barny

I would do as Tartan does. I would cook it on top of stove with 1-1/3c sugar, cornstarch ,and 2 or 3 plugs of butter. Put it in a shell and bake. I wouldn't drain it.

Lucille

If using frozen just mix it up frozen don't thaw it. use fresh or frozen it works great.

QuiltingNinaSue

Never made rhubarb pie this way, just always made it DGM's way. Fresh or frozen. Mixed it with flour (or corn starch) and sugar and put it into the pie crust and put a top crust on top. I have always thawed the frozen before baking it because of the water content from being frozen. Top of the crust I always add some a sprinkled sugar, small pats of butter and a little 'cream' or milk on the top to make it brown better. Although, sometimes I cook the rhubarb and mix in the flour and sugar before adding it to the unbaked pie crust to make sure I have enough thicker in the rhubarb. Guess at my old age of seventy two, its likely to remain being made this way. Other ideas sound good if that is the way you like to do it...go for it.

lildinks2013

Rhubarb Cake-delicious!
1 stick of oleo or butter
1 1/2 c. bro sugar
1 tsp baking soda
1c. sour milk
1 egg
2c. rhubarb
2c. flour.
Mix oleo and brown sugar. Cream well. Add baking soda, milk, egg and flour. Mix well Add rhubarb. Pour into a 9x 13 " pan and sprinkle on top 1c sugar and 1-2 tsp cinnamon. Bake 350 degrees for 60 min . Enjoy!

RHUBARB PIE
1 Pie Crust

FILLING:
1 egg white
2 whole eggs beaten
1 3/4 c sugar
1/2c. milk
dash of salt
2Tablespoons of tapioca
4c. diced rhubarb
1 box of strawberry jello- unprepared
Mix all filling ingrediants and pour into pie crust. Can top with a lattice pie crust or mix some sugar and cinn and sprinkle over the top. Bake at 350 for 45 minutes. Enjoy!