with sugar, flour, nutmeg and egg. Put into pastry. Blend last 3 ingredients together to form a crumbly topping. Spread over pie evenly. Bake in 425 F oven for 20 minutes, then reduce heat to 350F and continue baking 20 minutes or until rhubarb can be pierced with a fork. |
Rhubarb Pie Index |
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Diabetic Rhubarb Pie9 inch unbaked pie shell1 quart 1 inch pieces of rhubarb 4 tablespoons flour 1/2 cup sugar replacement 2 eggs Mix rhubarb, flour, sugar replacement, and eggs. Pour into unbaked pie shell. Bake at 350F for 40 to 50 minutes, or until set. |
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Fresh Rhubarb Pie - 2, 8 Inch Pie Crusts2 unbaked 8 inch pie shells1 to 1 1/4 cup sugar 1/4 cup all purpose flour 1/4 teaspoon grated orange peel 3 cups 1/2 inch cut rhubarb 1 tablespoon margarine or butter Preheat oven to 425F. Prepare pastry. Mix sugar, flour and orange peel. Turn half of the rhubarb into pastry lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with margarine. Cover with top crust that has slits cut in ito seal and flute edges of pastry. Sprinkle with sugar if desired. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes. (To save you from cleaning your oven place a cookie tray underneath the pie to catch any over flow.) *Frozen Rhubarb Pie - decrease sugar to 2/3 cups and substitute 8 cups of frozen rhubarb, partially thawed, for the fresh rhubarb. Rhubarb-Blueberry: Substitute fresh or frozen blueberries, thawed, for half of the rhubarb and use the lesser amount of sugar. Rhubarb-Strawberry: Substitute sliced strawberries for half of the rhubarb and use the lesser amount of sugar. |
Rhubarb Pie Index
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Traditional Rhubarb Pie - 5 cups Rhubarb5 cups sliced rhubarb cut into 3/4 inch pieces1 1/4 cups sugar 5 tablespoons flour 1/4 teaspoon cinnamon 1 1/2 tablespoons butter Preheat oven to 400F. Toss the rhubarb pieces with sugar, flour and cinnamon. Arrange the rhubarb in the bottom crust. Dot with the butter pieces. Roll out the top crust. Using your fingers, dab the rim of the bottom crust with ice water. Arrange the second crust on top. Trim the edges, then crimp the edges together to seal. With a sharp knife, cut several vents in the top crust. Bake for 15 minutes at 400F. Reduce heat to 350F and bake 35 minutes more. Let cool before slicing. |
Rhubarb Pie Index |
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