Rhubarb Pie Recipe - Cooking Index
Rhubarb Pie Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Rhubarb - trimmed, in 1 inch pieces |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 164g / 5.8oz | Light corn syrup |
| 1 tablespoon | 15ml | Butter |
| For The Crust | ||
| 3 oz | 85g | Cream cheese |
| 6 tablespoons | 90ml | Butter |
| 3/4 cup | 46g / 1.6oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
Toss the rhubarb with the flour and turn into deep-dish pie pan lined with crust. Sprinkle in any remaining flour. Mix sugar and syrup in a saucepan and bring to a boil, stirring constantly. Pour over rhubarb and dot with little pieces of butter. [It really is okay if it ends up being more than 1 Tbs. :-)]
Cover with top pastry, cut slits here and there to let off steam and bake at 425F for 25 minutes.
It's really terrific warm and a la mode. :-)
I sometimes make it with only an upper crust...if you do this, you'll need to use an 8-inch square, 2-inch deep casserole...or something of an equivalent volume. Butter it lightly, and pretend it's the bottom part of a double crust...make sure to leave seal the crust against the dish and cut slits.
For the crust, mix cream cheese and butter - "cream" together. Add flour and salt with a fork -- mix well, but don't "knead". Chill for a couple of hours, then roll between waxed paper.
This makes enough for a SINGLE crust. I can vouch for it going well with rhubarb :-) and it's also wonderful for blueberry pie.
Source:
Mac Morgan
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