Teenies Accidental Rhubarb Raspberry Pie Recipes

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FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

RASPBERRY-RHUBARB SLAB PIE



Raspberry-Rhubarb Slab Pie image

"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen servings.

Number Of Ingredients 13

3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 large egg yolk, room temperature
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
VANILLA ICING:
1-1/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
5 to 6 teaspoons 2% milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.

Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.

RHUBARB RASPBERRY CUSTARD PIE



Rhubarb Raspberry Custard Pie image

This wonderful pie is from Better Homes & Gardens 1990 Best Recipes Yearbook..Perfect for your guests or loved ones...very impressive looking and well worth the effort...you won't believe that you made it...amazing flavours...

Provided by Baby Kato

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups white sugar
1 tablespoon flour
1/4 teaspoon nutmeg
4 eggs, beaten
1 favourite pastry shells
3 cups rhubarb, cut into 1 inch peices
1 cup raspberries, fresh or 1 cup frozen raspberries (unsweetened)
1/4 cup flour
1/4 cup white sugar
1/4 cup almonds, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter (or margarine)
1 sheet aluminum foil

Steps:

  • In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
  • Add eggs.
  • Beat till well blended.
  • Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
  • Pour the egg mixture over fruit.
  • Cover the edges with foil to prevent overbrowning.
  • Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
  • Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
  • Cut in butter, until the size of a small pea.
  • Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
  • Leave a 5" circle in the center uncovered.
  • Return to oven for 5 more minutes.
  • Cool on wire rack.
  • Cover and chill any leftovers-- if you have any!

Nutrition Facts : Calories 387.5, Fat 15.6, SaturatedFat 4.8, Cholesterol 100.6, Sodium 199.9, Carbohydrate 57.2, Fiber 2.9, Sugar 39, Protein 6.6

RHUBARB PIE IV



Rhubarb Pie IV image

This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!

Provided by MBARTLEY

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
¾ cup all-purpose flour
1 ¼ cups white sugar
2 (9 inch) unbaked pie crusts
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
  • Bake in preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 64.4 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 290.8 mg, Sugar 32 g

BUMBLEBERRY PIE I



Bumbleberry Pie I image

This pie is a mixture of four flavors: apples, raspberries, blackberries, and rhubarb.

Provided by Doreen Wetheral

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

2 (9 inch) unbaked pie crusts
1 ⅓ cups white sugar
⅓ cup all-purpose flour
2 cups thinly sliced apples
1 cup raspberries
1 cup fresh blackberries
1 cup fresh rhubarb, cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
  • Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 67.2 g, Fat 14.5 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 280.6 mg, Sugar 38.3 g

RHUBARB RASPBERRY PIE



Rhubarb Raspberry Pie image

Make and share this Rhubarb Raspberry Pie recipe from Food.com.

Provided by Diana Adcock

Categories     Pie

Time 50m

Yield 1 Pie

Number Of Ingredients 8

3 cups rhubarb, chopped into 1/2 inch pieces
1 1/2 cups raspberries, whole and rinsed
1 cup brown sugar
2 tablespoons flour
1/8 teaspoon salt
2 eggs, beaten
1/8 teaspoon cinnamon (or less)
1 double crust (lots of recipes in search under pie pastry)

Steps:

  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.

Nutrition Facts : Calories 2680.6, Fat 100.8, SaturatedFat 26, Cholesterol 372, Sodium 2649.6, Carbohydrate 415.3, Fiber 19.2, Sugar 226, Protein 39.6

BUMBLEBERRY PIE II



Bumbleberry Pie II image

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

Provided by TEDDYMOM1

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h45m

Yield 16

Number Of Ingredients 17

5 ½ cups all-purpose flour
¼ teaspoon salt
2 cups shortening
¾ cup cold water
1 egg
1 tablespoon vinegar
4 cups apples - peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
⅔ cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
  • Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 73.7 g, Cholesterol 24.4 mg, Fat 27 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 43.9 mg, Sugar 32.1 g

BLUEBARB PIE



Bluebarb Pie image

After experimenting with many different fruit and rhubarb combinations, I have found this one to be my favorite. It is simply the most delicious pie I've ever had.

Provided by Sarah Rose

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 10

3 cups diced rhubarb
1 ½ cups fresh blueberries
1 pinch salt
⅛ teaspoon ground nutmeg
½ teaspoon lemon juice
1 ⅓ cups white sugar
⅓ cup all-purpose flour
1 double crust ready-to-use pie crust
2 tablespoons butter, cut up
1 tablespoon white sugar

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place on lower oven rack.
  • Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. Pour into the pie shell and dot with butter.
  • Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning.
  • Bake in the preheated oven on the baking sheet for 15 minutes; reduce the heat to 350 degrees F (175 degrees C) and bake 35 minutes longer. Remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 65.4 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 275.8 mg, Sugar 38.2 g

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