Rhubarb Custard Pie and a couple of other rhubarb recipes from various sources

Rhubarb custard pie…my favourite…enjoy

RHUBARB CUSTARD PIE

4 CUPS CUT RHUBARB
2 EGGS
1 TBSP MILK
1/3 CUP FLOUR
1½ CUPS SUGAR
1 TBSP BUTTER

MIX EGGS, FLOUR, MILK & SUGAR WITH BUTTER. POUR OVER RHUBARB. BAKE AT 425°F FOR 45 – 50 MINUTES.

Rhubarb Upside-down Cake

3 Tbsp Butter
3½ Cups Rhubarb, Cut Into 2-inch Pieces
¾ Cup Sugar
¼ Tsp Cinnamon

½ Cup Butter
¾ Cup Firmly Packed Brown Sugar
1 Egg
1 Tsp Vanilla
1 1/3 Cups All-purpose Flour
2 Tsp Baking Powder
1 Tsp Cinnamon
¼ Tsp Salt
1/8 Tsp Ground Cloves
¾ Cup Milk

Place Butter In 9-inch Square Metal Cake Pan; Place In A Preheated 375°f Oven Just Until Melted. Brush Sides Of Pan With Some Of The Butter. 

Arrange Rhubarb, Flat Side Down, In 4 Even Rows In Pan; Sprinkle Sugar & Cinnamon Over Top. Cover With Foil & Bake For 10 Minutes; Remove Foil.

Beat Butter With Brown Sugar Until Smooth & Creamy; Blend In Egg & Vanilla. Sift Together Flour, Baking Powder, Cinnamon, Salt & Cloves. Add To Butter Mixture Alternately With Milk, Making 3 Additions Of Dry Ingredients & 2 Of Milk. 

Spoon Evenly Over Fruit In Pan. Bake In Centre Of Oven Until Cake Tester Inserted In Centre Comes Out Clean, 40 - 50 Minutes. Let Stand For 10 Minutes; Turn Out Onto Large, Flat Serving Plate.  

Makes 9 Servings.

RHUBARB CHEESECAKE TART

½ - 397g PKG FROZEN PUFF PASTRY DOUGH, THAWED
8 OZ PKG CREAM CHEESE, AT ROOM TEMPERATURE
1 EGG
½ CUP SUGAR
1 TSP VANILLA
2 CUPS SLICED FRESH RHUBARB, ABOUT 4 STALKS,
OR 300g PKG FROZEN RHUBARB
2 TBSP CORN STARCH
2 TSP GRATED ORANGE PEEL
PINCHES OF SUGAR
1 TBSP SMOOTH APRICOT OR PEACH JAM

POSITION OVEN RACK IN LOWEST PART OF OVEN & PREHEAT OVEN TO 400°F.

LINE A BAKING SHEET WITH PARCHMENT PAPER OR FOIL. 

LIGHTLY SPRINKLE COUNTER WITH FLOUR. 

PLACE PUFF PASTRY DOUGH ON TOP. DUST ROLLING PIN WITH FLOUR. ROLL PASTRY, AS BEST YOUR CAN, INTO A CIRCLE ABOUT 14 – 16 INCHES WIDE. DON’T WORRY IF EDGES ARE UNEVEN. LIFT PASTRY ONTO BAKING SHEET. IT WILL OVERHAND EDGE.

PLACE CREAM CHEESE IN A MEDIUM SIZE BOWL. USING AN ELECTRIC MIXER ON MEDIUM SPEED, BEAT CREAM CHEESE UNTIL SMOOTH. 

ADD EGG & BEAT UNTIL FAIRLY SMOOTH. GRADUALLY BEAT IN 2 TABLESPOONS SUGAR, THEN VANILLA. 

IF USING FRESH RHUBARB, SLICE STALKS INTO ½ PIECES. IF USING FROZEN, RINSE UNDER WATER TO REMOVE ICE CRYSTALS & THAW SLIGHTLY, THEN PAT DRY WITH PAPER TOWELS.  PLACE IN LARGE BOWL. SPRINKLE WITH ¼ CUP SUGAR, CORNSTARCH & ORANGE PEEL. STIR EVENLY TO COAT. THEN GENTLY STIR IN ORANGE MIXTURE. 

SCRAPE INTO CENTRE OF PASTRY. SMOOTH SURFACE BUT LEAVE ABOUT A 3 INCH EDGE OF PASTRY UNCOVERED. FOLD THIS EDGE UP OVER FILLING, OVERLAPPING AS NEEDED. IT WILL NOT COVER FILLING COMPLETELY. GENTLY PRESS PASTRY DOWN. BRUSH PASTRY TOP WITH WATER. SPRINKLE WITH PINCHES OF SUGAR.

PLACE ON BOTTOM RACK OF PREHEATED OVEN. REDUCE TEMPERATURE TO 375F. BAKE UNTIL PASTRY IS GOLDEN & FILLING IS SET WHEN PAN IS JIGGLED, 50 – 60 MINUTES. 

PLACE ON WIRE RACK TO COOL SLIGHTLY.

MICROWAVE JAM IN A SMALL BOWL ON MEDIUM-HIGH SPEED UNTIL MELTED, ABOUT 30 SECONDS. STIR, THEN LIGHTLY BRUSH OVER WARM FILLING. LET STAND 10 MINUTES BEFORE SLICING. 

GREAT WARM OR AT ROOM TEMPERATURE.

MAKES 8 WEDGES.

Hi Rho -

May I post one you may like to try?

Rhubarb Meringue Pie

1 9-inch unbaked pie shell

Filling:
1/4 c. sugar
3 T. flour
1 T. fresh lemon juice
1/2 t. grated nutmeg
1 T. butter, melted, cooled
2 eggs, beaten
6 stalks rhubarb, diced (about 2 1/2 lbs.)

Meringue:
3 egg whites - at room temp
1/4 t. cream of tartar
1/4 c. plus 2 T. sugar
1/2 t. vanilla

Preheat oven to 400* F.

Combine filling ingredients; stir until smooth - stirring in rhubarb last. Pour into unbaked shell. Place on cookie sheet and bake 15 minutes. REDUCE HEAT to 350* F. and bake until center does not jiggle - about 35 minutes.

Beat egg whites and cream of tartar on medium high speed until foamy. Beat in sugar, 1 T. at a time, until soft and glossy, about 5 minutes. Beat in vanilla.

Remove pie from oven and let sit a few minutes. Raise oven temp to 400* F. Spread meringue over filling; bake until golden - about 10 minutes. Cool to room temp; cover; refrigerate until wel set - at least 2 hours before serving.

Hi Rho,

We can’t get the rhubarb this far south not even frozen so I just substitute strawberries for the recipes and they are very good. The only place that sells it is two places in Atlanta, GA but it is just to far to drive and get it with the gas so high.

But if I did live up north I would use the rhubarb as I really like the taste of it I visited my sister in Miluawkee when I was 16 years old now that seems like it was in the stone ages because I am much older now.

Have a wonderful day

wow, i didn’t realize that rhubarb was just a ‘northern’ thing. i was lucky enough to get enough rhubarb for 2 pies. i enjoyed them so much. wish i could find more. too late now. lol. next spring.

rho