Custard Rhubarb Pie
Double Boiler Rhubarb Pie
Golden Rhubarb Pie
Grandma Rampke's Easy Rhubarb Pie
Mom's Rhubarb Pie
Rhubarb Pie
Rhubarb Pie

* Exported from MasterCook *

Custard Rhubarb Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup Chopped rhubarb
1/4 cup Flour
1 1/2 cup To 2 cups sugar
3 Eggs
2 Tbsp Soft butter

Mix flour to sugar add to rhubarb. Beat the eggs and mix with butter.
Add to rhubarb. Mix and put in pie shell. Bake at 425F for 10 minutes
then reduce heat to 375F and bake for an additional 1 1/2 hours.
Use unbaked pie shell. From:




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Per Serving (excluding unknown items): 445 Calories; 29g Fat (58.8%
calories
from fat); 20g Protein; 25g Carbohydrate; 1g Dietary Fiber; 602mg
Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat;
4 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0


* Exported from MasterCook *

Double Boiler Rhubarb Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
3 cup Rhubarb
1 1/2 cup Sugar
4 Tbsp Tablespoons flour, heaping
4 Egg yolks
1 cup Milk
1 d Salt
Meringue:
1/2 tsp Cream of tartar
1/4 tsp Salt
4 Egg whites
1 cup Sugar


Filling: Mix sugar, egg yolks and flour. Add milk, then rhubarb and
salt. Cook 30 to 45 minutes or until thick in the top of a double
boiler. Let cool.
Pour into a prepared and cooked pie crust that has been cooled. Cover
with meringue.
Meringue: Combine cream of tartar, salt and egg whites in a bowl. Whip
until soft peaks form. Gradually add sugar and whip until stiff peaks
form. Lightly pile meringue onto pie and spread to edges.
Bake at 325 degrees for 15 minutes or until lightly browned. Source:
emout18.mail.aol.com (emout18.mx.aol.com) Bob Hemberg,

( The Rhubarb Compendium

MM by Helen Peagram


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Per Serving (excluding unknown items): 617 Calories; 7g Fat (10.4%
calories
from fat); 9g Protein; 133g Carbohydrate; 2g Dietary Fiber; 221mg
Cholesterol; 763mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 1 Fat; 8 1/2 Other Carbohydrates.



* Exported from MasterCook *

Golden Rhubarb Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----US MEASUREMENTS-----
2 Eggs -- slightly beaten
1 cup Sugar
2 Tbsp Flour
1 Tbsp Orange juice
1/2 tsp Grated orange rind
2 cup Rhubarb -- in 1/2-inch pieces
Pastry for 2-crust pie
1 Tbsp Butter
-----UK MEASUREMENTS-----
2 Eggs -- slightly beaten
200 g Granulated sugar
12 g Flour
15 ml Orange juice
2 g Grated orange rind
500 g Rhubarb -- in 1/2-inch pieces
Pastry for 2-crust pie
15 g Butter

Preheat oven to 450 F/230 C.
Combine eggs, sugar, flour, orange juice, and grated zest in a bowl
and mix well. Add rhubarb and toss well to coat. Pour into pastry
shell and dot with butter. Cover with lattice crust.
Bake in 450 F/230 C oven for 10 minutes. Reduce heat to 350 F/175 C
and bake for 30 minutes longer.

Aldena M. Cornella, National Grange Family Cookbook
UK measurements and MM format by Dave Sacerdote.

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Per Serving (excluding unknown items): 3936 Calories; 126g Fat (28.4%
calories from fat); 57g Protein; 658g Carbohydrate; 19g Dietary Fiber;
1029mg Cholesterol; 1319mg Sodium. Exchanges: 13 Grain(Starch); 3 Lean
Meat; 4 Fruit; 22 1/2 Fat; 27 Other Carbohydrates.



* Exported from MasterCook *

Grandma Rampke's Easy Rhubarb Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Rhubarb rib, cut into 1"
Pieces
1/2 Pie crust
1/2 cup Sugar
2 Eggs
1/2 cup Sugar
1 cup Milk
Cinnamon

Roll out and place pie crust in bottom of pie plate. Place rhubarb
over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2
cup sugar and milk. Pour mixture over rhubarb. Sprinkle with
cinnamon. Bake at 350 degrees for 45 minutes.

