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A Rhubarb-Pie for any Occasion
Photo Courtesy of Paul Goyette
How many of us haven't heard of rhubarb-strawberry? Definately one of the favorites! Here are a few more rhubarb-pie recipes you may like to
try for a change of pace.
Or, are you a master of your own unique pastry recipe? Great! If you are still having a problem with crust recipes, I urge you to try the recipe my Mother gave me for Never Fail pastry.
Either way, these fillings will be fine with your own brand
of pie shell.
SPONGY RHUBARB-PIE 3 cups chopped rhubarb 1 1/2 tsp. tapioca 1 cup sugar 3 tsp. grated orange rind Mix the above ingredients and pour into 9" pie shell. Beat together 1 egg, 1/3 cup of sugar and 1/2 cup flour separately. Add 1/4 tsp. salt and 3 tblsp. orange juice. Pour this mixture over rhubarb mixture.
Bake at 375F for 45 minutes.
PINEAPPLE RHUBARB-PIE 3 cups chopped rhubarb 2 cans (8 oz. ea) crushed pineapple drained 1 cup honey 3 tblsp. tapioca 1 tsp. grated lemon peel 2 chilled pie crusts Combine ingredients; let stand 15 minutes and then pour into a 9" shell. Cover the top with second shell. Trim and seal edges. Cut slits on top pastry. Bake at 350F for 45 minutes until filling is bubbly. Cool on a wire rack.
Top with ice cream or whipped cream
Sugar on top of your crust is great for decoration, but to avoid juices bubbling up through slits in the crust, sprinkle the sugar on top of your filling first before covering it with the top shell. 
RHUBARB STRAWBERRY PIE
1/3 cup flour 2 cups chopped rhubarb 2 tblsp. butter 2 cups freshly sliced strawberries 1 1/2 cups white sugar 2 unbaked pie shells
Combine the flour and sugar. Set aside. Place the rhubarb on top of the pie crust and sprinkle with half of the sugar and flour mixture. Repeat with the strawberries and remaining sugar mix. Dot the top with butter, and cover with second pie shell. Seal and crimp edges. Cut slits in the top of the crust. Bake for 40 - 50 minutes at 425F.
Photo Courtesy of Kicksonrt66
How to Make Meringue
2 cups fresh or frozen chopped rhubarb 1 cup sugar 2 beaten egg yolks (set whites aside) 1/3 cup flour Mix the above ingredients well and pour into an uncooked 9" crust. You can dab filling with butter and cinnamon at this point if you like to enhance the taste if you like. Bake at 375F for 35 minutes until batter is set.
Add 4 tsp. sugar to your egg whites and beat to make meringue. Top your cooled pie, making sure the whites reach the edge of the shell.
Bake 5 more minutes at 425F until golden.
RHUBARB WITH CREAM CHEESE 3 cups fresh or frozen chopped rhubarb 1 tsp. salt 1/3 cup cornstarch 1/2 cup water Over medium heat, bring ingredients to a boil until thickened. Stir continuously. Pour into a 9" unbaked crust. Bake at 400F for 15 minutes. Beat 8 oz of cream cheese, 2 eggs and 1 cup of sugar until smooth. Pour over pie. Reduce the heat to 325F and continue baking for 35 minutes.
Chill overnight. Garnish with whipped cream.
Rhubarb with Meringue 2 1/4 cups chopped rhubarb 1 1/2 cups sugar 2 eggs separated 1 tblsp. flour 4 tblsp. sugar 1 baked pie shell 1 tblsp. butter
In a saucepan, melt the butter and add the rhubarb and 1 cup sugar. Cook on low heat until the rhubarb is tender and sugar is dissolved. Add the 2 egg yolks, and gently stir. Slowly add the flour. Add the remaining 1/2 cup of sugar. Continue cooking on low heat until mixture has thickened. Pour into baked pie shell.
Gradually beat remaining sugar and egg whites until stiff peaks form.
Spread meringue on rhubarb pie and bake 15 minutes at 300F.
OLD FASHIONED RHUBARB PIE 4 cups diced rhubarb 1/2 tsp. nutmeg 1/2 tsp. cinnamon pinch of salt 1/4 cup white sugar 1/4 cup brown sugar 1 1/2 tblsp. flour Combine the above ingredients and mix well Place into an unbaked 10" pie shell.
Combine: 3 eggs 1 small can carnation milk 1/2 cup white sugar Pour this mixture over the rhubarb Cover this pie with a solid dough crust, or lattice strips Bake in a 425F oven for 15 minutes, and then reduce heat to 350F and bake for 30 minutes until crust is golden.
Serve plain or with a huge scoop of vanilla ice-cream
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