Moms Rhubarb Pie Food

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

MOM'S RHUBARB CAKE

Steps:

• Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
• Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
• Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

MOM'S RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 400 degrees.
• Beat eggs, milk, sugar, flour and cinnamon in a mixing bowl until well blended.
• Stir in rhubarb.
• Mix well and pour into pie shell.
• Bake for 45 minutes or until custard is set.

MOM'S RHUBARB PIE

Steps:

• Beat the egg, pour it and the vanilla over the rhubarb, and mix them together.
• Pour all the sugar at once onto the mixture and combine until the sugar is taken up and the rhubarb is covered.
• Sprinkle salt and flour on the mixture and mix again.
• Dump the whole mixture into the pie shell and spread it flat.
• Drop small pats of margarine onto the surface of the fruit mixture.
• Bake in a 350-degree F oven for between 30 and 45 minutes, until filling firms up.

MOMA'S EZ RHUBARB PIE

Steps:

• Cut rhubarb in small pieces.
• Pile the rhubarb pieces in the pie shell.
• Sprinkle with the Jello.
• Mix together the flour & sugar.
• Cut in the margarine.
• Sprinkle on top of rhubarb and Jello.
• Bake at 350 for 45 minutes; serve with Cool Whip.

MY MOM'S RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 350 degrees.
• Crust:.
• In a bowl mix butter, flour and sugar. Press into an ungreased 9 x 13 baking dish. Bake for 10 minutes. Remove from oven and allow to cool while mixing other ingredients.
• Filling:.
• Cut Rhubarb into 1 inch pieces. Place in a bowl. Mix in egg yolks, 1 cup of sugar, flour and salt. Pour into prepared pie crust.
• Mix evaporated milk and 1 cup sugar. Pour over rhubarb mixture.
• Bake pie for 45 minutes. If not completely set bake an additional 10-15 minutes. Remove from oven and "frost with meringue." Return to oven and bake an additional 10 minutes or until meringue peaks are a light golden brown.
• Meringue:.
• While pie is baking, beat egg whites until stiff. Add sugar, vanilla and salt and beat until you have soft stiff peaks.
• Cover pie with meringue and follow baking instructions above.
• Pie can be served warm or cold. All leftovers must be refrigerated.