This was my dad's favorite pie. Easy and delicious!

From: Lauri-Theresa Stine

~ From the recipe collection of - Pat Stockett From:
Date:
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Per Serving (excluding unknown items): 364 Calories; 10g Fat (25.1%
calories
from fat); 6g Protein; 63g Carbohydrate; 1g Dietary Fiber; 102mg
Cholesterol; 204mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 Fat; 3 1/2 Other Carbohydrates.



* Exported from MasterCook *

Mom's Rhubarb Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup Rhubarb
1 cup Sugar
2 Eggs
1/2 tsp Salt

Chop rhubarb and put into pie shell. Mix well the sugar, eggs and
salt. Pour over rhubarb and bake in a 350 degree oven till bubbly.
Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos
and all.
Depression Era Recipes Patricia R. Wagner
by Carolyn Shaw

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Per Serving (excluding unknown items): 982 Calories; 10g Fat (8.5%
calories
from fat); 14g Protein; 217g Carbohydrate; 6g Dietary Fiber; 374mg
Cholesterol; 1193mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fruit; 1 Fat;
13
1/2 Other Carbohydrates.




* Exported from MasterCook *

Rhubarb Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Butter
1 1/4 cup Sugar
2 cup Rhubarb, diced
2 Egg yolks
1 Tbsp Flour
1 Baked pie shell, 8"
4 Tbsp Sugar
2 Egg whites

Melt the butter, add 1 cup of the sugar and all the rhubarb. Cook
until the rhubarb is slightly softened and the sugar is melted. Add
slightly beaten egg yolks. Mix the remaining 1/4 cup of sugar with
the flour and add to the rhubarb mixture. Cook until the rhubarb has
a jelly like consistency. Pour into baked pie shell. Top with a
meringue made by beating the 4 Tbsp of sugar into the egg whites
until stiff. Brown in a 300 F. oven for 15 minutes.

From: The Canadian Heritage Cookbook by Edna McCann Typed by Bob White

From: "Mary Riemermann"




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Per Serving (excluding unknown items): 5484 Calories; 103g Fat (16.6%
calories from fat); 26g Protein; 1146g Carbohydrate; 4g Dietary Fiber;
674mg
Cholesterol; 1073mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean
Meat; 20 Fat; 70 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Rhubarb Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup All-purpose flour
2 tsp Sugar
2 tsp Salt
1/2 cup Cold unsalted butter, cut
Into small pieces
6 Tbsp Cold vegetable shortening
6 Tbsp Ice water

THE FILLING: 6 cups rhubarb, trimmed and cut into 1/4-inch pieces
8 Tbsp all-purpose flour
1 1/4 cups sugar
1/4 cup orange juice
1 tsp grated orange rind
1/2 tsp ground cinnamon
1 egg, beaten with
1 teaspoon water
1 Tbsp sugar (for top)

To make the crust, place the flour, sugar and salt in the bowl of a
food processor and pulse just to combine. Add the butter and
shortening; pulse until the mixture resembles coarse meal. With the
machine running, slowly pour in the water. Process just until the
mixture begins to come together. Gently press the dough into a ball.
Wrap in plastic and refrigerate for 30 minutes.

To make the filling, toss all of the ingredients together in a large
bowl. Preheat the oven to 375F.

On a lightly floured surface, roll out half of the dough to fit a 9-
inch pie plate. Place the dough in the plate and spoon in the
filling. Roll out the remaining dough into a 9-inch circle. Place
the top crust on the pie and press the edges together to form a tight
seal; trim and crimp. Brush the egg mixture over the top and cut
steam vents with a sharp knife. Sprinkle the top with 1 tablespoon of
sugar. Bake until the crust is nicely browned, about 45 minutes. Cool
on a wire rack.

Makes 8 to 10 servings.

[Molly O'Neill; The New York Times Magazine]
Posted by Fred Peters.


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Per Serving (excluding unknown items): 292 Calories; 1g Fat (2.4% calories
from fat); 8g Protein; 62g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol;
1078mg Sodium. Exchanges: 4 Grain(Starch); 0 Other Carbohydrates.

Helen

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