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
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
EASY AMISH SUGAR CREAM PIE
Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.
Provided by PalatablePastime
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Combine ingredients thoroughly using whisk.
- Pour into pie shell.
- Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
- Cool and refrigerate completely before cutting (it will firm up a little more as it sits).
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
BIG GRANDMA'S RHUBARB CREAM PIE
Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!
Provided by LiisaN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the eggs and cream.
- Add sugar, salt and flour.
- Add diced rhubarb in unbaked pie crust.
- Pour egg mixture over rhubarb.
- Bake 10 minutes at 400 degrees.
- Reduce heat to 350 degrees and continue baking additional 45 minutes.
- Whip egg whites until peaks form.
- Add sugar.
- Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
- Cool and enjoy.
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., 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 pastry 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. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
AMISH RHUBARB DUMPLINGS
these take a little work..but are well worth it...I sometimes use frozen rhubarb for this in the winter
Provided by grandma2969
Categories Dessert
Time 55m
Yield 8-10
Number Of Ingredients 18
Steps:
- in a saucepan, combine sugar, flour, cinnamon and salt.
- stir in water; add butter.
- bring to a boil, cook and stir for 1 minute.
- remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
- to prepare DOUGH:.
- combine sugar, flour, baking powder and salt in a medium bowl -- cut in butter until mixture resembles coarse crumbs.
- add milk and mix quickly.do not overmix.
- gather dough into a ball and rol out of lightly floured surface to fit a 13x9" baking pan.
- spread with softened butter, arrange rhubarb on top.combine sugar and cinnamon, sprinkle over rhubarb.
- roll up from long side and place on a cutting board; seam side down.
- cut roll into 12 slices.
- arrange slices, cut side up in a greased 13x9" baking pan --
- pour sauce over top.
- bake at 350* for 35-40 minutes.
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
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- Place the rhubarb in a large bowl. In a smaller bowl, stir together the eggs and melted butter. In another small bowl, mix together sugar and flour and then stir it into the egg mixture. Mix until well combined. Add to the rhubarb and mix well.
- Mix together the flour, sugar and cinnamon. Using a pastry cutter, cut in the butter until the mixture looks like coarse crumbs.
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