Any Home Bakers Here?

[R2elk]

Anybody have a good strawberry rhubarb pie recipe?

Yes, throw the strawberries away and only use rhubarb. It is much better without the strawberries.

Rhubarb Pie

1 1/3 to 1 2/3 cups sugar
1/3 cup flour
4 cups cut up rhubarb (1/2" pieces)
1 tbsp butter

Preheat oven to 425° F.
Prepare pastry.
Mix sugar and flour with rhubarb and pour into pastry lined pie pan. Dot with butter.
Cover with top crust that has slits in it; seal pastry edges. Gently wipe top of crust with milk and then sprinkle lightly with sugar.

Cover crust edges with aluminum foil to prevent excessive browning (burning), remove foil when 15 minutes of baking time remain.

Bake at 425°F for 15 minutes then reduce heat to 375°F for an additional 1 hour. Bake until juice is bubbling (boiling) through slits in crust. Remove from oven and allow to cool before serving.

According to this recipe from Betty Crocker a 20 ounce package of frozen rhubarb partially thawed may be substituted for the four cups of fresh rhubarb. Decrease the sugar by 2/3 cup when using frozen rhubarb.

 

[ronott1]

Yes, throw the strawberries away and only use rhubarb. It is much better without the strawberries.

Rhubarb Pie

1 1/3 to 1 2/3 cups sugar
1/3 cup flour
4 cups cut up rhubarb (1/2" pieces)
1 tbsp butter

Preheat oven to 425° F.
Prepare pastry.
Mix sugar and flour with rhubarb and pour into pastry lined pie pan. Dot with butter.
Cover with top crust that has slits in it; seal pastry edges. Gently wipe top of crust with milk and then sprinkle lightly with sugar.

Cover crust edges with aluminum foil to prevent excessive browning (burning), remove foil when 15 minutes of baking time remain.

Bake at 425°F for 15 minutes then reduce heat to 375°F for an additional 1 hour. Bake until juice is bubbling (boiling) through slits in crust. Remove from oven and allow to cool before serving.

According to this recipe from Betty Crocker a 20 ounce package of frozen rhubarb partially thawed may be substituted for the four cups of fresh rhubarb. Decrease the sugar by 2/3 cup when using frozen rhubarb.

Thanks!

I have not seen fresh Rhubarb in the stores here. I did look for frozen Rhubarb but the store I went to did not have it.

 

[R2elk]

Thanks!

I have not seen fresh Rhubarb in the stores here. I did look for frozen Rhubarb but the store I went to did not have it.

I just go out in the garden and gather what I need. I always cut extra. I add a little water to the extras and cook it down like you would to make applesauce. Sweeten to taste and it is an excellent applesauce substitute.

 

[ronott1]

I just go out in the garden and gather what I need. I always cut extra. I add a little water to the extras and cook it down like you would to make applesauce. Sweeten to taste and it is an excellent applesauce substitute.

That sounds very good!

 

[DigMyChicks]

Yes, throw the strawberries away and only use rhubarb. It is much better without the strawberries.

Rhubarb Pie

1 1/3 to 1 2/3 cups sugar
1/3 cup flour
4 cups cut up rhubarb (1/2" pieces)
1 tbsp butter

Preheat oven to 425° F.
Prepare pastry.
Mix sugar and flour with rhubarb and pour into pastry lined pie pan. Dot with butter.
Cover with top crust that has slits in it; seal pastry edges. Gently wipe top of crust with milk and then sprinkle lightly with sugar.

Cover crust edges with aluminum foil to prevent excessive browning (burning), remove foil when 15 minutes of baking time remain.

Bake at 425°F for 15 minutes then reduce heat to 375°F for an additional 1 hour. Bake until juice is bubbling (boiling) through slits in crust. Remove from oven and allow to cool before serving.

According to this recipe from Betty Crocker a 20 ounce package of frozen rhubarb partially thawed may be substituted for the four cups of fresh rhubarb. Decrease the sugar by 2/3 cup when using frozen rhubarb.

Thank you! I want to bring this to a 4th of July gathering. Apparently son’s girlfriends family likes strawberry rhubarb. I am probably going to have to use frozen rhubarb so I’m glad you showed the decrease in sugar.

 

[pennyJo1960]

Good afternoon how is everyone today Hamburgers on the menu tonight

 

[N F C]

Yes, throw the strawberries away and only use rhubarb. It is much better without the strawberries.

Rhubarb Pie

1 1/3 to 1 2/3 cups sugar
1/3 cup flour
4 cups cut up rhubarb (1/2" pieces)
1 tbsp butter

Preheat oven to 425° F.
Prepare pastry.
Mix sugar and flour with rhubarb and pour into pastry lined pie pan. Dot with butter.
Cover with top crust that has slits in it; seal pastry edges. Gently wipe top of crust with milk and then sprinkle lightly with sugar.

Cover crust edges with aluminum foil to prevent excessive browning (burning), remove foil when 15 minutes of baking time remain.

Bake at 425°F for 15 minutes then reduce heat to 375°F for an additional 1 hour. Bake until juice is bubbling (boiling) through slits in crust. Remove from oven and allow to cool before serving.

According to this recipe from Betty Crocker a 20 ounce package of frozen rhubarb partially thawed may be substituted for the four cups of fresh rhubarb. Decrease the sugar by 2/3 cup when using frozen rhubarb.

Love me some rhubarb pie, thanks for sharing the recipe Bob!

 

[R2elk]

Thank you! I want to bring this to a 4th of July gathering. Apparently son’s girlfriends family likes strawberry rhubarb. I am probably going to have to use frozen rhubarb so I’m glad you showed the decrease in sugar.

Most people who like Strawberry Rhubarb pie is because they have never had plain rhubarb pie. The strawberry versions call for reduced sugar because of using strawberries. Strawberries, unless fully ripe homegrown versions are not sweet so reducing the sugar makes a sour pie. Rhubarb is tart, not sour. There is a difference. All the people that I know who claimed they liked strawberry rhubarb pie preferred the plain rhubarb pie in taste tests.

 

[R2elk]

Love me some rhubarb pie, thanks for sharing the recipe Bob!

I made one last month and half of it was gone before I got a piece. No one that got a piece of it said it was good. They all said it was really good.

 

[wyoDreamer]

My rhubarb is finally growing good. I will be cutting a bunch and canning pints of Sunshine Rhubarb Juice. It is really refreshing on a hot summer day and a nice summer memory during winter.
Not a rhubarb pie person.