Great Great Aunt Jessies 1940s Rhubarb Pie Filling Recipes
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.
GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING
This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)
Provided by TMoney
Categories Pie
Time 1h15m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Wash and dry rhubarb (do not peel unless the skin is very tough).
- Cut the stalks into about 1/2 inch pieces.
- Beat the eggs and add sugar and flour which have been mixed together.
- Beat until the three are as one.
- Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
- I like a high, rounding pie even if I do have to put a pan under it in the oven.
- Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
- To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
- If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
- Where there is pie, there should be cheese.
- We chose this time a soft cheese molded into small balls- one for each serving.
- Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
- And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.
GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD
Great great aunt Jessie copied this one from a paper dated August 18, 1949. It sounds interesting and I may try it on a really hot day when cooking over a stove is not on my top ten "fun things to do" list.
Provided by TMoney
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scald, peel and chill tomatoes.
- Carefully scoop out the inside out of the tomatoes.
- Remove the seeds from the pulp and chill all ingredients.
- When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
- Add salt if needed.
- Fill tomatoes and arrange on lettuce leaves.
- Garnish with parsley and cauliflower buds.
Nutrition Facts : Calories 115.7, Fat 7.2, SaturatedFat 1.1, Cholesterol 11.3, Sodium 123, Carbohydrate 9.1, Fiber 2, Sugar 4.3, Protein 5.2
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 Rhubarb Pie
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
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