DOUBLE-CRUST RHUBARB PIE
Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 392 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 233mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB CRUNCH PIE
I found this recipe in a Pillsbury 'Potluck' cookbook. DH loves rhubarb and I'm making this pie for his B'day. **UPDATE** After talking to my Mom and MIL ...instead of 3/4 cup sugar I used 1 cup...worked perfectly!
Provided by katie in the UP
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
- Place pie crust in a 9 inch glass pie plate.
- In a small bowl, mix flour and 1/2 cup sugar.
- Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
- Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
- Cover curst edge with strips of foil to prevent excessive browning.
- Place foil or cookie sheet on oven rack in lowest position to catch any spills.
- Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
- Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
- Cool 3 hours before serving.
Nutrition Facts : Calories 364.9, Fat 14.4, SaturatedFat 7.3, Cholesterol 22.9, Sodium 201.7, Carbohydrate 58, Fiber 2.3, Sugar 37.3, Protein 2.9
RHUBARB PIE - SINGLE CRUST
Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.
Provided by Su
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
- Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g
RHUBARB CRUMBLE PIE
This easy, old fashioned family recipe goes back more than 5 generations - from Kate Kelly of Kanata, Ontario! Make your own pastry base or buy a ready made shell to save time. You can aso make this with a full pastry or lattice top. Try adding a tsp of orange zest to the filling - its delicious!
Provided by CountryLady
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
- Set aside.
- PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
- Add rhubarb& toss to coat.
- Scrape into pie shell& dot with butter.
- Sprinkle topping evenly over filling.
- Bake in the bottom third of a preheated 425F oven for 10 minutes.
- Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
- Remove from oven& cool on a rack.
Nutrition Facts : Calories 437.3, Fat 18.9, SaturatedFat 8.8, Cholesterol 51.2, Sodium 243.6, Carbohydrate 64.4, Fiber 2.3, Sugar 40.9, Protein 4.3
RHUBARB CRISP PIE
Make and share this Rhubarb Crisp Pie recipe from Food.com.
Provided by R.Rowand
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put pie crust in an 8" pie pan.
- In a large bowl mix the filling ingredients very well.
- Put filling in pie pan.
- In the same bowl (for flavor)melt butter.
- Add brown sugar, corn flakes and flour mix well and spread on top of pie
- Bake 350°F for 40 minutes; turn of the oven and let the pie sit for another 30 minutes.
Nutrition Facts : Calories 376.6, Fat 11.2, SaturatedFat 4.5, Cholesterol 15.3, Sodium 178.9, Carbohydrate 68.1, Fiber 1.6, Sugar 45.8, Protein 2.8
PERFECT RHUBARB PIE
This recipe was developed by me through trial and error as I was not happy using flour in the pie. I like this as it is not too sweet and the tapioca doesnt't mask the true flavour but sets it perfect and still keeps it juicy.
Provided by burke.linda
Categories Pie
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash, chop rhubarb into 1 inch chunks drain well, dry off with paper towels.
- Mix tapioca and sugar together than add to the rhubarb and blend well together line 10" pie plate with pastry.
- Put in rhubarb, this will be heaped right up.
- Dot with the butter or margarine on top of rhubarb and slit and put top crust on.
- Make sure the edges of the pie are well sealed together.
- Preheat oven to 450 and place on cookie sheet on bottom rack in oven for 15 min.
- than reduce the heat to 350 for 35 to 40 min.
- or till pie is done.
- Cool on rack, let stand till cooled out.
- This recipe has a beautiful flavour and is still juicy but but not runny.
RHUBARB NO-CRUST PIE
A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.
Provided by DPar6310
Categories Dessert
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
- Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.
Nutrition Facts : Calories 383.2, Fat 5.8, SaturatedFat 3, Cholesterol 72.2, Sodium 61.9, Carbohydrate 78.5, Fiber 2, Sugar 59.6, Protein 5
CRUSTY RHUBARB PIE
This pie is absolutely fabulous and no rolling the dough, Its easy and feeds 10 I will be using this dough recipe for other pies because of the ease
Provided by BarbC
Categories Pie
Time 1h30m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare pastry, mix flour, sugar and salt. Pour in vegatable oil and milk.
- Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
- To prepare filling, combine rhubarb, sugar and flour. Spon into piecrust. Dot with butter.
- To prepare topping, mix butter,sugar and flourwith a pastry blender or yur hands until crumbling Sprinkle over rhubarb mixture.
- Bake 1 hour at 350 pre-heated overn until filling is bubbling and topping is browned.
Nutrition Facts : Calories 451.6, Fat 17.2, SaturatedFat 5.2, Cholesterol 15.7, Sodium 278.4, Carbohydrate 72.4, Fiber 2.1, Sugar 47.1, Protein 3.9
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