While purchasing plants for our garden last month we found some rhubarb plants; hopefully next year we will have some home grown of our own. : ) This year we purchased some rhubarb and tried two recipes I found on Pinterest.
The first was a rhubarb pie with crumb top. We both agreed that it was one of the tastiest pies we had ever eaten.
- 6cups diced, unpeeled rhubarb
- 2cups sugar (I used one cup white and one cup brown)
- 6tablespoons all-purpose flour
- 1tablespoon chilled butter, cut into small pieces
- 1/4cup chilled butter, cut into small pieces
- 1/4cup sugar
- 1/2cup all-purpose flour
- Preheat oven to 350F.
- To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
- To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
- Bake 1 hour or until filling is bubbling and topping is browned.
The following week I decided to give another recipe a try, this time rhubarb bars. The were lovely! The perfect addition to afternoon tea.
Rhubarb Bars: (recipe found here)
For the crust
- 1 and ½ cups flour
- ¾ cup cold butter, cubed
- ¼ cup powdered sugar
For the filling
- 3 large eggs, beaten
- 2 cups white sugar
- ½ cup flour
- ½ tsp salt
- 4 cups rhubarb, diced
- Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
- Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour and salt.
- Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set.
- Cool and cut into bars.