Rhubarb Crunch Pie Recipes

RHUBARB SOUR CREAM CRUNCH PIE

Steps:

• On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
• (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
• Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
• Stir in rhubarb slices and spoon into pastry shell.
• Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
• Stir in lemon or orange rind.
• (I sometimes omit this step).
• Sprinkle over rhubarb filling.
• Bake at 400 for 15 min.
• Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
• Serve warm with a scoop of vanilla ice cream.

RHUBARB CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
• In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
• Bake in preheated oven for 40 minutes. Serve hot or cold.

RHUBARB CRUNCH PIE

Steps:

• Heat oven to 400 degrees.
• In a large bowl, mix rhubarb 3/4 cup sugar, tapioca and orange peel; let stand for 15 minutes.
• Place pie crust in a 9 inch glass pie plate.
• In a small bowl, mix flour and 1/2 cup sugar.
• Cut in butter using a pastry blender (or 2 knives) until mixture resembles coarse crumbs.
• Spoon rhubarb mixture into crust lined pie plate; sprinkle with topping.
• Cover curst edge with strips of foil to prevent excessive browning.
• Place foil or cookie sheet on oven rack in lowest position to catch any spills.
• Bake 15 minutes. Reduce oven temp to 375 and bake 30 minutes longer.
• Remove foil; bake 15 to 20 minutes longer or until browned and bubbly.
• Cool 3 hours before serving.

DOUBLE-CRUST RHUBARB PIE

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , 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 until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

RHUBARB CRUNCH PIE

Steps:

• Crust:.
• Sift flour, salt and powdered sugar into bowl.
• Cut in butter until mixture resembles coarse crumbs then add egg yolk and water.
• Form into ball.
• Roll out to 1/8 inch thickness and line a 9 inch pie pan.
• Filling:.
• Mix together rhubarb, 1 cup sugar, 3 tablespoons flour and salt.
• Pour into pastry shell.
• Mix together remaining flour, sugar and margarine, mix to form coarse crumbs.
• Sprinkle over top of rhubarb mixture.
• Bake in 425 degree oven 10 minutes.
• Reduce heat to 350 degree and bake 40-50 minutes.

RHUBARB CRISP PIE

Steps:

• Put pie crust in an 8" pie pan.
• In a large bowl mix the filling ingredients very well.
• Put filling in pie pan.
• In the same bowl (for flavor)melt butter.
• Add brown sugar, corn flakes and flour mix well and spread on top of pie
• Bake 350°F for 40 minutes; turn of the oven and let the pie sit for another 30 minutes.