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Rhubarb Pie - Great Recipes

Updated on November 17, 2014

Rhubarb Pie - 3 Excellent Recipes

Each spring the rhubarb patch, once again, becomes the star of the garden for many people. Not much else is growing, yet.

A freshly baked rhubarb pie is the first recipe that "springs" to mind (get it?).

There are three versions that I've made that are so-o-o-o good you'll be glad you made the effort. Read on for the "how-to's".

This Rhubarb Pie picture is from my collection! But other than this one, nearly all the wonderful photos are courtesy of Flickr. I've credited the photographers.

Seriously, just thinking about this pie makes my mouth water. I got this recipe from a good friend who is a wonderful baker. Here's what you do:

INGREDIENTS

3 cups rhubarb, cleaned and chopped into bite size pieces.

1-1/2 cups sugar

2 Tablespoons flour

2 eggs, beaten

Pastry for a 10-inch two crust pie.

NOTE: If you're using early/young rhubarb which is not as tart, go with a little less sugar. I usually go with a little less sugar, anyway.

Simple, simple, simple - toss everything together and pile into a pie pan lined with one crust. Top with the second crust and bake. If you like, you can cut the second crust into strips and weave across the top of the filling.

Bake at 375 degrees F. for 45 - 50 minutes until bubbly.

The easiest pie crust in the world (and very good) is the Pillsbury refrigerated pie crust that you just unroll, place in the pie plate and fill. That's my personal opinion and I've received no compensation for it.

On the other hand, you might want to try Julee Rosso's recipe for Flaky Pie Crust which I have included below.

Or use your favorite pie crust recipe. I guarantee that the filling is what makes this particular pie!!

Rhubarb Pie

Try this Ala Mode - Yum!!

Photo Courtesy of Me!

This recipe is from an old 1969 Betty Crocker Cookbook that I have. This is a picture of it. It's a very collectible edition and expensive if you find one in mint condition, which mine isn't.

Good old Betty knew what she was doing, back then...

I use a 10-inch deep-dish glass pie dish for this recipe.

INGREDIENTS:

Pastry for 10-inch Two-crust Pie

1-3/4 cups sugar

1/2 cup all purpose flour

1/2 teaspoon grated orange peel

5 cups cut-up fresh rhubarb (1/2-inch pieces)

3 tablespoons butter or margarine

Preheat oven to 425 degrees F. Prepare pastry. Stir together sugar, flour and orange peel. Turn half the rhubarb into pastry-lined pan; sprinkle with half the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with butter.

Cover with top crust which has slits cut in it; seal and flute. Sprinkle with sugar. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil lasst 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Good Old Betty Crocker - What a gal!

My Betty Crocker cookbook is vintage 1969...how about one of these new, updated versions. You'd still be getting tried and true, you know!

A Pie Baking Tip

To prevent bubbling pie filling from spilling onto the bottom of your oven, place a cookie sheet on a shelf lower than the shelf the pie is on. Saves a lot of cleaning later!

Flaky Pie Crust

A not-so-bad-for-you recipe

Photo Courtesy of peggyhr

This pie crust recipe comes from Julee Rosso's Great Good Food - Luscious Lower-Fat Cooking cookbook.

As Ms. Rosso says, "To make pie crust delicate and flaky, it has to have fat - therefore, good pie is always an indulgence. But this one has no cholesterol."

Yield: Two 9-inch single-crust pies or one double crust pie.

INGREDIENTS:

2-2/3 cups all-purpose flour

1/4 teaspoon salt

4 Tablespoons sugar

1/2 cup canola oil

6 Tablespoons ice water

1 Tablespoon skim milk

METHOD:

Place the flour, salt, and sugar in a large bowl and blend well with a fork. Add the oil and, using a pastry blender or two table knives, cut the oil into the flour until the mixture resembles coarse crumbs. Sprinkle the water and milk over the mixture and blend it with a knife. Using your hands, gather the dough into two balls. Use immediately or wrap with plastic wrap and refrigerate until needed. When rolling the dough out, roll it between two sheets of waxed paper.

Cal. 148 Carb. 19g Protein 2g Chol. 0 mg Fat 7g/43% (analyzed per slice)

Here's a Martha Stewart tip for a crispier crust. She says, "The secret to keeping a fruit pie crust from getting soggy is egg white..." which bonds the proteins together to form a barrier so the juice from the filling doesn't seep into the crust.

