Saturday, June 19, 2010

Rhubarb Pie


A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough, means keeping the fruit thin, and baking the crust at a high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow instructions for Tender Pie Pastry.
  1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
  2. Sprinkle sugar on top.
  3. Take about 6 large rhubarb stalks.
  4. Slice the stalks very thin making up to 5-6 Cups.
  5. Then layer the bottom crust with the rhubarb.
  6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
  7. Roll out another pie crust the same size and flip it on top.
  8. Sprinkle again with sugar lightly on top.
  9. Bake at 425' for 20 min.
Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.
This is ideal for a large crowd. Add a scoop of ice-cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

18 comments:

  1. That is an awesome idea! I will have to remember to tell my mom about baking pies on a cookie sheet instead of in a pie plate.

    We have always liked rhubarb in our family. We had it very often growing up. Looks so very yummy! (Would it be healthy enough for breakfast?? lol)

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  2. Oh, that looks toooo goood! Yummm!

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  3. What a wonderful presentation for pie, sometime the standard pie pan pie is too deep to serve in narrow slices. Thanks.

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  4. That looks yummy. I'd love a piece right now for breakfast! Kathy

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  5. Ok.. my mouth is watering .. Listen for the doorbell-I'll be right over!
    Rhubarb is my all-time favorite pie, and your squares look wonderful !

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  6. Oh my...yummers! I am definitely going to have to impress my 'new staff' with this one!

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  7. This looks really really good Marg!

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  8. That looks really tasty! I love that you could substitute apples. I have a large extended family and this sounds perfect to bring to a gathering!

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  9. This looks really delicous! Can you use frozen rhubarb instead of fresh?

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  10. I don't see why not...but I always use fresh apples or fresh rhubarb. Pie tastes so much better.
    It might need to be slightly thickened so that it is not too watery.
    I use my frozen fruit for fruit crumbles.

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  11. This looks amazing. I know what I'll be dreaming about tonight :).

    I am going to try this..I have a bunch of rhubarb ready for picking in my back yard. I plan to use most of it for rhubarb jam, but I'll be saving the rest for this heavenly recipe.

    Thank you so much for sharing this treasure!!!

    :)Erin
    http://homeswheremyheartis.blogspot.com

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  12. This looks wonderful! I've been a fan of rhubarb since I was a little girl.

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  13. Oh...this looks so good! You don't happen to have a slice or two left for sampling, do you?

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  14. I baked this recipe today, I made 3, one with rhubarb, one with strawberries and one with both strawberries and rhubarb...definitely will be making this one again it was a hit with everyone in both my husband's family and my own.
    Thank-you so much for sharing!

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  15. I am going to try this on Sunday night. Have you ever substituted butter for the shortening?

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  16. I have tried many different shortenings, but the dough becomes too leathery. I use Crisco, which seems to keep a light flaky texture.
    Maybe you will have better results.
    One of my other favorite recipes that I have discovered on this blog and it uses butter.
    http://mennonitegirlscancook.blogspot.com/2010/05/rhubarb-tart-with-custard-topping.html
    This recipes uses a whole cup butter and I love how it bakes up.
    Good luck.

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  17. where does the beaten egg white go into the dough or on the tops crust as a egg wash?

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  18. I believe the beaten egg white is spread on the pie before baking.

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