Tinas Crustless Rhubarb Pie Recipes

TINA'S CRUSTLESS RHUBARB PIE

Steps:

• 1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
• 2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes

RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender.

TINA'S IMPOSSIBLE RHUBARB PIE

Steps:

• 1. Grease pie plate (10 in) or 8x8 or 9x9 baking pan. Scatter rhubarb in bottom
• 2. Put remaining ingredients in a blender and blend well. Gently pour over rhubarb
• 3. bake 40-45 minutes. let rest 15 minutes to set up a bit more.

SUGARLESS RHUBARB PIE RECIPE - (3.6/5)

Steps:

• Cut Rhubarb into 1 inch pieces and place 3 Cups of Rhubarb into Pie Crust. In a small bowl blend together Eggs, Splenda, Milk, and Flour and pour over Rhubarb. Place in preheated oven of 450 degrees and bake for 15-20 minutes. Lower oven temperature to 300-350 degrees and continue to bake until Crust on top of the Rhubarb turns golden and knife comes out clean.

RHUBARB NO-CRUST PIE

Steps:

• Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
• Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.

RHUBARB CUSTARD PIE I

Steps:

• Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
• Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
• Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.