"Lightly beat an egg white; then brush it over the inside of the uncooked shell before adding the fruit mixture. The coating will set as the pie bakes and keep your dessert crisp."

Another "Good Thing". Thanks, Martha!

Julia Rosso's Famous Cookbook

This is the cookbook with the Flaky Pie Crust recipe I've posted on this page...plus all sorts of other healthy cooking recipes and tips. One of my favorite cookbooks, ever.

Great Good Food: Luscious Lower-Fat Cooking
Great Good Food: Luscious Lower-Fat Cooking

This is the cookbook I'm talking about! Everything in here is good for you and delicious, too.

 

Buy From Art.com

This recipe appears in the March 2008 issue of Martha Stewart Living.

It's a long recipe but don't let that scare you. Almost all of Martha Stewart's recipes are very detailed which is a "good thing". It's not nearly as complicated as it looks.

RHUBARB-STRAWBERRY TART WITH CRISP OAT TOPPING

For The Crust

1-1/4 cups all-purpose flour, plus more for dusting

1/2 teaspoon coarse salt

1/2 teaspoon granulated sugar

1/2 stick (4 Tablespoons) cold unsalted butter, cut into small pieces

2 Tablespoons ice water

For The Topping

1 cup all-purpose flour

1/4 cup rolled oats

1/4 cup packed light-brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon coarse salt

1 stick (1/2 cup) cold unsalted butter, cut into small pieces

For The Filling

1 vanilla bean, halved lengthwise

1 pound rhubarb, sliced 1/4-inch thick (about 4 cups)

8 ounces strawberries, hulled and quartered

1 cup granulated sugar

1 teaspoon finely grated orange zest

3 tablespoons fresh orange juice

3 Tablespoons all-purpose flour

1 teaspoon coarse salt

Method

1. For the crust: Pulse flour, salt, and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream, and process utnil dough just holds together. (Dough should not be sticky.)

2. Turn dough onto a lightly floured work surface, and shape into a disk. Wrap in plastic, and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.

3. For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).

4. Preheat oven to 350 degrees F. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick. Transfer to a 9-by-1 3/4-inch tart ring set on a parchment-lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9-inch springform pan. Using a kinife, trim sides to be 1-3/4 inches high.) Freeze dough, uncovered for 15 minutes.

5. Cut a 13-inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, about 30 minutes. Remove weights and parchment, and bake until golden, 10 to 15 minutes. Let crust cool completely on sheet on a wire rack.

6. For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving the pod for another use. Add the remaining filling ingredients, and stir until combined. Spread on cooled crust, and sprinkle the chilled topping evenly over the filling.

7. Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.

Bebop-a-rebop Rhubarb Pie - From the movie...

So sing along while you make your delicious Strawberry Rhubarb Pie! Meryl Streep and Garrison Keilor perform this little commercial ditty in the movie A Prairie Home Companion.

Pie Baking Necessities

I, personally, would not be without a piecrust shield. An indispensable pie baking tool, in my opinion.

You can either put it on the crust when you put it in the oven and remove it a few minutes before the pie is finished, OR you can bake the pie and when you notice the crust edges are as brown as you like them, you can put the piecrust shield on while the pie finishes baking.

Strawberry-Rhubarb Crostata

I have a collection of The Best of Food and Wine Cookbooks and this recipe is from the 1993 collection.

A crostata is a rustic pastry typically made with a fruit filling. The edges of the pastry are folded over the filling and it's baked on a baking sheet rather than in a pie plate.

If you're having guests, prepare this ahead of time and refrigerate it; then pop it into the oven just before serving your entrée. It'll still be warm when it's time to serve dessert.

6 Servings

INGREDIENTS:

1 cup unbleached flour

1/4 cup plus 1 teaspoon superfine sugar

1/4 teaspoon coarse (kosher) salt

1 stick (4 ounces) very cold unsalted butter, cut into 1/2 inch cubes

2 to 3 Tablespoons ice water

2 medium ribs of fresh rhubarb, cut on the diagonal 1/4 inch thick

1/5 pint strawberries, sliced lengthwise 1/4 inch thick

Confectioners' sugar, for dusting

METHOD:

You can prepare the crust using the traditional method or you can use the following food processor method.

