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Now you know it is a good pie when two of us type the same recipe at the same time. One just has a little more nutmeg than the other!!
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Do you want rhubarb-2-crust or rhubarb cream pie?
I have both.Marta |
Originally Posted by marta
Do you want rhubarb-2-crust or rhubarb cream pie?
I have both.Marta |
I have a great recipe that was my grandmothers but it is at my house and I am currently away from home for a couple of days and I don't trust my memory. I am from Iowa and love rhubarb but live in florida now and cannot get any. When I get home I will post the recipe for you.
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Originally Posted by Up North
Ok this is my moms Rhubarb pie recipe It is a family favorite and we can't wait for the Rhubarb to be ready. In fact I made one a couple weeks ago in Ohio for my son.
Rhubarb Custard Pie 1 1/2 C sugar 1/4 C flour 1/4 tsp ground nutmeg dash salt 3 eggs beaten 4 C rhubarb cut into 1 inch chunks Pastry for 9 inch pan Line Pie pan with pastry. Mix all ingredients together and place in pastry lined pan. Dot with butter. Adjust top crust cutting slits for steam to escape. Seal edges. Bake at 400* for 50 minutes. Serves 6 |
If you don't like the custard part, here is a good rhubarb pie....
4 cup rhubarb - cut into 1/2" pieces 1 1/2 - 2 cup sugar 6 Tbsp. flour (double if rhubarb is frozen) Mix together and put into double crust pie. Bake at 425 for 40-50 min |
Now all I have to do is wait for the rhubarb!!! Thanks again everyone.
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I love strawberry rhubarb pie and would love the recipe too.
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Originally Posted by CindyFaye
If you don't like the custard part, here is a good rhubarb pie....
4 cup rhubarb - cut into 1/2" pieces 1 1/2 - 2 cup sugar 6 Tbsp. flour (double if rhubarb is frozen) Mix together and put into double crust pie. Bake at 425 for 40-50 min I make the rhubarb pie similar to this but instead of flour....add tapioca...it really gives no flavor but adds the thickening much better and easier to mix in than flour in my opinion. I also add a couple of drops of red food coloring just to give the hint of redness in the rhubarb. Mom and I have been doing this for as long as I can remember. We also use tart cherries using the tapioca and everyone absolutely raves over these pies. (They have even taken purple ribbons at county fairs.) |
Rhubarb Suprise Pie
3 cups diced rhubarb 1 (30z.) box strawberry flavored gelatin 1 cup sugar 1/2 teaspoon cinnamon 1/2 cup flour 1/4 cup margarine (melted) one unbaked pie shell Arrange rhubarb in pie shell. Sprinkle with gelatin. Combine remaining ingredients. Sprinkle on top of pie. Bake at 350 for 50 minutes or until rhubarb is tender. |
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