Best 20 Rhubarb Cream Pie Recipes

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Indulge in a delightful culinary journey with our delectable Rhubarb Cream Pie, where tangy rhubarb meets creamy, velvety filling, enveloped in a flaky, golden crust. Discover the secrets behind this classic dessert, from selecting the perfect rhubarb to mastering the art of creating a smooth, luscious cream filling. Explore variations such as the Rhubarb Custard Pie, where a rich custard takes center stage, or the Rhubarb Crumble Pie, where a buttery, crispy topping adds a delightful textural contrast. Elevate your pie-making skills with our comprehensive guide, ensuring every bite is a symphony of flavors and textures.

Let's cook with our recipes!

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S. HODGE

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

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

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

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.

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

Here's a pretty pie we made to celebrate the coming of summer each year.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 7

4 cups cubed rhubarb
1 unbaked pie shell (10 inches)
2 large eggs
1-1/2 cups sugar
1 cup sour cream
3 tablespoons quick-cooking tapioca
Ground cinnamon

Steps:

  • Place rhubarb in pie shell. In a medium bowl, beat eggs. Add sugar, sour cream and tapioca; let stand for 15 minutes. Pour over rhubarb. Sprinkle with cinnamon., Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for 30 minutes.

Nutrition Facts : Calories 295 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 106mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY RHUBARB CREAM PIE



Strawberry Rhubarb Cream Pie image

Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie.

Provided by AMLIW

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb
3 cups halved fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
  • Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 59.6 g, Cholesterol 55.8 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 121.1 mg, Sugar 46.4 g

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 large eggs
1/2 cup sugar
Whipped cream
Sliced almonds

Steps:

  • In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Nutrition Facts :

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. -Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Pastry for single-crust pie (9 inches)
1/2 cup quick-cooking oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon grated orange or lemon peel
1/3 cup cold butter, cubed
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream
1 large egg, lightly beaten
3 cups chopped fresh or frozen rhubarb

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing topping and filling., Mix oats, flour, brown sugar and orange peel; cut in butter until crumbly. In a large bowl, mix sugar, cornstarch and spices; stir in sour cream and egg. Fold in rhubarb; pour into crust. Sprinkle with oat mixture., Bake 15 minutes. Reduce oven setting to 350°; bake until topping is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 432 calories, Fat 19g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 179mg sodium, Carbohydrate 63g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

SOUR CREAM RHUBARB PIE



Sour Cream Rhubarb Pie image

A pie recipe my whole family loves and begs my mother to make when we have a get together. Wonderful warmed and with a side of vanilla ice cream! I dedicate this recipe to Grace M. Novak.

Provided by David S. Novak

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

1 ¼ cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
⅓ cup white sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¼ cup butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell.
  • Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.
  • Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.

Nutrition Facts : Calories 443.3 calories, Carbohydrate 59 g, Cholesterol 97.7 mg, Fat 21.3 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 9.9 g, Sodium 273.9 mg, Sugar 40.3 g

STRAWBERRY RHUBARB CREAM PIE



Strawberry Rhubarb Cream Pie image

To me, nothing says Spring like fresh strawberries and rhubarb. This wonderful pie is a new family favorite that tastes like jam with a creamy custard all baked into a pie crust with a crunchy crumb topping. So good it will make your eyes roll back into your head!

Provided by Teresa Jacobson

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 16

1 prepared pie crust (store bought or make your own)
PIE FILLING:
16 oz strawberries, fresh with stems removed & sliced thin
1 c diced fresh rhubarb
1 c sugar
1/3 c flour
2 large eggs, room temp
1/2 c reduced fat sour cream or plain yogurt
1/2 tsp vanilla extract
CRUMB TOPPING:
2 1/2 Tbsp brown sugar
2 Tbsp sugar
1/2 tsp ground cinnamon
pinch freshly grated nutmeg
1/4 c butter, melted
1/2 c + 2 1/2 t. flour

Steps:

  • 1. Preheat oven to 350 degrees F. Place preferred pie crust into pie pan and crimp edges as desired.
  • 2. Place a layer of strawberries in bottom of crust, then sprinkle half the rhubarb over strawberries. Repeat until all fruit is in crust.
  • 3. In a bowl, combine sugar and flour very well. Add eggs,sour cream and vanilla and blend well with mixer on medium speed for 2 minutes. Pour evenly over the fruit in pie crust.
  • 4. In a separate bowl, combine brown sugar, sugar, cinnamon, and nutmeg. Pour in melted butter and combine well. Add in flour and stir well. Mixture should clump together well. Crumble evenly over pie mixture.
  • 5. If desired, brush pie crust edges with an egg wash. Bake at 350 degrees F. for 1 hour and 10 minutes.
  • 6. Cool completely on a wire rack for AT LEAST 4 hours. >>>Pie needs at least 4 hours for the cream to set up

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Provided by Cindy

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¼ cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® mix
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 cups diced rhubarb
3 egg whites
¼ cup white sugar

Steps:

  • Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
  • In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
  • In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
  • Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g

SOUR CREAM RHUBARB CRUMB PIE



Sour Cream Rhubarb Crumb Pie image

I have been making this particular pie for so long that the paper is yellow with age! The topping gives this smooth and delicious pie an unexpected crunch!

Provided by MMers

Categories     Pie

Time 1h5m

Yield 1 "10 inch pie"

Number Of Ingredients 8

1 10 inch pie pastry
4 cups fresh rhubarb, cubed
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup soft butter

Steps:

  • Preheat oven to 450F degrees.
  • Arrange rhubarb in unbaked pie shell.
  • Mix together granulated sugar and 1/3 cup flour.
  • Stir in sour cream and pour evenly over rhubarb.
  • Combine crumb ingredients and sprinkle over filling.
  • Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES



Rhubarb Cream Cheese Pie With Fresh Strawberries image

Make and share this Rhubarb Cream Cheese Pie With Fresh Strawberries recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 prebaked pie crust, cooled, 9-inch (all-butter pie crust recommended)
1/2 cup sugar (3 1/2 oz.)
1 tablespoon cornstarch
1 1/2 lbs rhubarb, trimmed and thinly sliced (about 4 cups or 1 lb prepped)
1 1/2 cups cream cheese, at room temperature (12 oz.)
1/2 cup sugar (3 1/2 oz.)
2 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 cups strawberries, hulled and halved
2 tablespoons powdered sugar

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.

Nutrition Facts : Calories 419.6, Fat 23.8, SaturatedFat 10.7, Cholesterol 94.3, Sodium 314.8, Carbohydrate 46.7, Fiber 3.1, Sugar 31.1, Protein 6.5

RHUBARB SOUR CREAM CRUNCH PIE



Rhubarb Sour Cream Crunch Pie image

This is one of my special occasion recipes and since there is a demand for rhubarb recipes, I thought I would share this one. Originally published in Canadian Living.

Provided by Irmgard

Categories     Pie

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (10 inch) pie crusts (ready made or from your favourite recipe)
1 egg
1 cup sour cream
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups rhubarb, coarsely chopped
1/2 cup rolled oats
1/3 cup brown sugar, packed
1/3 cup all-purpose flour
1/3 cup butter, softened
1 teaspoon orange rind, grated

Steps:

  • In a bowl, whisk the egg with the sour cream.
  • Combine the sugar, cornstarch, cinnamon and nutmeg; stir into the egg mixture.
  • Stir in the rhubarb; spoon into the pie crust.
  • Topping: In a bowl, combine the rolled oats, sugar and flour; cut in the butter until crumbly.
  • Stir in the orange rind.
  • Sprinkle over the rhubarb filling.
  • Bake in a 400 degree F oven for 15 minutes.
  • Reduce the heat to 375 degrees F and bake 40 to 50 minutes longer or until the topping is golden brown and the filling is puffed and set.
  • Serve warm.

RHUBARB CREAM PIE



Rhubarb Cream Pie image

Make and share this Rhubarb Cream Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

9 inches butter, crust
2 1/2 cups diced rhubarb (the rosier the better)
1 cup sugar
2 tablespoons flour
2 eggs, well beaten
3/4 cup heavy whipping cream

Steps:

  • Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
  • In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
  • Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
  • Cool to room temperature and then chill in the refrigerator before serving.