In a food processor, combine the flour, 2 tablespoons of the superfine sugar and the salt. Pulse to blend; then add the butter and pulse about 15 times, until the butter is the size of small peas.

With the machine on, add 2 tablespoons of the ice water through ;the feed tube and process for about 10 seconds, until the dough barely begins to forma ball. If the dough is dry and crumbly, add up to 1 tablespoon more ice water and process briefly until incorporated.

At this point, regardless of how you've prepared the dough:

* Transfer the dough to a sheet of aluminum foil and pat to form a 5-inch disk. Wrap the dough completely in the foil and refrigerate until thoroughly chilled, at least 1 hour or up to 2 days.

* Preheat the oven to 425 degrees F.. On a lightly floured surface, roll out the dough to a 12-inch round. Carefully transfer it to a heavy flat baking sheet and sprinkle with 1 tablespoon of the superfine sugar.

* Cover the dough with an even layer of rhubarb, leaving a 1-1/2 inch border all around. Sprinkle with 1 tablespoon of the superfine sugar. Arrange the strawberry slices over the rhubarb in concentric circles, with the berries pointing toward the center. Sprinkle with the remaining sugar.

* Fold the edge of the dough inward to form a 2-inch rim, letting the dough drape gently over the fruit. Lightly press the rim of the dough to the baking sheet, taking care not to mash the fruit. Gently pinch together any pleats that formed when the dough was folded over.

* Bake the tart for 20 to 25 minutes, or until the pastry is thoroughly cooked and golden brown and the fruit has given off some of its juice. Let the crostata cool for about 10 minutes, then dust with confectioners' sugar. Cut into wedges and serve warm with whipped cream.

Making a Strawberry Rhubarb Pie - A Video Guide

This is an excellent video. The recipe is included and the finished pie is just beautiful.

Grandma Price (not my grandma, unfortunately) demonstrates weaving a lattice pie crust over the filling. It's a little long (about 8 min.) but while she's weaving the crust you can fast-forward a little.

Thank you for visiting. All comments are welcome.

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    • Valene profile image

      Valene 13 months ago from Missouri

      My grandma used to grow her own rhubarb every year and although she never made pie, she frequently made a big batch of cooked and sweetened rhubarb for my sister who just loved it. I love rhubarb pie and this makes me want to try making it again.

    • CherylK profile image
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      Cheryl Kohan 4 years ago from Minnesota

      @Virginia Allain: Our rhubarb plants are sooooo old but seem to be doing fine. They must like their beds! Thank you for visiting!

    • CherylK profile image
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      Cheryl Kohan 4 years ago from Minnesota

      @TheresaMarkham: Well, thank you! I'll go check out your Rhubarb Christmas lens...sounds great!

    • CherylK profile image
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      Cheryl Kohan 4 years ago from Minnesota

      @firstcookbooklady: My goodness...what a lovely comment! Thanks for stopping by.

    • CherylK profile image
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      Cheryl Kohan 4 years ago from Minnesota

      @DebMartin: I do hope it was tasty! Thank you for the visit...I'm very late replying to you and for that I apologize!

    • CherylK profile image
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      Cheryl Kohan 4 years ago from Minnesota

      @KathyMcGraw2: If I lived closer to you, I'd be happy to bake one just for you!

    • Virginia Allain profile image

      Virginia Allain 5 years ago from Central Florida

      My rhubarb plants were lackluster this spring. Finely I added some composted manure and now they are looking good. Hope to pick some this week.

    • TheresaMarkham profile image

      TheresaMarkham 5 years ago

      Wonderful lens! Adding it to my Rhubarb Christmas lens.

    • firstcookbooklady profile image

      Char Milbrett 5 years ago from Minnesota

      oh, yummy, yummy, yummy, yummy..

