skip to main content

The Kitchen Table

What is Your Favorite Recipe for Rhubarb Pie?

12 years ago

I am going to bake a rhubarb pie for Monday as we will be celebrating two birthdays. Would you share your favorite recipes?

Thanks

Sue

Sort by:Oldest

Comments (15)

linda_in_iowa
12 years ago
Cherry Rhubarb Pie
1 unbaked 9 inch double crust
2 C of pitted sour cherries
2 C rhubarb, chopped
1/4 C flour
1 1/2 C sugar
1/2 tsp almond extract
3 Tbs butter
sugar for sprinkling
In a mixing bowl combine the cherries, rhubarb, flour, sugar and almond extract. Pour into pie shell and dot with butter. Cover with top crust, pinching edges together. Make several slashes with knife. Sprinkle top with sugar. Bake 425 F for 45-50 minutes.
cheri2008
12 years ago
LOVE, LOVE Rubarb Pie !! I have never thought of cherry/rubarb.. will definatly be trying this...thanks for sharing!
Related Discussions
Your Favorite Pumpkin Pie recipes?
Q
Comments (23)
Imagine 1 1/2 cups of refined cane sugar in one pie, Gardenlad. A Libby pie is beautiful and tasty but substituting a lovely flavorful squash from the garden wouldnÂt be excessive or unnecessary. Even if, or especially if, one reduces the refined sugar in preparation. (No guilt on gilding any lily, here ;o) As regards kabocha, I am so totally unfamiliar with growing and utilizing this squash. We have tried a couple of varieties with very limited success (season may be too short, nights too cool). Blue Hubbards have done okay but, perhaps for the same reasons, not especially well. So, we return happily each year to buttercups and harvest this season could be measured by the wheelbarrow. I realize that the terms "pumpkin" and "squash" cannot be directly related to species; as you point out, forms of several are called pumpkins. "100% pure pumpkin" says the Libby web site. Then they refer to "a special variety of pumpkin called the Dickinson." But, it looks as thoÂ the Dickinson is a C. moschata rather than C. pepo (Jack oÂlanterns). IÂve used C. moschata butterNUTs and certainly donÂt prefer them to C. maxima butterCUPs. Taste is subjective, however. Steve Here is a link that might be useful: Llibby Llabel
...See More
Pecan pie, what's your favorite recipe?
Q
Comments (14)
I think the most likely option is a low-sugar pie rather than no-sugar. I notice even the Splenda recipes rely on corn syrup, so clearly there are limits (i.e. the gooey factor). How do you feel about agave nectar? There's a recipe on the food network that uses agave. I noticed one reviewer, who is also diabetic, further modified the recipe with the Splenda-brown sugar blend and then browned the butter to up the flavor. You might look at something like that as a possible direction to go. If you did it as tarts or pecan tassies, that would further reduce through management of serving sizes. Carol Here is a link that might be useful: Agave Nectar Pecan Pie
...See More
Help...where's the rhubarb pie recipe
Q
Comments (4)
Know this is not what you are looking for, but I have this recipe saved to make with some rhubarb that I have frozen. Rhubarb pudding 1 cup all-purpose flour 1/2 cup white sugar 1 teaspoon baking powder 1 pinch salt 1 egg 1 tablespoon melted butter 1/2 cup milk 4 cups sliced rhubarb 2 cups white sugar 1 1/2 cups boiling water DIRECTIONS Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish. Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish. Cover a baking sheet with aluminum foil, and place the pudding dish on top. Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
...See More
Your best recipe for strawberry-rhubarb pie/crisp/cobbler
Q
Comments (4)
Annie, my grandmother also made a great S/R pie, but I don't have her ingredient amounts. I copied yours. :-) Here's a S/R crisp I like. Frozen fruit can be used, if necessary. Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1¼ cups sugar, divided 1½ teaspoons orange zest 1 tablespoon cornstarch ½ cup freshly squeezed orange juice 1 cup flour ½ cup light brown sugar, lightly packed ½ teaspoon salt 1 cup quick-cooking (not instant) oatmeal 12 tablespoons (1½ sticks) cold butter, diced Preheat the oven to 350 degrees Fruit: Toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper. Topping: in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.
...See More
Marilyn Sue
Original Author
12 years ago
That does sound good. Wish I had some cherries!

Sue
Jasdip
12 years ago
Yum! We love rhubarb pie! I've made 2 so far this season.
This is the one I always make, it's so quick and easy.

