RHUBARB BAKED RECIPES

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STRAWBERRY RHUBARB PIE RECIPE | ALLRECIPES



Strawberry Rhubarb Pie Recipe | Allrecipes image

This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.

Provided by Deb Lacey

Categories     Strawberry Pie

Yield 1 - 9 inch pie

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
6 tablespoons milk
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
1 ½ cups sliced fresh strawberries
1 ½ cups white sugar
3 ½ tablespoons tapioca
1 pinch salt
1 ½ teaspoons ground nutmeg

Steps:

  • To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
  • Preheat oven to 425 degrees F (220 degrees C).
  • To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
  • Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

Nutrition Facts : Calories 432 calories, CarbohydrateContent 71.9 g, CholesterolContent 0.9 mg, FatContent 14.7 g, FiberContent 2.3 g, ProteinContent 4.6 g, SaturatedFatContent 2.1 g, SodiumContent 297.9 mg, SugarContent 40.1 g

RHUBARB UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT



Rhubarb Upside-Down Cake Recipe: How to Make It image

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 15

3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional

Steps:

  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition., Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Nutrition Facts : Calories 316 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 53g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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