FRESH RHUBARB PIE
Make and share this Fresh Rhubarb Pie recipe from Food.com.
Provided by Lisa_Roy
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
- Cover with plastic wrap, and chill until ready to fill.
- Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
- Stir in orange rind, juice and butter.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in rhubarb.
- Spoon rhubarb mixture into prepared pastry shell.
- Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
- Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
- Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
- ENJOY!
Nutrition Facts : Calories 196.9, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 28.5, Carbohydrate 43.4, Fiber 1.2, Sugar 38.8, Protein 0.7
OLD-FASHIONED RHUBARB CAKE
My great-aunt gave me this rhubarb cake recipe. It's especially delicious when rhubarb is in season, and tastes even better with the old-fashioned milk topping. But you'll love it even with frozen rhubarb and "modern-day" whipped topping! -Mairlyn Homola, Hazel, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a bowl, cream butter and 1 cup sugar. Add egg; beat well. Combine buttermilk and vanilla; set aside. , Combine flour, baking soda and salt; add alternately with buttermilk/vanilla to the creamed mixture. Stir in rhubarb. Spread in a greased 13x9-in. baking pan. , Combine the remaining sugar with cinnamon; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35 minutes. , For topping, combine all ingredients; pour over individual squares.
Nutrition Facts : Calories 286 calories, Fat 9g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 323mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
ROCKIN' RHUBARB PIE
This is a two-crust, custard-type rhubarb pie with a hint of almond. Serve warm with vanilla ice cream, and be prepared for ecstasy!
Provided by CALLALILLIE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 cups of sugar. In a medium bowl, whisk together the egg yolks, 1 cup half-and-half, and almond extract. Stir in the sugar and flour until well blended.
- Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining half-and-half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips.
- Bake for 45 minutes in the preheated oven, or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 80.4 g, Cholesterol 114.3 mg, Fat 22.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 7.2 g, Sodium 272.7 mg, Sugar 52.4 g
RHUBARB CRUMBLE PIE
Delicious rhubarb pie, with a light custard filling and a crumb topping. Can be made with fresh or frozen rhubarb.
Provided by Jennifer
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- **For frozen rhubarb, thaw completely in a strainer, to remove excess moisture. Pat dry, then toss in 1 Tbsp flour.
- Preheat oven to 400F. with rack in lower third of oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
- While oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
- Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash, to help it from getting soggy. Simply beat an egg white with a splash of water and brush on the bottom of the pre-baked pie shell.
- Prepare your filling, by combining your egg/flour/sugar mixture with your cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
- Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
- *If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 - 45 minutes (50-55 minutes total) or until bubbly and golden.
Nutrition Facts : Calories 366 kcal, Carbohydrate 52 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 197 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
RHUBARB PIE
This pie was baked by my 14-year-old son. He made the dough, mixed a filling of tart rhubarb and sweet cherries, and then he created the lattice. I sat back, trying not to take over, and just watched in amazement as he figured it all out. It was a thing of beauty to see him moving so confidently in the kitchen and his pie, well you can see for yourself, the kid has skill. I was in heaven. There is nothing sweeter than a kid in the kitchen and especially when he's baking my favorite pie.
Provided by Food Network
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 18
Steps:
- To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.
- Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
- Preheat oven to 425 degrees F with the rack on the bottom shelf.
- In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling.
- Weave the lattice over the top. Crimp the edges. Brush the top with egg wash.
- Sprinkle generously with sugar.
- Place the pie on a baking sheet, just in case the juices bubble over.
- Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil.
- Allow the pie to cool so the juices set enough to cut the pie.
- Enjoy with ice cream.
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-STRAWBERRY LATTICE PIE
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
ROCKIN' RHUBARB PIE
This is a two-crust, custard-type rhubarb pie with a hint of almond. Served warm with vanilla ice cream, and be prepared for ecstasy!
Provided by Melanie Campbell
Categories Other Snacks
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees. Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 C. of sugar. In a medium bowl, whisk together the egg yolks, 1 C. Half & Half and almond extract. Stir in the sugar and flour until well blended.
- 2. Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining Half & Half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips. Bake for 45 minutes in the preheated oven or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set.
- 3. Tip: You can use frozen rhubarb, but you will need to increase your cooking time by about 15 minutes. Do not substitute fat-free Half & Half. The flavor is still good, but the consistency is runny.
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