Grannys Rhubarb Pie Recipes

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GRANNY'S RHUBARB PIE



Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

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.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

GRANNY'S RHUBARB CUSTARD PIE



Granny's Rhubarb Custard Pie image

I am not a rhubarb fan usually, but I loveit in this pie! It was my grandma's recipe and it is very good. You'll be fighting over the last piece.

Provided by Watkinslady30

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
2 tablespoons flour
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
2 cups rhubarb, cut into small pieces
2 tablespoons margarine, melted
1/4 teaspoon cinnamon
unbaked 9-inch pie crust

Steps:

  • Combine sugar and flour in mixing bowl.
  • Add eggs, sour cream, margarine, and rhubarb.
  • Pour into unbaked pie shell.
  • Bake at 375F for 1 hour.
  • Sprinkle cinnamon on top.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

2 cups all purpose flour, plus additional bench flour
Pinch salt
1 cup unsalted butter, chunked
1/2 cup ice water, plus more as needed
1 1/4 pounds rhubarb, trimmed, cut in 1/2-inch pieces
2 pints strawberries, hulled and sliced
1 cup granulated sugar
Pinch ground cinnamon
1 tablespoon flour
Pinch salt
Juice of 1 lemon
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Milk, for brushing
Granulated sugar, for sprinkling

Steps:

  • Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
  • Preheat the oven to 425 degrees F.
  • Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
  • To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
  • On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
  • Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
  • Cool completely before serving to allow time for the filling to set up.

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

GRANNY'S RHUBARB CAKE



Granny's Rhubarb Cake image

If you love rhubarb, you'll love this cake.

Provided by Lisa

Categories     Desserts     Cakes

Time 1h10m

Yield 12

Number Of Ingredients 11

4 cups diced rhubarb
¼ cup white sugar
1 ½ cups brown sugar
1 cup sour cream
½ cup butter, softened
1 egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon white sugar, or to taste
1 pinch ground nutmeg, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
  • Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 45.6 g, Cholesterol 44.3 mg, Fat 12.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 182.6 mg, Sugar 23.4 g

GRANDMA'S RHUBARB CUSTARD PIE



Grandma's Rhubarb Custard Pie image

A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!

Provided by StickyFootMom

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

3 large eggs
4 cups diced fresh rhubarb
1 (9 inch) unbaked deep-dish pie crust
1 ¼ cups white sugar
⅔ cup evaporated milk
3 tablespoons all-purpose flour
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Separate egg yolks and egg whites. Set egg whites aside for meringue.
  • Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
  • Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
  • Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
  • Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g

GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE



Grandma Rampke's Easy Rhubarb Custard Pie image

This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.

Provided by Julesong

Categories     Pie

Time 40m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 7

1/2 pie crust
1 1/2 cups cut rhubarb, in 1 inch pieces
1/2 cup sugar
2 large eggs, beaten (extra large eggs are even better)
1/2 cup sugar (yes, another 1/2 cup)
1 cup whole milk (not skim milk)
cinnamon

Steps:

  • Place 1/2 pie crust into pie plate.
  • Put the rhubarb in the crust and cover with 1/2 cup sugar.
  • Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
  • Sprinkle top with cinnamon.
  • Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
  • Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
  • Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?

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