RHUBARB SOUR CREAM CRUNCH PIE



Rhubarb Sour Cream Crunch Pie image

I came accross this recipe yesterday and had'nt made it in ages. I remembered how easy and delicious it was so went ahead and made it. It was even better than I remembered.......

Provided by bert2421

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 pastry for single-crust pie
1 egg
1 cup sour cream
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups coarsely sliced rhubarb (fresh or frozen)
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup flour
1/3 cup butter, softened
1 teaspoon grated lemons or 1 teaspoon orange rind (optional)

Steps:

  • On a lightly floured surface, roll out pastry& fit into a 10" pie plate.
  • (Or just use a store bought shell) In a bowl, whisk egg with sour cream.
  • Combine sugar, cornstarch, cinnamon& nutmeg; stir into egg mixture.
  • Stir in rhubarb slices and spoon into pastry shell.
  • Topping: In bowl, mix rolled oats, brown sugar and flour; cut in butter until mixture is crumbly.
  • Stir in lemon or orange rind.
  • (I sometimes omit this step).
  • Sprinkle over rhubarb filling.
  • Bake at 400 for 15 min.
  • Reduce heat to 375 and bake for 40 minutes OR until topping is golden brown and filling is puffed and set.
  • Serve warm with a scoop of vanilla ice cream.

Nutrition Facts : Calories 594.2, Fat 30.1, SaturatedFat 14.5, Cholesterol 79.2, Sodium 274.4, Carbohydrate 76.7, Fiber 2.3, Sugar 45.9, Protein 6.5

STRAWBERRY RHUBARB ICE CREAM PIE



Strawberry Rhubarb Ice Cream Pie image

This wonderful pie is one of my favorite's to serve in the summer. Instead of topping the pie with ice cream, the ice cream is already in the pie!-Connie Fleck, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1-1/2 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon water
1 pint fresh strawberries, sliced

Steps:

  • Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium heat, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting.

Nutrition Facts :

RHUBARB ORANGE CREAM PIE



Rhubarb Orange Cream Pie image

The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.-Terri Rocheleau, Mauckport, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
3 eggs, separated
1 cup sugar, divided
3 tablespoons orange juice concentrate
1/3 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups chopped fresh rhubarb
1/4 cup butter, melted
1/3 cup chopped pecans

Steps:

  • Unroll pastry into a 9-in. pie plate; flute edges., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside., In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture., Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 364 calories, Fat 18g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 (8-ounce) package cream cheese, softened
2 eggs
1/2 cup sugar
whipped cream
sliced almonds

Steps:

  • In a saucepan, combine the cornstarch, sugar and salt. Add water stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. Pour into the pie shell bake at 425° for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

SOUR CREAM RHUBARB PIE



SOUR CREAM RHUBARB PIE image

Categories     Dessert     Sour Cream

Yield 1 pie

Number Of Ingredients 7

4 cups Rhubarb
1/3 cup flour
1 1/2 sugar
1 cup sour cream
1/4 cup butter
1/2 cup brown sugar
1/2 cup flour

Steps:

  • Mix 1/3 cup flour and sugar stir in sour cream Combine 1/4 cup butter, 1/2 cup brown sugar and 1/2 cup flour - mix until crumbly. Pour in pie crust and bake at 450 for 15 minutes, then lower to 350 for another 30 minutes or until set

Tips:

  • To achieve a flaky crust, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Use a food processor or a pastry cutter to make the pie dough. This will help to keep the butter cold and prevent the dough from becoming tough.
  • Roll out the dough on a lightly floured surface. This will help to prevent the dough from sticking to the rolling pin.
  • Trim the edges of the dough with a sharp knife. This will help to create a clean, even look.
  • Before adding the filling, pre-bake the pie crust for 10-12 minutes. This will help to prevent the crust from becoming soggy.
  • To prevent the rhubarb from becoming too tart, add a little bit of sugar to the filling.
  • Let the pie cool completely before serving. This will help the filling to set and the pie to hold its shape.

Conclusion:

This rhubarb cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, creamy filling, and tart rhubarb, this pie is sure to be a hit with everyone. So next time you have some rhubarb, be sure to give this recipe a try!

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