RHUBARB PIES

Rhubarb Pies have been called: "Get Yourself a Husband Pie" because they are so delicious.

Rhubarb Custard Pie
1 unbaked pie shell
3 cups rhubarb finely chopped
2 tbsp butter
3 tbsp flour
½ tsp nutmeg
2 eggs, beaten
½ cup sugar

Combine butter, flour, nutmeg, eggs and sugar.  Beat until smooth.  Add rhubarb and stir, then put into pie shell.  Bake at 450 degrees F. for ten minutes. Reduce to 400 Degrees F. for 15 minutes and then to 350 degrees F for 25 minutes. 
Note:  The rhubarb must be finely cut.

Rhubarb Pie
1 ½ cups rhubarb
¾ cup sugar
1 egg
2 T flour

Cut stalks of rhubarb in ½-inch pieces before measuring.  Mix sugar, flour and egg; add rhubarb and bake between crusts or with lattice strips across top.

Note:  If  rhubarb is very acidic, it can be scalded before using by pouring boiling water over it. Drain. Less sugar will be needed.

Rhubarb Raisin Pie – Before putting on top crust, sprinkle with ½ cup raisins.

Rhubarb Apple Pie – Substitute some of the rhubarb for fresh apple slices, or dried apple slices which have been pre-soaked.

Sour Cream Rhubarb Pie
Pastry for a two crust pie 9 inch
3 cups apples, thinly sliced
2 ½ cups chopped rhubarb
1 cup sour cream
¾ cup brown sugar
1 tsp grated orange rind
¼ cup cornstarch

Line a 9 inch pie plate with pastry.  Fill with apple and rhubarb.  Combine sour cream, brown sugar, orange rind and cornstarch and spread over the fruit mixture. Roll out the top pastry on lightly floured surface. Fold in quarters and cut slits in pastry.  Set it gently over the pie and seal the edges. Bake in a 375 deg F oven for 50 min or until golden brown.

Pineapple Rhubarb Pie

Pastry for one-crust pie
3 cups rhubarb chopped
3/4 cup sugar
1/4 cup flour
1 can crushed pineapple, drained (8 1/4 oz)

Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter or margarine

Put pastry into a 9 inch pie pan. Combine all filling ingrtedients and put into pastry shell.  Combine the topping ingredients until crumbly and sprinkle over the fruit.

Bake at 425 deg F for 15 min. Reduce to 400 deg F and bake an additional 25 minutes or until cooked.

Rhubarb Tarts

24 tart shells
8 cups rhubarb, chopped
2 eggs, beaten
1 cup white sugar
1/2 tsp nutmeg
1 Tbsp butter
2 Tbsp milk
3 Tbsp flour
1 cup flour
1 1/2 cups brown sugar
1/2 cup butter

Put tart pastry shells into two muffin pans (12 cup size). 

Chop rhubarb and set aside.  Mix eggs, sugar, nutmeg, butter, milk and 3 Tbsp flour.  In a separate bowl, mix 1 cup flour, brown sugar and 1/2 cup butter until crumbly. 

Mix the rhubarb with the egg mixture and fill the unbaked tart shells.  Put the crumble mixture on top of the rhubarb mixture.  Bake at 425 deg F for about 20 min or until browned.

Rhubarb Whipped Cream Pie

2 Tbsp unflavored gelatin
1/2 cup cold water
2 1/2 cups stewed rhubarb
1 cup sugar
1 cup frozen whipped topping
1 graham wafer pie shell

Soften gelatin in water.  Heat rhubarb and sugar to boiling, add gelatin and stir until dissolved.  Cool.  When mixture starts to thicken, fold in the whipped topping.  Pour into pie shell and chill. Makes 1 pie.

Strawberry Rhubarb Pie

Pastry for a two-crust pie
2 cups strawberries, sliced
3 cups rhubarb, chopped
1 cup sugar
1/4 cup cornstarch

Combine all filling ingredients and spoon into the pie shell.  Top with remaining pastry.  Press edges together to seal and cut slits in the top.  Bake at 400 deg F for 45-60 minutes until brown.