AMISH RHUBARB PIE
This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust.
Provided by Miss Annie
Categories Pie
Time 55m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425º F.
- Combine the rhubarb, sugar, flour, lemon and salt.
- Turn into unbaked pie shell.
- Bake for 30 minutes.
- Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
- Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
- Cool on rack.
- NOTE: Rhubarb is tart.
- Depending on your taste, you might want to add more sugar.
Nutrition Facts : Calories 393.1, Fat 13.5, SaturatedFat 5.6, Cholesterol 15.2, Sodium 480.8, Carbohydrate 65.3, Fiber 2.5, Sugar 38.2, Protein 4
AMISH RHUBARB BARS
The recipe is from the Kalona, IA Historical Village Cookbook published in 1971, so it is almost an antique recipe. The contributor, Marilyn Svoboda, calls it Rhubarb Delight. An Amish farm that has a market stall sells these and calls them Rhubarb Dream Bars. My mom calls them Rhubarb Bars. So take your pick of names!
Provided by acetate3
Categories Bar Cookie
Time 1h12m
Yield 21 bars, 21 serving(s)
Number Of Ingredients 8
Steps:
- Mix together crust, press into 9x13 or 9x9 pan.
- Bake at 375 degrees for 10-12 minutes.
- Remove crust and reduce heat to 350 degrees.
- Combine filling ingredients; eggs beaten first, gradually whisk 1 cup sugar into the eggs, then add rhubarb and flour.
- Once mixture is completely combined, spoon into crust and evenly distribute
- Bake an additional 35-45 minutes at 350 degrees.
- Once cooled, cut into squares. I use a 9x13 pan and cut into 21 squares.
Nutrition Facts : Calories 116.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 29.3, Sodium 129.1, Carbohydrate 16.9, Fiber 0.4, Sugar 10.8, Protein 1.5
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