Best 2 Rhubarb Surprise Pie Recipes

Indulge in a delightful culinary journey with the Rhubarb Surprise Pie, a delectable treat that blends tart and sweet flavors in perfect harmony. This extraordinary pie boasts a flaky, buttery crust encasing a vibrant filling of tender rhubarb, juicy strawberries, and a hint of aromatic ginger. As you slice into the pie, the vibrant colors and enticing aromas burst forth, promising an unforgettable taste experience. With its balance of flavors and textures, this pie is sure to tantalize your taste buds and leave you craving more.

In addition to the classic Rhubarb Surprise Pie, this article presents a collection of delectable variations that cater to diverse preferences and dietary needs. Embark on a culinary adventure as you explore the Gluten-Free Rhubarb Pie, a delightful alternative for those with gluten sensitivities. Discover the Vegan Rhubarb Pie, a plant-based masterpiece that showcases the wonders of vegan baking. And for those seeking a unique twist, the Strawberry Rhubarb Galette offers a rustic charm with its free-form crust and vibrant filling. Each recipe provides step-by-step instructions, ensuring that bakers of all skill levels can create these culinary wonders with ease.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB SURPRISE PIE

Rhubarb Surprise Pie image

Tastes like strawberry shortcake! Surprise

Provided by TINTY

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 12

Ingredients

1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
1 egg, beaten
2 tablespoons milk
3 cups chopped rhubarb
1 (3 ounce) package strawberry flavored Jell-O®
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ cup butter, melted

Steps:

Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 54.5 g, Cholesterol 46.4 mg, Fat 9.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 323.2 mg, Sugar 34.8 g

RHUBARB SURPRISE PIE

Rhubarb Surprise Pie image

I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie. I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla...

Provided by Cindi M Bauer

Categories Pies

Time 50m

Number Of Ingredients 8

Ingredients

3 cups thinly sliced fresh rhubarb
1 (9-inch) unbaked pie crust (see *note)
1 tsp. all-purpose flour
1 (3-oz.) box strawberry gelatin
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted

Steps:

1. Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
2. Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
3. Arrange the rhubarb in the unbaked pie crust.
4. Sprinkle the strawberry gelatin powder over the rhubarb.
5. In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
6. Sprinkle the crumb mixture over the top of the pie.
7. Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
8. I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
9. Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
10. Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
11. I refrigerate leftovers (uncovered) in the fridge.
12. *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.

Tips:

For a flakier crust, use cold butter and work it into the flour quickly. Avoid overworking the dough, as this will make it tough.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
To make sure the pie crust doesn't shrink, chill it for at least 30 minutes before baking.
Use fresh rhubarb for the best flavor. If you're using frozen rhubarb, thaw it completely before using.
To prevent the rhubarb from making the pie too runny, toss it with a little sugar and cornstarch before adding it to the pie crust.
Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking.
Let the pie cool completely before serving. This will allow the filling to set and the crust to crisp up.

Conclusion:

Rhubarb surprise pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give rhubarb surprise pie a try. You won't be disappointed!