Great Great Aunt Jessies 1940s Rhubarb Pie Filling Recipes

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RHUBARB SOUR CREAM PIE



Rhubarb Sour Cream Pie image

This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.

Provided by S. HODGE

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 ½ cups white sugar
1 cup sour cream
⅓ cup all-purpose flour
½ cup all-purpose flour
½ cup brown sugar
¼ cup butter, melted

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
  • In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES



Great Great Aunt Jessie's 1940's Ice Box Cookies image

Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.

Provided by TMoney

Categories     Dessert

Time 18m

Yield 15 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 cup brown sugar (or scant cup granulated sugar)
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup broken nutmeats

Steps:

  • Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
  • Mix well and add 1/2 teaspoon vanilla.
  • Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
  • Add to first mixture.
  • Then add 1/2 cup broken nut meats.
  • Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
  • When very cold, slice and bake in temperature of 400*.
  • 8 minutes.
  • Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6

GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING



Great Great Aunt Jessie's 1940's Rhubarb Pie Filling image

This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)

Provided by TMoney

Categories     Pie

Time 1h15m

Yield 1 pie

Number Of Ingredients 4

2 lbs tender fresh rhubarb
2 eggs
1 -1 1/4 cup sugar
2 -4 tablespoons flour

Steps:

  • Wash and dry rhubarb (do not peel unless the skin is very tough).
  • Cut the stalks into about 1/2 inch pieces.
  • Beat the eggs and add sugar and flour which have been mixed together.
  • Beat until the three are as one.
  • Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
  • I like a high, rounding pie even if I do have to put a pan under it in the oven.
  • Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
  • To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
  • If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
  • Where there is pie, there should be cheese.
  • We chose this time a soft cheese molded into small balls- one for each serving.
  • Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
  • And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.

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