Rhubarb Pie

Rhubarb is pretty sour on its own, but made into a pie, it's fabulous.
April in Iowa is when rhubarb starts to make it's appearance for the season. So, it's the perfect time for making this pie.


You will need a 9" pie pan
Preheat the oven to 375 degrees Fahrenheit.


Ingredients:

simple pie crust for a double crust pie
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
4 cups fresh or frozen rhubarb

Mix the sugar, flour, and cinnamon in a large bowl.
Add the rhubarb and stir well to coat.
Set aside while you make your pie crust.
Make your crust and roll out the bottom crust and fit into the pie pan.
Pour in the rhubarb filling.
Roll out the top crust. Either make a lattice crust or just a regular top crust.
Put over the top of filling and seal to bottom crust.
Moisten the top crust with milk and sprinkle with a little sugar- this is optional.
If you are using the lattice crust, it is ready to bake.
If you have a regular top crust, make 5 slashes in the top to allow steam to escape.
Put in the oven.
Cover the edge with a foil ring or pie shield to prevent overbrowning.
Bake for 25 minutes for fresh fruit OR 50 minutes for frozen fruit.
Remove pie shield.
Bake another 20-30 minutes or until top is golden.
The juices should be bubbling thickly through the lattice or slits.


Cool on a wire rack.

Serves 6-8.

If your rhubarb is extremely juicy, add up to 2 Tablespoons more flour.

Rhubarb Cheesecake Squares

I know, I know. Another rhubarb recipe.

But, I have spent a lot of time looking for recipes to use my rhubarb in so I figure I should share.

This dessert is a favorite of my daughter. She even helped me make it a few days ago.

It is pretty simple to make. I hope you will enjoy it as much as my family does.

Preheat your oven to 375 degrees Fahrenheit.

Grease a 9x13 baking pan.

Ingredients:

Crust

1 cup flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 cup cold butter

1/2 cup graham cracker crumbs

1 teaspoon vanilla extract

Filling

16 ounces cream cheese, softened

3/4 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

Topping

3 cups chopped rhubarb

1 cup granulated sugar

1/4 cup water

1 Tablespoon cornstarch

1/4 teaspoon cinnamon

3-4 drops red food coloring, optional

To make the crust combine flour, brown sugar, salt, and graham cracker crumbs in a medium bowl. Cut in the butter until mixture is crumbly. Stir in vanilla extract.

Press into the bottom of your baking pan.

Bake for 10 minutes.

Cool while making the filling.

In a bowl, beat the cream cheese and sugar until fluffy. Add eggs and vanilla and mix well. Pour over crust.

Bake for 20-25 minutes until the center is set and the edges are brown.

Remove to a rack to cool.

While the cheesecake is baking, combine the rhubarb, sugar, water, cornstarch, and cinnamon in a medium saucepan. Bring to a boil and stir constantly until mixture thickens. This will take about 5 minutes. Stir in the food coloring if you like.

Let it cool.

When the cheesecake filling and topping are both cool, spoon the topping over the cheesecake.

Refrigerate at least 1 hour before serving.

Cover for longer storage.

Serves about 15.

Rhubarb Crumble

It's springtime!

And you know what that means, if you are a lover of rhubarb.

That is right.

Fresh rhubarb!

It's time to get baking with rhubarb.

Preheat your oven to 400 degrees Fahrenheit.

Grease a 9x13 inch baking pan.

Ingredients:

8 cups chopped fresh or frozen rhubarb

3/4 cup granulated sugar

2-1/2 cups flour

1/4 cup brown sugar

1/2 cup granulated sugar

1/4 cup quick cooking oats

1 cup cold butter

In a large saucepan, add the 3/4 cup sugar and the rhubarb. Cover and cook until the rhubarb is tender. Stir occasionally. It will take about 10 minutes.

Pour the rhubarb into the baking pan.

In a large bowl, mix the flour, sugars, and oats. Cut in the butter with a fork or rub it in with your fingers until the mixture is all crumbly.

Sprinkle that mixture over the rhubarb.

Bake for 30 minutes.

This will give you 12 large servings.

Enjoy!