Best 5 Fresh Rhubarb Pie Recipes

FRESH RHUBARB PIE

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.

MAMAN'S FRESH STRAWBERRY RHUBARB PIE

Steps:

• Mix together the graham cracker crumbs and melted butter; press into the bottom of a 9-inch pie dish. Line the bottom of the pie crust with 1 layer of strawberry halves.
• Place the remaining strawberries in a saucepan and crush (there should be about 1 cup of crushed berries); stir the rhubarb, sugar, water, and cornstarch into the crushed berries. Bring the mixture to a boil over medium-low heat, stirring often, until the mixture thickens and becomes translucent. Turn off the heat, let the mixture stand until slightly cooled, about 2 minutes; stir in the lemon juice. Pour the mixture into the pie dish over the strawberry halves.
• Refrigerate until completely chilled, about 1 hour.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 425°.
• Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
• Spoon the rhubarb mixture into the prebaked pie crust.
• Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
• Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
• Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
• Stir in the vanilla and salt.
• Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
• Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
• Cool to room temperature on a wire rack.
• Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
• The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
• Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.

FARMHOUSE FRESH: ORANGE - RHUBARB PIE

Steps:

• In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
• While that is "working" prepare the pie crust.
• Preheat oven to 400.
• Line pie-plate with bottom pastry; pour in filling; dot with butter.
• Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
• Brush top with milk, sprinkle with sugar.
• Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
• Cool on wire rack.
• Serve as is or with whipped or ice cream.

LADY ROSE'S FRESH STRAWBERRY RHUBARB PIE

Steps:

• 1. PREHEAT OVEN TO 400 DEGREES F. This is the deep dish pie plate that I used.
• 2. You will need about 1 1/4 pounds of fresh rhubarb.
• 3. Trim and cut rhubarb into 1/2 inch pieces, should yield about 3 cups.
• 4. Pour cut Rhubarb into medium size bowl,and cover with boiling water, and let sit for about 15 to 20 minutes, then drain.
• 5. Wash hull and quarter 1 quart of fresh strawberries, then pour into a large bowl.Add drained rhubarb after the 15 to 20 minutes has elapsed.
• 6. In a smaller bowl add the flour, sugar, nutmeg, eggs, vanilla bean paste OR VANILLA EXTRACT, & lemon juice.
• 7. Beat till completely blended.
• 8. Then pour mixture over the berries/rhubarb mixture, & carefully mix sugar mixture together with fruit. Then pour into prepared pie shell. Dot top with butter and then,
• 9. Add top crust, and crimp edges of both top and bottom crust together. Brush top of crust with heavy whipping cream or egg wash, then sprinkle top with the decorators sugar or regular sugar, which ever you are using. Make 5-6 slashes in top of crust with sharp knife to allow steam to escape as it cooks.
• 10. Place pie on cookie sheet, and bake in preheated 400 degrees F. oven and bake for 15 minutes, THEN REDUCE HEAT TO 350 DEGREES F. AND CONTINUE TO BAKE FOR AN ADDITIONAL 45 TO 50 MINUTES OR UNTIL GOLDEN BROWN HOT AND BUBBLY.
• 11. Remove from oven and allow to cool then serve plain, or with whipped topping or your favorite ice cream.