Rhubarb Pie

1 lb rhubarb, cut in 1" lengths (5 heaping cups)
3/4 cup white sugar
3 tbsp flour
pinch salt
1 egg
1 9" pastry

Combine sugar, flour, salt and egg. Stir in the rhubarb and pile into the pie shell.

Bake at 425 for 10 minutes, then at 350 for 35 minutes.
phyllis__mn
12 years ago
This is the one I always make, and dgds use now also.....

Mix all together.......

3 cups chopped rhubarb
3 beaten eggs
2 Tbsp. flour
1 1/2 cups sugar
1 Tbsp. melted butter
1/4 cup cream
grated orange rind (from one orange)
pinch of salt

Pour into pie shell, cover with another shell. Bake at 450ÃÂº for 15 minutes, then at 350ÃÂº for about 45 minutes.
linda_in_iowa
12 years ago
Marilyn Sue, I used canned tart cherries in my pies.
ruthieg__tx
12 years ago
Strawberry rhubarb...love it.
kanooka
12 years ago
Rhubarb Sour Cream Pie
1 unbaked 9" pie shell (no top pastry required)

3 - 4 C. chopped rhubarb
1 1/4 C. gran. sugar
1/3 C. all-purpose flour
3/4 C. sour cream OR plain yogurt (either works well)
Stir together & pour into the unbaked pie shell

Topping
1/2 C. all-purpose flour
1/2 C. brown sugar
1/4 C. soft butter or margarine
Rub together - sprinkle over top of the rhubarb

Bake on bottom shelf, 425ÃÂ° for 10 minutes; reduce oven temp. to 350ÃÂ° for 40 - 50 minutes

Let cool a bit before serving

Enjoy!!
User
12 years ago
I wish it wasn't almost 10:00 at night! I do have 3 bags in the freezer but those are for later. Maybe tomorrow.
Radiogypsy
12 years ago
http://ktwb.com/blogs/miss-cindys-sensations/1325/how-to-make-a-strawberry-rhubarb-pie/

Here is a link that might be useful: Rhubarb Pie Recipe
rob333 (zone 7b)
12 years ago
what's the best way to keep down fibrous stuff in a rhubarb pie? I've had some that do, some that don't, but I haven't ever made my own. I'd like to avoid the strings.
Marilyn Sue
Original Author
12 years ago
I think if you cut your pieces small enough you should not have a problem, if you need larger pieces you can peel them off. I just cut mine small.

Sue
Jasdip
12 years ago
Just cut the pieces small Rob, as Sue mentioned. I don't have strings in my pies, or crisps.
rob333 (zone 7b)
12 years ago
I just remembered I asked this question. Thanks for the answers!
Alice_sj
12 years ago
I did not see this post until now. More yummy recipes! I will be trying the rhubarb and cherries. Never tried before, but just the thought of the combination reminds me of childhood.

Related Stories

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Rhubarb

By Marianne Lipanovich

This showstopping perennial especially flourishes in the cold of fall and winter gardens, and the proof is in the pies

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

ORANGE Treat Your Rooms to Pumpkin Pie Orange

By Charmean Neithart Interiors

Stir some pumpkin colors into your interiors for design deliciousness that lasts well beyond Thanksgiving

PRODUCT PICKS Guest Picks: Pi Day + Pie Stuff = Yummy Fun

By Mariko Jackson

Add these tools and accessories to your baking arsenal and watch smiles multiply

PRODUCT PICKS Guest Picks: Fall Entertaining Favorites

By Laura Gaskill

Make autumn feasts a piece of cake with chic compostable plates, pretty glasses, pie accessories and more

GARDENING GUIDES Cool-Season Vegetables: How to Grow Chard

By Marianne Lipanovich

A year-round garden favorite with a colorful stem, Swiss chard comes into its own in early spring and in fall

FUN HOUZZ 15 Cool Rooms and the TV Shows They Want You to Watch

By Becky Harris

Get nestled in with the fall 2014 premieres, some old favorite shows and a coordinating nosh

FARM YOUR YARD If You Have Room for Only One Summer Crop ...

Get an edible that’s long on flavor even if you’re short on space, with a long-time gardener’s favorite picks

Sponsored

Structural Remodeling

Franklin County's Heavy Timber Specialists | Best of Houzz 2020!

More Discussions

recipe format option

21

What are you reading? August 2026 Edition

23

I'll show you mine/ysmy - F 8/7/26

18

Friday/Weekend Quiz

9

I'll show you mine/ysmy - Sa 8/8/26

13