Best 4 Tinas Crustless Rhubarb Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with the delectable Crustless Rhubarb Pie, a delightful treat that combines the tartness of rhubarb with the comforting warmth of sweet filling. This recipe offers two variations: a classic version featuring a traditional filling and a unique cream cheese filling that adds a luscious, tangy twist. Both pies are encased in a tender, flaky crust made from a simple combination of flour, butter, and sugar. Experience the perfect balance of flavors and textures as the tangy rhubarb filling complements the sweet and creamy filling, all wrapped in a golden-brown crust. This easy-to-follow recipe ensures a delightful dessert that will satisfy your taste buds and leave you craving more.

Let's cook with our recipes!

FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust 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.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

TINA'S IMPOSSIBLE RHUBARB PIE



Tina's Impossible Rhubarb Pie image

I have made this in the past and it is so good. You can also use bisquick and omit the flour, salt and baking powder. My husband and kid love the Impossible coconut pie I will post that one too.

Provided by Tina Swain

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 9

3 c sliced rhubarb
1/3 c all purpose flour
3/4 c sugar
1/2 tsp baking powder
1/2 tsp salt
3 large eggs beaten
1 tsp vanilla
1 c milk
1/4 c butter, melted

Steps:

  • 1. Grease pie plate (10 in) or 8x8 or 9x9 baking pan. Scatter rhubarb in bottom
  • 2. Put remaining ingredients in a blender and blend well. Gently pour over rhubarb
  • 3. bake 40-45 minutes. let rest 15 minutes to set up a bit more.

RHUBARB NO-CRUST PIE



Rhubarb No-Crust Pie image

A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.

Provided by DPar6310

Categories     Dessert

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

4 cups cut up rhubarb
1 3/4 cups granulated sugar
2 tablespoons butter or 2 tablespoons margarine
1 cup flour
2 beaten eggs
1 tablespoon vanilla
1 tablespoon lemon juice

Steps:

  • Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
  • Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.

Nutrition Facts : Calories 383.2, Fat 5.8, SaturatedFat 3, Cholesterol 72.2, Sodium 61.9, Carbohydrate 78.5, Fiber 2, Sugar 59.6, Protein 5

STRAIGHT-UP RHUBARB PIE



Straight-Up Rhubarb Pie image

This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
5 cups sliced rhubarb
1 1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
  • Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
  • Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
  • Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams

Tips:

  • Choose fresh and tender rhubarb stalks. Avoid stalks that are thick, woody, or have blemishes.
  • To remove the strings from the rhubarb, use a sharp knife to slice the stalks lengthwise and then use your fingers to pull the strings away.
  • If you don't have a pie plate, you can use an 8x8 inch baking dish. Just be sure to adjust the cooking time accordingly.
  • To make the streusel topping, you can use all-purpose flour, brown sugar, and butter. You can also add in some chopped nuts or spices, such as cinnamon or nutmeg.
  • Bake the pie until the streusel topping is golden brown and the filling is bubbling.

Conclusion:

Tina's Crustless Rhubarb Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and crunchy streusel topping, this pie is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb on hand, be sure to give this recipe a try.

Related Topics