Top Rated Rhubarb Pie Recipes

Rhubarb are the stalks of thick red leaves. The flavor is known to be tart and has hints of lemon. And with the addition cherries and honey in this pie, you're bound to have a spoonful of sweetness in your mouth. It's recipes like these that allow you eat healtheir desserts. Click here to see the 10 Dessert Recipes for Diabetics (Slideshow)Photo Modified: Flickr/Vancouver Bites! 
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Recipes Network
Rhubarb Pie
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Neighborhood Fruit
It's a fruit! No it's a vegetable! It's Rhubarb Pie!
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Dannygirl
Try Rhubarb Pie from Food.com. - 7554
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Ellen Brody
A very simple yet delicious recipe for rhubarb pie I got from my mother many years ago.
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Rhubarb Pie recipe. Ready In: 75 min. Makes 6 servings 176 per serving Ingredients: rhubarb, sugar, orange zest, flour, all-purpose, salt, butter
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momofsixplus1
Ingredients: 2 cups rhubarb pie 1 cup sugar 2 tbsp butter 1/4 cup sugar 2 tbsp flour 1/8 tsp salt 2 egg yolks 1/4 cup milk cook 2 cups cut up rhubarb, 1 cup sugar, and 2 tbsp butter until rhubarb is tender.Then add the following that has been ...
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Carolyn Klotz
For this simply delicious rhubarb pie, fresh rhubarb is chopped, sprinkled with sugar and a bit of flour, and combined with an egg. The filling is spooned into a pastry crust, dotted with butter and enclosed in a top crust. If you use a glass pan, the pie can be baked in the microwave and then browned in the oven.
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Charlotte J
Four recipes by Amy Walrod were featured in one of our farm newspapers last month. Amy lives just north of us. The photos of her recipes looked so good, that I had to post them here so I can try them later. Amy does not say what size pie pan to use. MY mother would make a rhubarb pie like this but without the second crust. I'm going to add 'Step 1' as that is the way she makes her pies.
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Chicagoland Chef du Jour
This is a wonderful recipe one of DHs coworkers brought in. His mother was quite the baker and DH loved this pie, probably his favorite. Time does not allow for making your own pie crust.
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Molly53
Rhubarb is called "pie plant" for a good reason! This sweetly delicious pie is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Chef #1423567
Another favorite from my Grandma. Who do you think I learned to bake from? Although, Grandma grows rhubarb in her garden and I'm not quite there yet. Enjoy!
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