RHUBARB CREAM PIE
This recipe was passed down from my grandmother and enjoyed whenever served.
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
- Bake in preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g
BIG GRANDMA'S RHUBARB CREAM PIE
Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!
Provided by LiisaN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the eggs and cream.
- Add sugar, salt and flour.
- Add diced rhubarb in unbaked pie crust.
- Pour egg mixture over rhubarb.
- Bake 10 minutes at 400 degrees.
- Reduce heat to 350 degrees and continue baking additional 45 minutes.
- Whip egg whites until peaks form.
- Add sugar.
- Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
- Cool and enjoy.
RHUBARB CREAM PIE
Make and share this Rhubarb Cream Pie recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
- In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
- Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
- Cool to room temperature and then chill in the refrigerator before serving.
RHUBARB CREAM PIE
This recipe is so delicious. It is one of those recipes that you just can't have one piece. Once in a while I will add some strawberries in it by only putting in 1 1/2 cups of rhubarb and 1 1/2 cups of strawberries.
Provided by tmhaendel
Categories Pie
Time 1h
Yield 1 10, 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Mix flour, sugar, and butter. Pat into 10" pie plate and set aside.
- Rhubarb Layer: Combine rhubarb, sugar, and flour. Toss lightly and pour into crust. Bake 375 degrees F. for 15 minutes.
- Cream Layer: Beat cream cheese and sugar until fluffy. Beat eggs in one at a time. Then pour over rhubarb layer. Bake 350 degrees F. for 30 minutes or until almost set.
- Topping: Combine topping ingredients and spread over hot layers. Chill, and serve.
Nutrition Facts : Calories 527.7, Fat 33.4, SaturatedFat 19.4, Cholesterol 139.4, Sodium 282.3, Carbohydrate 51.9, Fiber 1.3, Sugar 37.4, Protein 7
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
RHUBARB CREAM PIE
Well, anyone who knows me is going to be surprised to see a rhubarb recipe from me, but here it is! My HUGE rhubarb plant is completely wasted on me, but I try to make sure I've got enough picked and stored in the freezer to make this a couple times a year.
Provided by Swan Valley Tammi
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To beaten eggs add flour, sugar, and spices.
- Mix, add rhubarb, and pour into pie crust.
- Dot with margarine and bake at 350F for 1 hour.
- Serve with whipping cream or vanilla ice cream -- or both!
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 2.8, Cholesterol 52.9, Sodium 169, Carbohydrate 39.9, Fiber 1.6, Sugar 25.5, Protein 3.7
CONTEST-WINNING RHUBARB MERINGUE PIE
My husband's grandmother was an excellent cook, but she didn't always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. -Elaine Sampson, Colesburg, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour, salt and sugar; cut in shortening until crumbly. Combine egg and vinegar; sprinkle over crumb mixture. Gradually add water, tossing with a fork until a ball forms. Cover and chill for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges., Place rhubarb in crust. Whisk the sugar, flour, salt, egg yolks and cream; pour over rhubarb. Bake at 350° until filling is set and the pie jiggles when gently shaken, 50-60 minutes. , Meanwhile, in a small saucepan, combine 4 teaspoons sugar and cornstarch. Gradually stir in water. Bring to a boil, stirring constantly; cook until thickened, 1-2 minutes. Cool to room temperature. , In a small bowl, beat egg whites and cream of tartar until frothy. Add cornstarch mixture; beat on high until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 388 calories, Fat 19g fat (9g saturated fat), Cholesterol 129mg cholesterol, Sodium 131mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RHUBARB SOUR CREAM PIE
Here's a pretty pie we made to celebrate the coming of summer each year.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.
Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
RHUBARB ORANGE CREAM PIE
Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.
Provided by Cindy
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
- In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
- In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g
STRAWBERRY RHUBARB CREAM
A friend gave me this recipe a long time ago. It's rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. -Norma DesRoches, Warwick, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.
Nutrition Facts : Calories 217 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 13mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE RHUBARB PIE
Make and share this Cream Cheese Rhubarb Pie recipe from Food.com.
Provided by Julesong
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
- Add water and stir until well combined.
- Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
- (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
- Bake at 425 degrees for 10 minutes.
- While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
- When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
- Reduce the heat of the oven to 325 degrees and return the pie to the oven.
- Bake for 35 minutes or until set.
- Let cool and chill for several hours or overnight.
- Before serving, garnish with whipped cream.
Nutrition Facts : Calories 3179.4, Fat 147.6, SaturatedFat 62, Cholesterol 621.9, Sodium 1981.1, Carbohydrate 433.8, Fiber 12, Sugar 310.6, Protein 39.4
RHUBARB CREAM PIE MARTINI
Creamy, slightly tangy, and sweet--all the delicious flavors of rhubarb cream pie are packed into this martini! Perfect as an after-dinner drink or any time you're craving a little something sweet. This will make enough crumb mixture to rim 6 to 8 drinks.
Provided by France C
Categories Drinks Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine graham cracker crumbs and brown sugar in a small bowl. Wet the rim of a martini glass with water and drip into the crumb mixture to coat.
- Place ice, rhubarb simple syrup, vodka, and half-and-half in a cocktail shaker; cover and shake vigorously until outside of shaker is very cold, about 20 seconds. Strain into the martini glass and serve immediately.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 68.9 g, Cholesterol 16.8 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 158.1 mg, Sugar 19.8 g
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