Best Crusty Rhubarb Pie No Roll Pastry Recipes

TINA'S CRUSTLESS RHUBARB PIE

Tina's Crustless Rhubarb pie image

My neighbor has plenty of rhubarb and a wife who would rather not bake. Our arrangement is that I can pick all the rhubarb I want as long as he gets some of the baked goods. I baked rhubarb coffee cake and this no-crust pie for him. His wife was out of town for the weekend and he said he ate the pie in one day!

Provided by Tina Swain

Time 1h10m

Number Of Ingredients 7

Ingredients

3 eggs
1/3 c butter, melted
1/2 c flour
1 1/3 c milk
1 c sugar
2 tsp vanilla
2 c rhubarb sliced in 1/2 inch pieces

Steps:

1. Grease a 10 inch pie pan or a 7x11, 8x8 or 9x9 baking pan Scatter rhubarb in bottom of pan.
2. mix remaining ingredients and pour over rhubarb. Bake 350 degree oven for 60-70 minutes

RHUBARB PIE - SINGLE CRUST

Rhubarb Pie - Single Crust image

Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.

Provided by Su

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 tablespoon butter
2 eggs
1 cup white sugar
3 tablespoons all-purpose flour
3 cups diced rhubarb
1 (9 inch) prepared 9-inch single pie crust

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.

Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g

CRUSTY RHUBARB PIE .... NO ROLL PASTRY

CRUSTY RHUBARB PIE .... no roll pastry image

"Tis the season" ....all to short. So enjoy your fresh rhubarb while you can! I have baked this quite a few times since it was first published in Relish. It is a spring delight and I look forward to making a couple every, spring, with the rhubarb out of my garden. It is not to sweet and wonderfully tart. YUMMY !!! Fell free to add strawberries , for a change. I have and it is a delight...

Provided by Nancy J. Patrykus @Finnjin

Categories Fruit Sides

Number Of Ingredients 15

Ingredients

- no roll pastry : below
1-1/2 cup(s) flour
1 teaspoon(s) salt
1 tablespoon(s) sugar
1/2 cup(s) vegetable oil
2 tablespoon(s) milk
- filling: below
6 cup(s) diced, unpeeled rhubarb
1 tablespoon(s) chilled butter, cut into small pieces
1 to 1-1/2 cup(s) sugar...to taste
6 tablespoon(s) flour
- topping : below
1/4 cup(s) chilled butter, cut into small pieces
1/4 cup(s) sugar
1/2 cup(s) flour

Steps:

Pre-heat oven to 350. To prepare pastry: Mix flour, salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over the bottom and up the dides of pie pan.
To prepare filling: Combine cut up rhubarb with sugar and flour. Spoon into pie crust Dot with butter.
To prepare topping: Mix butter, sugar and flour with a pastry blender, or your hands till crumbly. Sprinkle over rhubarb mixture.
Bake 1 hour...or until topping is browned and filling is bubbly.
Great served with ice cream cool-whip...etc.
This last picture shown here and the recipe is from: Relish Magazine in a newspaper. 2010 or 2011 *** Please be aware that if you go to this site the recipe shown is not like the ingredients in the 2010 Relish article I had seen ...This time there is a typo error. It is not 1-1/2 cups of oil,for the pastry. It is only 1/2 cup! SITE; WWW.relish.com/crusty-rhubarb pie-/ recipe was submitted by : B. Maggs of Cle Elum, WA. It was her mothers recipe from Mass. It seems to me appropriate to acknowledge her mom..seeing as we just celebrated MOTHERS DAY this last Sun. ... Nancy P. 5/15/12