Tinas Impossible Rhubarb Pie Recipes

IMPOSSIBLE RHUBARB PIE

Steps:

• Heat oven to 375 degrees.
• Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes.
• Pour over rhubarb. Let set for a few minutes.
• Bake 40 to 45 minutes.

FRESH RHUBARB PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
• Combine sugar and flour in a bowl. Sprinkle 1/4 of it over bottom crust in a pie dish. Heap rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
• Bake pie in the preheated oven for 15 minutes.
• Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, 40 to 45 minutes. Serve warm or cold.

RENEE'S STRAWBERRY RHUBARB PIE

Steps:

• In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
• Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
• Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.

IMPOSSIBLE RHUBARB STREUSEL PIE

Steps:

• Heat oven to 375 degrees.
• Grease pie plate 9x1 1/4 inches.
• Prepare struesel topping; reserve.
• Arrange rhubarb evenly in plate.
• Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
• Pour into plate.
• Sprinkle with struesel topping.
• Bake until knife inserted comes out clean, about 40 minutes.
• Serve with sweetened whipped cream if desired.
• STRUESEL TOPPING INSTRUCTIONS.
• Cut margarine into baking mix and brown sugar until crumbly.
• Stir in nuts.

PERFECT RHUBARB PIE

Steps:

• Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.