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Rhubarb Pie Recipes
Grandma's Rhubarb Pie Recipes Make Sensational Rhubarb Pies Every Time
If you love rhubarb, you will love these rhubarb pie recipes. They are easy fruit pie recipes to make and absolutely delicious.
Rhubarb, also known as pie-plant, grew in profusion behind the old tractor shed on our farm, and in the summer Mom would often gather a handful of the red stalks and prepare a rhubarb pie for our dessert.
I can still recall the enticing smell of that freshly baked, still-warm pie sitting on the sideboard waiting for us to finish our supper. Once the meal's dishes were cleared, Mom carefully cut it and slid a generous-size piece onto each of our plates. It was soooooo good!
Please, don't put it off any longer. Make one of these easy rhubarb pie recipes and experience an old-fashioned taste sensation.
Rhubarb Meringue Pie RecipeThe following rhubarb pie recipe is taken from Mom's old recipe scrapbook, circa 1929.
It's the sweet, sugary meringue topping that really sets this old-time pie-plant recipe apart.
2 cups rhubarb cut fine; over this pour 1 cup boiling water and let stand 5 minutes, drain off water and add to the pulp: yolks of 2 eggs, 1 cup granulated sugar, 2 tablespoons melted butter, 2 level tablespoons water. Beat all together, put in unbaked crust and cook in fairly hot oven. Make meringue of 2 egg whites and sugar. —Mrs. John Allen
Custard And Covered Rhubarb PiesThe following old-time rhubarb pie recipes are taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.
Aunt Babette always presented the best fruit pie recipes in her cookbooks, and these easy pie recipes are no exception, especially the delicious rhubarb custard pie recipe.
Covered Rhubarb Pie RecipeStrip the skin from the stalks of rhubarb, more commonly called pie-plant, then cut them in pieces abut an inch long, pour boiling water over them and let them remain in it until you prepare the pie crust. Drain the rhubarb, line your pie plates with a rich pie or puff paste, sprinkle cornstarch over the paste and then sugar. Now lay in the rhubarb, sprinkle heavily with sugar, and put flakes of butter over them (you may omit the butter if you object). Cover with a rich paste and retain the juice by moistening the edge of the under crust with white of egg, and pressing the upper one upon it. Spread beaten egg over the top crust also. Use perforated pie plates and remove form the plates as soon as taken from the oven, to prevent them from sticking.
Rhubarb Custard Pie RecipeStrip the skin carefully from the stalk of the rhubarb and cut it into small pieces. Scald with boiling water, then drain and press out every drop of water with your hands. Now set over the fire to stew, with as little water as possible. When done, press through a colander or wire sieve, sweeten to taste and flavor with grated nutmeg or lemon. Bake with strips of dough put across the top. I forgot to add: Beat up two eggs for each pie, after mixing the sugar. You may put in the yolks alone and use the whites for a meringue. If you do this, bake the paste first, then the custard.
Rhubarb Pie RecipesThe following easy rhubarb pie recipes are taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, published by the Saalfield Publishing Company, New York, in 1913.
These homemade pie recipes were once used by the White House chefs to prepare pastries for formal White House luncheons.
Superior Rhubarb PieCut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long; line a pie dish with paste rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich pie crust, cut a slit in the center, trim off the edge with a sharp knife and bake in a quick oven until the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed.
Cooked Rhubarb PieSkin the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them; when cooked, mash them fine and put in a small piece of butter; when cool, sweeten to taste; if liked, add a little lemon peel, cinnamon or nutmeg; line your plate with thin crust, put in the filling, cover with crust and bake in a quick oven; sift sugar over it when served.
Rhubarb pie recipes are easy to make. Why not make an old-fashioned rhubarb pie tonight? Better make two pies; they are that good.
I love a slice served hot with a scoop or two of vanilla ice cream on top, but it is excellent when eaten cold too. You will enjoy serving it to your loved ones.
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