Rhubarb Custard Pie

 1,  9 inch pie crust

filling:

3 1/4 c. rhubarb cut into 1/2 inch pieces

3 T. flour

3/4 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

2 eggs

1/3 c. heavy whipping cream

1 t. vanilla

preheat oven to 375

- roll out your pastry and put in plate and make crust

- whisk flour, sugar, cinnamon, nutmeg, and salt in bowl. whisk eggs, heavy cream and vanilla in another bowl. Add the wet ing to dry ing and whisk until combined. add rhubarb and fold together.

- pour into crust and smooth it out.

- put the pie on a cookie sheet. fold aluminum foil in half and creat a cover just around the edges of the pie crust, leaving the filling exposed. 

-place pie in oven. Remove the foil halfway through the baking time. bake until custard is fully set without a jiggle and the crust is golden brown. about 45 min. 

- let cool on rack for 50 min. then dust with powdered sugar right before serving. 

Vegan/gluten free/refined sugar free strawberry rhubarb crisp

1 cup oat flour
3/4 c oats
3/4 c coconut sugar
1/2 c coconut oil
1 t cinnamon (and a shake or 2)
A few Dash salt

1 cup water
1/2 c pure maple syrup
1 t vanilla
2 T corn starch
Dash salt

4-5 cups rhubarb (I use frozen in off season)
1-2 cups strawberries diced

*cut dry ing with coconut oil. Press half into bottom of 8x8 pan. Put in rubarb and strawberries. Boil water cornstarch mixture until just thick and pour over fruit. Sprinkle the top with remaining crumble

Bake at 375 for 1 hour.

Rhubarb Crisp

Rhubarb Crisp (Carolyn Downey)

1 c. flour 
3/4 c. oatmeal 
1 c. sugar
1 c. brown sugar
5 c. rhubarb, chopped
2 T. cornstarch
1/2 c. butter 
1 c. water
1 tsp. cinnamon 
1 tsp. vanilla

Cut together flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Press lightly half of crumbs into 9-inch square pan. Cover with rhubarb. Stir together sugar and cornstarch. Cook until thick the sugar, cornstarch, water and vanilla. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350 degrees. Serve warm with ice cream.

Rhubarb Cobbler

Prep Time: 15 Minutes | Cook Time: 35 Minutes | Difficulty: Easy | Servings: 12
Ingredients
4 cups Chopped Rhubarb
1-1/2 cup Sugar (I use half of the amount of sugar)
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Almond Extract (optional)
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening Or Lard
1/4 cup Butter
1/2 cup Whole Milk
1 whole Egg
Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 35 to 45 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

Rhubarb Pie

1 unbaked pie shell

Mix together:

6 cups rhubarb

1 3/4 c. sugar

1/2 c. flour

3 T. butter

Heat oven to 425 degrees.  Put rhubarb mixture in pie shell.  Dot butter on top of rhubarb.  Put top crust on.  Put foil on edges.  Bake for 40-50 minutes.  Take foil off the last 15 minutes.