    • profile image

      DebMartin 5 years ago

      I off to make Grandma Price's rhubarb strawberry pie. I've got fresh strawberries and fresh rhubarb sitting on the kitchen counter just waiting for attention. Thanks! d

    • KathyMcGraw2 profile image

      Kathy McGraw 5 years ago from California

      Wow...I don't want to bake this, I want someone else to bake it and me eat it. Reading Grace's comment still makes me want some Rhubarb pie :)

    • ecogranny profile image

      Kathryn Grace 5 years ago from San Francisco

      Had to come back and tell you that Grandmom Price's rhubarb strawberry pie turned out to be the BEST rhubarb pie I've ever had, bar none. I made it with my whole wheat crust, and it was everything you want in rhubarb pie--Sweet but not too sweet, with just the right tartness and plenty of rhubarb flavor. I'm going to link to this page from my pie crust page so folks can find it easily. Thank you again.

    • ecogranny profile image

      Kathryn Grace 5 years ago from San Francisco

      Well, I want to try every last one of them, but I found this lens when I searched for strawberry rhubarb pie, because I had a lot of both on hand, and you did not disappoint. I tried Grandmom Price's pie. We're having it tonight with homemade ice cream, which is churning right now. Can't wait to taste! Thank you for this page. I'll be back.

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @dahlia369: Well, thank YOU for stopping by, daria!

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @kimbesa2: You are more than welcome...I'm so glad to provide a few recipes that you haven't tried. I hope you love them! Thank you for visiting.

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      Cheryl Kohan 5 years ago from Minnesota

      @Scraps2treasures: I was just down at our rhubarb patch a day or so ago and it's coming in nicely, again. I'm glad yours is, too! You will love the Rhubarb Custard Pie, I promise! Thanks for the visit!

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      Cheryl Kohan 5 years ago from Minnesota

      @anonymous: That angel dust will make the pie even sweeter! Thank you so much.

    • profile image

      anonymous 5 years ago

      Returning with a bit of angel dust to sprinkle over your rhubarb pie...it won't change the flavor at all...

    • Scraps2treasures profile image

      Scraps2treasures 5 years ago

      My rhubarb seems to be doing really well this spring thanks to the unusually warm winter we had. I am going to have to try your Rhubarb Custard Pie. Looks yummy!

    • kimbesa2 profile image

      kimbesa 5 years ago from USA

      Love rhubarb pie, rhubarb cobbler...anything with rhubarb. Thanks for these extra great recipes!

    • dahlia369 profile image

      dahlia369 5 years ago

      Thank you for the yummy recipes and all the info on rhubarb! :)

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @Mary Crowther: Thank you, MareeT. I agree...great recipes.

    • squid-pinkchic18 profile image

      squid-pinkchic18 5 years ago

      Wonderful lens! Rhubarb pie is my absolute favorite!

    • Mary Crowther profile image

      Mary Crowther 5 years ago from Havre de Grace

      I have the same Betty Crocker cookbook but yours is in much better condition! Wonderful recipes in there! Great lens!

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @kathysart: Thank you, Kathy, for the angel blessing. I do love rhubarb!

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @fugeecat lm: Thanks so much for stopping by! It's almost spring and rhubarb season...be sure to try some of these recipes!

    • kathysart profile image

      kathysart 5 years ago

      Sounds like a great recipe.. rhubarb is such a different and wonderful treat. Angel blessed lens.

    • fugeecat lm profile image

      fugeecat lm 5 years ago

      This is a fantastic bunch of recipes and rhubbard pie sounds wonderful right about now.

    • CherylK profile image
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      Cheryl Kohan 5 years ago from Minnesota

      @Pie_Designs: Rhubarb likes cool weather so depending on your climate, you might just be able to grow it. I really enjoyed your Pie Designs lens, by the way. There were a couple of spammy comments there so decided not to comment. You might want to delete them.

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      Cheryl Kohan 5 years ago from Minnesota

      @james g pete: I love old recipes!

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      Pie_Designs 5 years ago

      Would love to taste a rhubarb pie...but i don't think rhubarb is available in South Africa

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      Cheryl Kohan 6 years ago from Minnesota

      @chezchazz: I do appreciate your blessing and apologize for being so late in acknowledging it. Thanks so much! I will definitely look at the Wing-it on Squidoo lensography!

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      Cheryl Kohan 6 years ago from Minnesota

      @hjrankin: Well, thanks!

    • CherylK profile image
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      Cheryl Kohan 6 years ago from Minnesota

      @vermontmom: By now you've tried the recipes...hope they were satisfactory! I do appreciate your visit and kind comments.

