Rhurbarb!
06-03-2010, 03:44 AM
#15
Banned
Join Date: Mar 2010
Location: Connecticut shoreline
Posts: 2,024
Originally Posted by CAROLJ
Cake sounds good. Would it work with frozen rhurbarb, I can't get fresh.
06-04-2010, 05:36 AM
#17
Super Member
Join Date: Dec 2008
Location: Michigan
Posts: 2,916
Originally Posted by CarrieAnne
Wish you were closer, Id give you a bunch...but it is so good, I would buy it too!
Cherry/Rhubarb pie
2 1/2 cups cut up rhubarb
1 can cherry pie filling
1 cup sugar
dash cinnamon
mix together and put in pie crust and cover with another crust,
bake 50 minutes at 350º (longer if not bubbling from top slit)
you can not pass up this one....
06-04-2010, 09:41 AM
#18
Senior Member
Join Date: Feb 2009
Location: Western New York
Posts: 381
Hmm I was wondering how to make extra money too bad NYc is a 8 hour drive lol I have a yard FULL of Rhubarb. Here's recipe to go along with all the others though . A link to go along lots of info on rhubarb here thought you all might like it http://www.rhubarbinfo.com/
Cream Cheese Rhubarb Pie
Ingredients:
FILLING:
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb, in 1/2" pieces
1 unbaked pie shell, nine inch
TOPPING:
8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds
Procedure:
In a saucepan, combine the cornstarch, sugar and salt. Add water and stir until well combined. Add rhubarb. Cook, stirring often until moxture boils and thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.
Note: A delicious, unusual rhubarb pie.
Cream Cheese Rhubarb Pie
Ingredients:
FILLING:
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb, in 1/2" pieces
1 unbaked pie shell, nine inch
TOPPING:
8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds
Procedure:
In a saucepan, combine the cornstarch, sugar and salt. Add water and stir until well combined. Add rhubarb. Cook, stirring often until moxture boils and thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with shipped cream and almonds.
Note: A delicious, unusual rhubarb pie.
