EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
RHUBARB SPONGE PIE
I've been collecting rhubarb recipes for a friend of mine for decades...even now that she's gone, I find myself still doing it!
Provided by Cathy Gillespie
Categories Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Beat egg whites until stiff; set aside. Spray pie pan with cooking spray. Add pie dough and spray the inside of the dough; flute the edges. Set aside. Preheat oven 375.
- 2. In a bowl add yolks, beat with a fork. Add sugar and flour and stir. Add butter and stir. Add milk and stir. Add rhubarb and stir. Stir in egg whites.
- 3. Pour the mixture into the prepared pie pan. Bake 40 minutes; or until set. Cool completely.
RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
RHUBARB PIE
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
Steps:
- Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
- Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
- Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
- Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.
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