Cherry Rhubarb Pie Food

RHUBARB CHERRY PIE

Steps:

• Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
• Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
• Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

RHUBARB CHERRY PIE

Steps:

• In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

CHERRY RHUBARB PIE

Steps:

• In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes., Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

CHERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees.
• Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
• Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
• Bake for 40-45 minutes or until bubbly and golden.

FRESH CHERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

CHERRY RHUBARB COBBLER

Steps:

• Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.

CHERRY RHUBARB COFFEE CAKE

Steps:

• in a saucepan, cook rhubarb and lemon juice over medium low heat for 5 minutes -- stirring often to prevent burining.
• combine sugar and cornstarch; add to rhubarb mixture.
• cook and stir 5 minutes more until thickened and bubbly.
• stir in pie filling.set aside to cool.
• to prepare cake:.
• combine flour, sugar, baking powder, baking soda and salt in large bowl -- cut in butter until mixture resembles fine crumbs.
• in a mixing bowl, beat buttermilk, eggs and vanilla.
• add to flour mixture, stir just until mixture is moistened.
• spread a little more than half of the batter into a greased 13x9 pan.
• spread cooled filling over batter.
• drop remaining batter by tspful onto filling.
• to topping, combine sugar and flour.cut in butter until mixture forms coarse crumbs.
• sprinkle over batter.
• bake at 350* for 40-45 minutes.

CHERRY-RHUBARB CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Mix rhubarb and cherry pie filling together in a bowl; spread into bottom of prepared baking dish.
• Stir brown sugar, flour, oats, butter, cinnamon, and nutmeg together in a bowl until crumbly; sprinkle over the rhubarb mixture.
• Bake in preheated oven until golden brown on top, about 30 minutes.

CHERRY RHUBARB CRISP

Steps:

• Preheat oven to 350*F Spray a 9 x 13 casserole dish with cooking spray and set aside. In a medium bowl add oats, flour, butter, brown sugar and salt. Using a fork or pasty blender, combine ingredients together until they resemble coarse crumbs. Set aside. In a new bowl combine rhubarb and cherry pie filling. Set aside. In a sauce pan add white sugar, water and cornstarch. Mix well. Cook cornstarch mixture over medium heat until it is clear and thickened. Remove from stove and add vanilla. Stir well. Pour thickened mixture over rhubarb and cherry mixture. Mix well. Scoop out rhubarb mixture into prepared casserole dish. Top with crumbled oatmeal mixture. Bake for 40 minutes or until bubbly and golden. Remove from oven and allow to cool for 10 minutes. Serve plain or with a scoop of vanilla ice cream or whipped cream!

RHUBARB CHERRY PIE

Steps:

• Combine rhubarb, cherries, sugar, and tapioca; let stand 15 minutes.
• Combine flour and salt in bowl; cut in shortening with pastry blender 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.
• 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.
• Brush top of pie with milk and sprinkle with sugar. Bake in 425F oven for 45 to 50 minutes until crust is golden.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

BIG RAY'S CHERRY RHUBARB COFFEE BARS

Steps:

• Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes.
• Mix 1 cup sugar and cornstarch together in a bowl; stir into rhubarb mixture. Cook and stir until rhubarb mixture is thickened and bubbling, about 5 minutes. Stir in pie filling; remove from heat and cool filling, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl; cut in 1 cup cubed butter until mixture resembles fine crumbs.
• Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened.
• Spread a little more than half of the batter into the prepared baking dish; top with cherry-rhubarb filling. Drop teaspoonfuls of remaining batter over filling.
• Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; cut in 1/2 cup cubed butter until mixture resembles coarse crumbs. Sprinkle mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

FRESH RHUBARB PIE

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.

CHERRY RHUBARB DESSERT

Steps:

• In a large bowl, combine the flour and salt; cut in butter until crumbly.
• Stir in the milk and egg yolk.
• Divide dough in half .
• on lightly floured surface roll out each portion into a 13x9 rectangle.
• place one rolled piece into a greaded13x9 baking dish.
• Sprinkle with conflakes.
• In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
• Top with remaining pastry.
• Cut slits into the top.
• In a small bowl lightly beat egg white;brush over pastry.
• Sprinkle with remaining sugar.
• Bake at 350 F for 50-55 minutes or until crust is golden brown.
• Cool on a wire rack.
• In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
• NOTE:.
• If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.