Lemony Rhubarb Pie Recipes

Steps:

• In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 425°. In a large bowl, combine the first six filling ingredients; toss to combine., On a lightly floured surface, roll one half of dough to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to fit top of pie. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, sprinkle with additional sugar. Bake 10 minutes., Reduce oven setting to 350°. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place egg yolks into a large bowl; place egg whites in a separate glass or metal bowl.
• Fit pie crust into a 9-inch pie dish. Spread rhubarb into bottom of crust. Whisk 1 cup sugar, half-and-half, flour, and salt into egg yolks until smooth. Pour mixture over rhubarb.
• Bake in the preheated oven until pie crust is browned and filling is set, 50 to 60 minutes.
• Beat egg whites until stiff using an electric mixer; gradually beat 1/4 cup sugar and cream of tartar into egg whites to make a glossy meringue. Spoon meringue over pie filling, going right to the edge of the crust and covering all the filling. Use a spoon or spatula to make decorative swirls in the meringue.
• Return pie to oven and bake until meringue is lightly browned, 10 more minutes. Best served slightly warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish.
• Bake in preheated oven until crust is light brown, 25 to 30 minutes.
• Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

Steps:

• For pudding, mix together flour, sugar, baking powder, baking soda and salt in a large bowl.
• Stir in rhubarb and raisins.
• In separate bowl, beat together milk, egg and vanilla just until combined.
• Stir into flour mixture.
• Place batter into a greased 8 inch square baking dish.
• For sauce, stir sugar and butter into boiling water until dissolved and melted.
• Add lemon juice, lemon rind and nutmeg.
• Pour gently over batter.
• Bake in preheated 350F degree (180C) oven for 30-35 minutes or until pudding is golden brown and firm to the touch.

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.