Best 7 Tinas Impossible Rhubarb Pie Recipes
Indulge in the extraordinary Tina's Impossible Rhubarb Pie, a culinary masterpiece that defies expectations. This tantalizing treat is a harmonious blend of classic flavors and innovative techniques, resulting in a dessert that is both familiar and refreshingly unique. Experience the perfect balance of tart rhubarb and sweet, creamy filling encased in a flaky, golden crust. Discover the secrets behind this remarkable pie, from selecting the perfect rhubarb to mastering the art of creating a flawless lattice crust. Elevate your baking skills and impress your loved ones with this extraordinary creation.
The journey to crafting the perfect Tina's Impossible Rhubarb Pie begins with selecting the finest ingredients. Discover the importance of choosing the right type of rhubarb, ensuring its vibrant color and tartness. Learn how to prepare the rhubarb properly, removing any tough strings and slicing it to the ideal thickness. Explore the secrets of creating the luscious filling, a delightful combination of sugar, cornstarch, lemon juice, and spices. Unravel the techniques for achieving the perfect balance of flavors, creating a filling that is bursting with rhubarb goodness without being overly sweet.
Master the art of creating a flaky, golden crust that perfectly complements the vibrant filling. Delve into the secrets of mixing the perfect dough, using the right ratio of butter to flour and incorporating ice water to achieve the ideal texture. Discover the techniques for rolling the dough evenly and chilling it to prevent shrinkage. Learn how to create a beautiful lattice crust, a hallmark of this extraordinary pie. Follow step-by-step instructions and helpful tips to ensure a flawless crust that will impress your family and friends.
Explore variations of this classic pie that add unique twists to the traditional recipe. Embark on a culinary adventure with the Strawberry-Rhubarb Pie, a delightful combination of sweet strawberries and tangy rhubarb. Discover the secrets of incorporating fresh strawberries into the filling, creating a vibrant and flavorful pie that is perfect for summer gatherings. Experience the rustic charm of the Rhubarb Crumble Pie, a delightful combination of tart rhubarb and a crunchy oat crumble topping. Learn how to create the perfect crumble mixture, ensuring a golden brown crust and a tender, juicy filling.
Dive into the secrets of creating the perfect pie crust, a fundamental skill for any baker. Discover the secrets of mixing the perfect dough, using the right ratio of butter to flour and incorporating ice water to achieve the ideal texture. Explore techniques for rolling the dough evenly and chilling it to prevent shrinkage. Learn how to create a beautiful lattice crust, a hallmark of this extraordinary pie. Follow step-by-step instructions and helpful tips to ensure a flawless crust that will impress your family and friends.
TINA'S CRUSTLESS RHUBARB PIE
My neighbor has plenty of rhubarb and a wife who would rather not bake. Our arrangement is that I can pick all the rhubarb I want as long as he gets some of the baked goods. I baked rhubarb coffee cake and this no-crust pie for him. His wife was out of town for the weekend and he said he ate the pie in one day!
Provided by Tina Swain
Categories Other Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
- 2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes
FRESH RHUBARB PIE
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
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
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
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.
STRAIGHT-UP RHUBARB PIE
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
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
IMPOSSIBLE RHUBARB PIE
Make and share this Impossible Rhubarb Pie recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes.
- Pour over rhubarb. Let set for a few minutes.
- Bake 40 to 45 minutes.
Nutrition Facts : Calories 377.1, Fat 12.2, SaturatedFat 6, Cholesterol 162.2, Sodium 334.5, Carbohydrate 61.3, Fiber 1.3, Sugar 52.1, Protein 6.9
IMPOSSIBLE RHUBARB STREUSEL PIE
Make and share this Impossible Rhubarb Streusel Pie recipe from Food.com.
Provided by tuttifrutti1
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Grease pie plate 9x1 1/4 inches.
- Prepare struesel topping; reserve.
- Arrange rhubarb evenly in plate.
- Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
- Pour into plate.
- Sprinkle with struesel topping.
- Bake until knife inserted comes out clean, about 40 minutes.
- Serve with sweetened whipped cream if desired.
- STRUESEL TOPPING INSTRUCTIONS.
- Cut margarine into baking mix and brown sugar until crumbly.
- Stir in nuts.
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- To ensure a flaky crust, use a pastry blender or two forks to cut the butter into the flour until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
- If the dough is too dry, add a tablespoon of ice water at a time until it comes together. Be careful not to add too much water, as this can make the dough sticky and difficult to work with.
- When rolling out the dough, use a light touch and avoid overworking it. The less you handle the dough, the flakier it will be.
- To prevent the bottom crust from becoming soggy, pre-bake it for 10-15 minutes before adding the filling.
- If you don't have time to make a homemade crust, you can use a store-bought pie crust. Just be sure to thaw it according to the package directions before using.
- When choosing rhubarb, look for stalks that are firm and bright red. Avoid stalks that are limp or have brown spots.
- To prepare the rhubarb, wash it well and cut it into 1-inch pieces. You can also peel the rhubarb if you prefer, but this is not necessary.
- To sweeten the rhubarb, you can use sugar, honey, or maple syrup. The amount of sweetener you use will depend on your personal preference.
- If you are using a double-crust pie, make sure to brush the top crust with milk or cream before baking. This will help the crust to brown and give it a shiny appearance.
Conclusion:
With its flaky crust, tangy rhubarb filling, and sweet-tart flavor, Tina's Impossible Rhubarb Pie is a classic dessert that is perfect for any occasion. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will help you create a delicious pie that your family and friends will love. So next time you are looking for a special dessert, give this recipe a try.
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