Junes Rhubarb Pie Recipes

FRESH RHUBARB PIE

Fresh Rhubarb Pie image

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

Ingredients

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

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

JUNE'S LAYERED RHUBARB BARS

June's Layered Rhubarb Bars image

Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.

Provided by Lina Latvala

Categories Desserts Cookies Bar Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups crushed graham crackers, divided
¾ cup unsalted butter, melted
4 cups chopped rhubarb
1 ½ cups white sugar
3 tablespoons cornstarch
2 tablespoons water
3 drops red food coloring, or as desired
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 ½ cups miniature marshmallows
1 (3.4 ounce) package instant vanilla pudding mix
1 ¾ cups milk

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan; reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.

Nutrition Facts : Calories 196.8 calories, Carbohydrate 28.8 g, Cholesterol 16.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 5.5 g, Sodium 112.4 mg, Sugar 21.5 g

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