Rhubarb Cream Pie Recipes

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RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S. HODGE

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

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

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

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.

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon grated orange or lemon peel
1/3 cup cold butter, cubed
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream
1 large egg, lightly beaten
3 cups chopped fresh or frozen rhubarb

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

RHUBARB CREAM PIE



Rhubarb Cream Pie image

Make and share this Rhubarb Cream Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

9 inches butter, crust
2 1/2 cups diced rhubarb (the rosier the better)
1 cup sugar
2 tablespoons flour
2 eggs, well beaten
3/4 cup heavy whipping cream

Steps:

  • Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
  • In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
  • Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
  • Cool to room temperature and then chill in the refrigerator before serving.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch pie

Number Of Ingredients 7

1 recipe Pie Dough for Caramelized Apple Tart
1/3 cup all-purpose flour, plus more for dusting
1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
  • In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

Here's a pretty pie we made to celebrate the coming of summer each year.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 7

4 cups cubed rhubarb
1 unbaked pie shell (10 inches)
2 large eggs
1-1/2 cups sugar
1 cup sour cream
3 tablespoons quick-cooking tapioca
Ground cinnamon

Steps:

  • Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.

Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 large eggs
1/2 cup sugar
Whipped cream
Sliced almonds

Steps:

  • In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Nutrition Facts :

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