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      Cheryl Kohan 6 years ago from Minnesota

      @james g pete: Thank you! I love cooking and baking ... it's easy to be excited about it!

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      james g pete 6 years ago

      Thanks for helping to celebrate rhubarb pie. It's an old recipe, and you're giving it new life.

    • james g pete profile image

      james g pete 6 years ago

      So much variety! Thank you. I love your excitement for each recipe.

    • vermontmom profile image

      vermontmom 6 years ago

      Exactly the lense I was looking for. I just harvested most of my rhubard and am craving a pie. I love that you included the pie crust recipe made with canola oil. I always use oil because my husband has to really watch his cholesterol. It's delicious and much healthier!

    • hjrankin profile image

      hjrankin 6 years ago

      Yummy!!!!!

    • chezchazz profile image

      Chazz 6 years ago from New York

      I love rhubarb and pie! Blessings from a visiting Squid Angel on the Memorial Day Squid Angel Tour Bus quest. (As soon as we complete the tour, your lens will be featured on "Wing-it on Squidoo," our lensography of some of the best lenses we've found.)

    • CherylK profile image
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      Cheryl Kohan 6 years ago from Minnesota

      @Ben Reed: Thank you for stopping by, bejeezers! Rhubarb Pie is yummy!

    • Ben Reed profile image

      Ben Reed 6 years ago

      mmmmm ...rhubarb pie...

    • CherylK profile image
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      Cheryl Kohan 6 years ago from Minnesota

      @JackieBlock: You're very welcome! Just noticed your comment and I apologize for taking so long to respond. Thank you for stopping by.

    • JackieBlock profile image

      Jackie Block 6 years ago from SE Michigan

      I love rhubarb. Thanks for all the great ideas.

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      Cheryl Kohan 6 years ago from Minnesota

      @anonymous: Hi, Nancycakes! Thanks for visiting this page. It's difficult to find fresh rhubarb this time of year but you CAN find frozen rhubarb. I bought some at a supermarket in Arizona a few years ago. Call a few of your local grocery stores to see if they have it in stock. But if you Google frozen rhubarb, you'll find a bunch of places to get it, I think. Good luck!

    • profile image

      anonymous 6 years ago

      I'm searching for rhubarb pie recipes.. I've never made one.. Is it even possible to find fresh rhubarb this time of year? Do supermarkets sell frozen rhubarb? A client of mine has requested one for her Holiday dinner... I'm stumped!

    • CherylK profile image
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      Cheryl Kohan 6 years ago from Minnesota

      @anonymous: Thank you for stopping by! Rhubarb DOES freeze well...I've got some in my freezer right now! I'd share with you if I could :-)

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      Cheryl Kohan 6 years ago from Minnesota

      @anonymous: Oh, that's such a nice story! Thanks for sharing it and thanks for the visit!

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      anonymous 6 years ago

      These all sound wonderful! Spring is just around the corner! I have heard that rhubarb freezes very well, especially if gathered in the early part of the season, nope, none in my freezer.

    • profile image

      anonymous 6 years ago

      An elderly close neighbor of ours would bake me a rhubarb pie every now and then.

      I loved they way she made me feel special in her life.

      My being in construction, I would help her and her husband out when needed.

      My only payment? You guessed it would be one of her rhubarb pies.

      I just love the sweet and tartness combination of rhubarb.

      Thanks for the memories for time has overtaken them both.

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @dustytoes: Hi, Pam! Thanks for the visit. Good old Betty Crocker...they don't make 'em like that anymore. I've got a lot of favorites in that cookbook. My grandchildren (and their parents and my husband) love the homemade pancake recipe, for example. Easy to make and less expensive than pancake mix.

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      dustytoes 7 years ago

      I have that exact Betty Crocker cookbook and I love it. My favorite is strawberry rhubarb pie.

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      Cheryl Kohan 7 years ago from Minnesota

      @norma-holt: Thank you...very much appreciated. You really are an "angel"!! *wink*

    • norma-holt profile image

      norma-holt 7 years ago

      Back to bless this wonderful lens. *-*Blessed*-* and featured on Sprinkled with Stardust

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @Obscure_Treasures: Thanks! Appreciate the kudos :-)

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @hlkljgk: Thanks! I did check out that rhubarb crumble recipe and it does look yummy.

