Country Rhubarb Pie Recipes

RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• Add bottom crust to pie plate.
• In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
• Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
• Cut butter into small pieces and dot over the top of the rhubarb filling.
• Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
• Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
• Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

BIG GRANDMA'S RHUBARB CREAM PIE

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 AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

GRANNY'S RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out 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 the apples are tender, about 1-1/4 hours.,

CUSTARDY RHUBARB PIE

Steps:

• Heat oven to 425 degrees. Divide dough into two pieces, one slightly larger than the other. Roll out larger piece into an 11-inch disk and place it in a 9-inch pie plate. On a sheet of wax paper, roll out smaller piece into a 9 1/2-inch disk. Place lined pie plate and disk in refrigerator while making filling.
• In a mixing bowl, beat eggs until frothy. Add sugar, cornstarch and salt, and mix to blend. Stir in rhubarb. Place filling in pie shell. Cut butter into thin chips and dot them over filling.
• Cover pie with smaller piece of dough, peeling off wax paper. Trim, and crimp dough. With a sharp knife, make 4 slits in center of top to allow steam to escape.
• Bake for 20 minutes. Reduce heat to 350 degrees, and continue baking until crust is golden brown, about 30 minutes more. Cover edges with foil if needed to prevent burning. Cool pie on a wire rack before slicing.

COUNTRY RHUBARB CAKE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
• Toss rhubarb with brown sugar in a bowl until coated.
• Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
• Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
• Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
• Make whiskey cream:
• Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
• Serve cake warm or at room temperature with whiskey cream.

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

COUNTRY RHUBARB PIE

Steps:

• Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated.
• Spoon into prepared crust; sprinkle with pecans, if using. Set aside.
• Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
• Sprinkle mixture over rhubarb.
• Cover edge of crust with 2-inch strip aluminum foil.
• Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges.
• Remove aluminum foil during last 10 minutes, if desired.

ROSCOMMON RHUBARB PIE

Steps:

• Preheat the oven to 450 degrees F.
• Trim the rhubarb, wipe with a damp cloth and cut into pieces about 1-inch in length. Put into the base of a tin or saute pan, sprinkle with the sugar. We put the stainless steel saute pan on a low heat at this point while we make the dough.
• Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse bread crumbs. Whisk the egg with the milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll into a 9-inch round about 1-inch thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar.
• Bake at 450 degrees for 15 minutes then, reduce the temperature to 350 degrees for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
• Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the saute pan, turn upside down onto the plate being careful of the hot juices. Serve warm with soft brown sugar and whipped cream.

COUNTRY RHUBARB CAKE

Steps:

• Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky. Turn out onto a floured work surface and divide in two. Roll out each piece to fit a 10-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
• Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.
• Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour. Immediately sprinkle with granulated sugar. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.