My rhubarb is up large enough to pick! I made my favorite rhubarb pie this weekend. We will also be making some strawberry rhubarb jam soon with the last of last year’s frozen strawberries. We need to get the freezer ready for this year’s berries. I’m also including a recipe for rhubarb bars. Have a great week!
Sour Cream Rhubarb Pie
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions: Preheat the oven to 450 degrees F. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Rhubarb Bars
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter
2 eggs
2 tablespoons milk
5 cups sliced fresh or frozen rhubarb
1 (3 ounce) package strawberry flavored Jell-O
2 cups white sugar
1 cup all-purpose flour
1/2 cup butter
Directions: Preheat the oven to 375 degrees F. Grease a 10×15 inch jellyroll pan. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan.
Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb. Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking @ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