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @lasertek lm: Hi there! Sorry I just noticed your comment...I appreciate your visit and I'm glad you enjoyed the lens. You should definitely try the recipe...I'm sure you will just love it.

    • profile image

      Obscure_Treasures 7 years ago

      I found lots of useful information, great lens, Thanks!

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @lasertek lm: Well, thank you! I do hope you try the recipe and would love to hear whether or not you really do like it!

    • hlkljgk profile image

      hlkljgk 7 years ago from Western Mass

      great recipes. i just love rhubarb crumble http://www.recipezaar.com/recipe/Rhubarb-Crumble-9...

    • lasertek lm profile image

      lasertek lm 7 years ago

      So this is how it's done. Never really tried making rhubarb pie but I've tasted a couple and loved it. Thanks for sharing.

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @myraggededge: Hi Bev, Thanks so much for the Angel blessing. Rhubarb and Apple Crumble sounds fabulous. Would you share your recipe? I'll add it here and give you credit!

    • myraggededge profile image

      myraggededge 7 years ago

      Mmm I love rhubarb. I usually make rhubarb and apple crumble but these sound delicious. Rhubarb with strawberries? Never thought to put them together. Blessed :-)

    • CherylK profile image
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      Cheryl Kohan 7 years ago from Minnesota

      @MartinPrestovic: Thank you, Martin. I will post pictures the very next time I prepare these recipes. I've made them many, many times but have never taken photos...I will, tho. I promise.

    • profile image

      MartinPrestovic 7 years ago

      Rhubarb pie! This one's a winner. You should post some pictures next time you make one. Now let me just print your recipes as I know someone dear who knows just what to do with lovely rhubarb recipes like the ones you have here. Thanks.

    • norma-holt profile image

      norma-holt 7 years ago

      Great recipes and ones I will be trying. I grow rhubarb but never cook it. So I will give these a go. 5* and fave

    • ssuthep profile image

      ssuthep 7 years ago

      Truly mouth-watering recipes. Blessed by a Squid Angel.

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      anonymous 8 years ago

      Ooooooo! My mouth is watering........I LOVE strawberry rhubarb pie, and you've got some very tempting recipes I want to try.......especially the pie crust :) Maybe one day I'll get good at this, as I've only been able to make a pumpkin pie fairly edible!

    • Holley Web profile image

      Holley Web 8 years ago

      Would you believe I live in the south and have NEVER had rhubarb of any sort? I just never had the chance. I'm trying this. It looks wonderful and you did a marvelous job!

    • Dianne Loomos profile image

      Dianne Loomos 8 years ago

      I dearly love rhubarb pie. So far this year I've had 3 pies from my rhubarb plant. I might get more if we get some rain. Yum!

    • debnet profile image

      Debbie 8 years ago from England

      I am so going to have to try the rhubarb custard pie... I can almost smell it! I want rhubarb now! I love the lay out of this lens ;) Lensrolled to a couple of mine 5 ***** for you!

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      Whatnerve 8 years ago

      I love rhubarb and would love to grow some but it's too hot where I live now. I really miss it.

    • CherylK profile image
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      Cheryl Kohan 8 years ago from Minnesota

      That is a very cool comment! Thank you very much. I'm a fan of yours, too, btw. [in reply to x3xsolxdierx3x]

    • x3xsolxdierx3x lm profile image

      x3xsolxdierx3x lm 8 years ago

      A simple criteria to judge a lens, for me, is whether or not it makes me hungry....your lens did.....therefore, it gets 5 stars! great job and just joined your fan club :)

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Welcome to the Culinary Favorites From A to Z group. Your lens is being featured in the 'R is for...' section but don’t forget to come back and add your lens to the link list so that you can benefit from a second link!

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      I love rhubarb but I don't love making pies! Great lens, blessed by a SquidAngel. If you haven't already, you should submit it to the Culinary Favorites From A to Z group!

    • ElizabethJeanAl profile image

      ElizabethJeanAl 8 years ago

      Rhubarb doesn't do well down here (too hot), but I get a good dose of rhubarb every time I go home (Minnesota.) I'll be heading up there soon. I'm looking forward to rhubarb pie and ice cream.

