Cook's Kitchen

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Rhubarb Pie

 

2-9" pies

 

This makes a very deep pie-if your have a shallow pie pan, reduce the amount by a cup or so.

2 prepared pie crusts

8 cups fresh rhubarb

boiling water

3 cups sugar

¼ cup flour

2 large eggs, beaten

1 tbsp vanilla

Topping:

¾ cup flour

⅔ cup sugar

⅔ cup butter

¾ cup oatmeal

 

Dice the rhubarb and place in pan. Pour boiling water over the rhubarb to cover. Let stand for about half hour or until cooled. Drain well. (You can reserve the juice to add to iced tea.)

Add sugar, flour, eggs and vanilla to the rhubarb and mix together. Pour into the two pie shells.

For streusel topping: Mix together ingredients using a pastry cutter or fork. It should be a bit lumpy. Distribute this over the top of the rhubarb and pat down firmly. Place the pies on a cookie sheet to catch any drippings and bake in a 350 oven for about 50 minutes or until crust is nicely browned.

If you don't Have enough rhubarb to go around, try adding an equal amount of fresh apples, peeled and sliced, or pie cherries-both good variations.

 

 

Rhubarb Dump Cake

 

--

3 cups fresh rhubarb

1 pkg yellow cake mix

1 ½ cups sugar

1 ½ sticks margarine

2 tbsp Minute Tapioca

½ cup nut meats

 

Cut up rhubarb and fill a 9x12 pan half full.

Sprinkle the sugar and tapioca over the rhubarb evenly.

Cover evenly with dry cake mix.

Sprinkle on nut meats. Melt margarine and drizzle evenly over cake mix. Bake 45 minutes in a 350 oven. Serve with whipped cream or ice cream.

 

 

 

Rhubarb Crisp

 

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¾ cup oatmeal

½ cup margarine or butter, melted

1 tsp. cinnamon

1 cup flour

1 cup brown sugar

1 cup raw rhubarb, diced

1 cup sugar

2 tbsp. cornstarch

1 tsp. vanilla

 

Mix first 5 ingredients for crust. Put 1/2 of mixture on bottom of 8" square pan and put on 1 cup diced raw rhubarb. Boil sugar & cornstarch for 1 minute then add 1 teaspoon vanilla. Pour over rhubarb on bottom crust and put rest of crumb mixture on top and bake at 350 for 1 hour.