Tis the season for all things Rhubarb! A few recipes I just shared with a new Facebook friend...
Loretta's Rhubarb Cream Pie
makes one 8-9" pie. you''ll need just a lower crust, this is a meringue pie. place the crust in an 8-9" pie pan and flute the edges. you want to have a sturdy edge to spread the meringue onto. do not pre-bake the crust.
pre-heat oven to 350 degrees.
into the crust, add:
one quart (4 cups) rhubarb, cut into about 1/2" slices
whisk these together, and pour over the rhubarb;
1 1/4 c sugar
1/4 c milk
1 egg and 3 egg yolks (set aside the 3 whites for the meringue)
1/4 c flour
dot with 1/4 c (1/2 stick) butter
bake until center is just set-about 50-60 minutes. pull from oven and let sit while you make the meringue. leave the oven on.
whip the egg whites (add a pinch of cream of tartar if you have it-it's a stabilizer). when soft peaks form, slowly add while continuing to beat to stiff peaks:
1/3 c sugar
1/2 t vanilla
spread meringue over the pie, pulling a cross-hatch pattern into it so you get darker edges on the peaks. bake until the meringue is pale gold. after cooling you'll want to refrigerate. best if eaten in a couple of days.
makes 1 dozen
preheat oven to 350 degrees
beat until thoroughly mixed and fluffy:
1 stick margarine
1 1/2 c brown sugar
1 c buttermilk or soured milk
1 t vanilla
measure all of this on top of the beaten mixture, then beat only until mixed:
1 t baking soda
1 t cinnamon
2 1/2 c flour
1 1/2 c rhubarb, cut into about 1/4" chunks
you can use paper sleeves to line your muffin tins, but for this recipe i like to grease them and the coat them with sugar. fill the tins evenly, about half full. sprinkle with sugar and bake about 25 minutes-test with a toothpick.
hope you enjoy these!