Does anyone have a good recipe ?!
Answers: for rubarb pie ? thanks
Rhubarb pie recipe is made with orange juice, two crusts, and mace or nutmeg.
INGREDIENTS:
pastry for 2-crust 9-inch pie
1 1/2 pounds rhubarb, trimmed, washed
2 eggs
1 3/4 cups sugar
4 tablespoons flour
1/4 teaspoon mace or nutmeg
dash salt
1/4 cup orange juice
1 tablespoon melted butter
PREPARATION:
Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice.
Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.
Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.
Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges
I would go to allrecipes.com they have a ton and see what other people thought about them, and see the differences between them and pick the one you want.
This rhubarb pie is simple, but good. I love the crumb topping on it. For a slight change, try Strawberry-Rhubarb Pie. The crumb topping may be replaced with a full or lattice crust.
1 9 inch pie shell
4 cups rhubarb, sliced 1 inch thick
1 cup sugar
4 tablespoons all-purpose flour
1/2 teaspoon lemon juice
1 teaspoon salt
CRUMB TOPPING
1 cup all-purpose flour
1 dash salt
1/2 cup sugar
1/4 cup butter, softened
Preheat oven to 425o F.
Combine the rhubarb, sugar, flour, lemon and salt.
Turn into unbaked pie shell.
Bake for 30 minutes.
Combine topping ingredients; mix with hands until large crumbs form sprinkle crumbs on top.
Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack.
**Rhubarb is tart.
Depending on your taste, you might want to add more sugar.
Rhubarb Pie
8 servings
Prep: 30 minutes
Bake: 45 minutes
Ingredients
3/4 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
6 cups fresh or frozen unsweetened sliced rhubarb, thawed
1 15-ounce package folded refrigerated unbaked piecrust (2 crusts)
Directions
1. Preheat oven to 375 degree F. For filling, in a large bowl stir together sugar, flour, and cinnamon; stir in undrained rhubarb.
2. Line a 9-inch pie plate with pastry; trim. Transfer filling to pastry. Trim bottom pastry to edge of plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired. If desired, brush with milk; sprinkle with sugar.
3. Cover edge of plate with foil. Bake for 25 minutes; remove foil. Bake for 20 to 30 minutes more or until filling is bubbly in center and pastry is golden. Cool on a wire rack. Makes 8 servings.
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Rhubarb Raspberry Pie
Prep: 30 min.
Bake: 45 min.
Ingredients
1-3/4 cups sugar
1/3 cup all-purpose flour
4 cups chopped fresh rhubarb or frozen rhubarb*
1 medium cooking apple, peeled and coarsely shredded
1 recipe Pastry for a Double-Crust Pie (recipe follows)
1 cup raspberries
Directions
1. In a large mixing bowl stir together the sugar and flour. Stir in rhubarb, raspberries, and apple. Transfer to a pastry-lined 9-inch pie plate. Trim pastry even with the rim of the pie plate. Cut slits in the top crust. Place top crust over fruit filling. Seal and flute the edge. Cover edges with foil; bake in a 375 degree F. oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack for two hours before serving. Makes 8 servings.
*Note: If using frozen rhubarb, use 1/2 cup flour instead of 1/3 cup; toss the chopped rhubarb with the sugar and flour mixture. Let the mixture stand about 30 minutes or until the fruit is partially thawed but still icy. Stir well. Gently fold in the raspberries and apple. Transfer rhubarb mixture to the pastry-lined pie plate. Continue as directed except bake pie for 50 minutes. Remove foil from edges and bake 10 to 20 minutes more or until the top is golden and the fruit is tender.
Pastry for a Double-Crust Pie: In a bowl stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten 1 dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Fill as above. roll remaining dough into a circle about 12 inches in diameter. Continue as above.
don't know the full recipe but this is just a tip
top the pie off with some beaten eggwhite (with plenty of sugar) and put the burner on the eggwhite till nice and brown.
YUMMY