Rhubarb pie?

Question

I LOVE to make rhubarb pie from the rhubarb that I grow in my garden. But, every time I try to make a pie I end up with a large amount of liqued at the bottem. How do I soak up the liqued and still keep the same rhubarb taste that I love?

Answer 1

DUTCH RHUBARB PIE

1 c. sugar
2 tbsp. cornstarch
1 c. water
3 egg yolks, beaten
1 tbsp. butter
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavor
2 c. diced rhubarb
1 unbaked 9 inch pie shell

In saucepan cook sugar, cornstarch, water, and salt over medium heat until thickened, stirring constantly. Stir small amount into beaten egg yolks, then gradually add the rest of the eggs. Add flavorings and diced rhubarb. Pour into pie shell and bake at 375 degrees for 55 minutes, or until filling is set.
Beat the 3 whites until soft peaks add 1/3 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon cream of tartar. Spread on top of pie; brown in oven. Cool.

Answer 2

Here's my mother's recipe for Rhubarb Pie. It comes out great every time. It is for a doubled crusted 9" pie - choose your own pastry crust recipe.

Rhubarb Pie Filling
4 cups rhubarb - cut in 1/2" pieces
3 Tbs. flour
2 eggs
1 1/4 cups sugar
1/8 tsp. nutmeg

Mix sugar, nutmeg, eggs and flour together. Add to rhubarb and mix well. Pour into bottom crust. Add a few small dabs of butter (up to 1 Tbs. total butter). Add top crust and crimp. Cut a few vent holes in top crust (or an open R).

Bake in 450 F oven for 15 minutes. Turn oven down to 350 F and bake for another 45 minutes.

Answer 3

This was my mom's recipe and I've also made it for years.Very tasty.

RHUBARB PIE:
1 baked pie shell
3 cups rhubarb
1 cup brown sugar
1 egg yolk
butter-size of an egg
2 tbsp's flour

Mix together brown sugar,egg yolk and butter in a lg. saucepan.
Add the rhubarb and flour and mix well
Stir and cook on top of the stove till mixture is thickened.
Pour into baked crust.
Cool and serve.

No problem with juice in the pie this way.

Answer 4

cream cheese... is that in your recipe already?

CREAM CHEESE RHUBARB PIE

4 c. rhubarb, cut in 1-inch pieces
1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 (9-inch) pie crust (unbaked)
1 (8 oz.) pkg. cream cheese
2 eggs
1 c. sour cream
1/2 c. sugar
Almonds, for garnish (optional)

Preheat oven to 425 degrees. In saucepan, over medium heat, cook rhubarb, 1 cup sugar, cornstarch and salt, stirring often, until mixture boils and thickens. Pour into pie crust. Bake 10 minutes; remove from oven.
Meanwhile, in small bowl, with mixer at medium speed, beat cream cheese, eggs and 1/2 cup sugar until smooth; pour over rhubarb mixture. Turn oven to 350 degrees. Bake 30 to 35 minutes until set; cool on wire rack and chill. To serve, spread sour cream on top of pie. Garnish with almonds or sprinkle with a little cinnamon and sugar.

Answer 5

This is my recipe, sometimes I add other fruits to it....strawberries, apples pineapples etc.
Just some questions.
do you cook it long enough
due you add flour to the mix
drain your mix before putting it in the pie
put steam holes in the crust.
Good luck.

1 qt. (4 cups) sliced rhubarb

1-1/4 cups sugar

2 Tbsp. MINUTE Tapioca

1 tsp. grated orange peel

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 Tbsp. butter or margarine, cut up

1 Tbsp flour

PREHEAT oven to 425°F. Mix rhubarb, sugar, tapioca and orange peel in large bowl. Let stand 15 minutes or less, drain mixture.

PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Answer 6

try cooking it down some more before you put it in the pie pan