      Great lens

      Lizzy

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      Sherry Venegas 8 years ago from La Verne, CA

      Excellent!! I will try your recipe first. Martha's looks to labor intensive. lol

    • stephenteacher profile image

      Stephen Carr 8 years ago from Corona, CA

      I once had a recipe for a rhubarb cake. Lens looks good!

    • profile image

      Mission0ps 8 years ago

      I sooooo love rhubarb, all the rest in my family think I'm crazy :) I love to just peel back the outer and dip it in sugar and chew it yummy yum yum ...

      I also love rhubarb meringue's too

      Great lens I do love my food especially cooking ... not that you may notice ..:)

    • Swisstoons profile image

      Thomas F. Wuthrich 8 years ago from Michigan

      That Rhubarb Custard Pie sounds particularly intriguing. My mother used to make a "Swiss Apple Pie" which sounds a lot like this one...and it was great. My brother-in-law is the rhubarb pie aficionado in the family. I'm going to email this lens to him.

      Also, lensrolling it to my Laftover lens.

    • RolandTumble profile image

      RolandTumble 8 years ago

      Very nice. 5*, favorite & lensrolled to my foodie lenses.

    • profile image

      anonymous 8 years ago

      I can't wait for spring and try your rhubard pie recipe.

    • Snozzle profile image

      Snozzle 8 years ago

      Rhubarb! Takes me back to being a kid. Haven't had a rhubarb pie for yonks, many thanks for the recipes. Roll on rhubarb season!

      Best wishes,

      Mike.

    • greenerme profile image

      greenerme 8 years ago

      I love rhubarb and rhubarb pie! I've never made it, but these recipes sound delicious. Excellent work!

    • greenerme profile image

      greenerme 8 years ago

      I love rhubarb and rhubarb pie! I've never made it, but these recipes sound delicious. Excellent work!

    • delia-delia profile image

      Delia 8 years ago

      oh great recipes, now I can use my Rhubarb that I have growing...can't wait for Spring...5*

    • Terry Boroff profile image

      Terry Boroff (flipflopnana) 8 years ago from FL

      Wonderful lens with great recipes.

    • jimmielanley profile image

      Jimmie Lanley 8 years ago from Memphis, TN, USA

      My Betty Crocker cookbook is my favorite. I turn to it again and again for homemade cooking.

    • profile image

      Tarra99 8 years ago

      You literally have my mouth watering!...I LOVE rhubarb!...had a huge batch of it at my old house and now... :o( none.

      I sooo miss making strawberry-rhubarb jam...pies...oh!

      Thanks by the way Cheryl for making it "all the way to the end" of my lens...LOL...your comment made me chuckle!

    • Andy-Po profile image

      Andy 8 years ago from London, England

      I haven't had rhubarb for a long time. I should try these recipes.

    • chefkeem profile image

      Achim Thiemermann 8 years ago from Austin, Texas

      Oh, I loved to bless this lens about one of my favorite pies. Unfortunately, I don't get it often enough! 5*s

    • PattB LM profile image

      PattB LM 8 years ago

      Mmmmmmm...My mouth is watering. thanks!

    • profile image

      anonymous 8 years ago

      I love everything about rhubar! Your recipe lens are fabulous! 5*stars! :)

    • profile image

      FlowersByDottie 8 years ago

      Great lens wonderful recipes I rated 5 stars and added you to my favorites.Please drop by my lenses thanks.

      Posted

      Oct.8,2008

    • profile image

      Jesi 8 years ago

      Hay Cheryl very fantastic lense, i just felt taste of some ones, and i like ruubarb too. i can just give u 5 stars only coz not possible to give more :) i have this blog related to Tasty Fruits

    • SusanDeppner profile image

      Susan Deppner 8 years ago from Arkansas USA

      Wow, terrific lens! The recipes sound wonderful. Blessed by a SquidAngel and featured on my brand new Easy Banana Pudding Recipe lens!

    • NAIZA LM profile image

      NAIZA LM 8 years ago

      Oh, these recipes are fantastic! I've never tasted Rhubarbs though.. I don't know if we have it here. But it surely delicious and I really want to try some. Yummy recipes! Definitely, a fabulous five!

    • profile image

      ChristiannaGarrett-Martin 9 years ago

      Umm I adore anything with Rhubarb in! Great lens; Lovely recipes! and you have made me hungry :)

      Christianna