EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
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
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
MOMA'S EZ RHUBARB PIE
This is from Moma herself: "This is a tart pie; some folks might add more sugar than I prefer. I used sugar-free Jello also, I doubt if it makes any difference in the taste."
Provided by Hippie2MARS
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 495.6, Fat 25.5, SaturatedFat 12.2, Cholesterol 40.7, Sodium 344.2, Carbohydrate 64, Fiber 2.5, Sugar 39.4, Protein 4.7
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
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