Best Rhubarb Cream Pie Martini Recipes

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BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!

Provided by LiisaN

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

Steps:

  • Mix the eggs and cream.
  • Add sugar, salt and flour.
  • Add diced rhubarb in unbaked pie crust.
  • Pour egg mixture over rhubarb.
  • Bake 10 minutes at 400 degrees.
  • Reduce heat to 350 degrees and continue baking additional 45 minutes.
  • Whip egg whites until peaks form.
  • Add sugar.
  • Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
  • Cool and enjoy.

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

STRAWBERRY-RHUBARB PIE MARTINI



Strawberry-Rhubarb Pie Martini image

Pretty in pink and ready for sipping, these refreshing cocktails serve up rhubarb and strawberries in a sophisticated new way.

Categories     Beverage

Time 1h25m

Yield 1

Number Of Ingredients 8

3 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup water
1/4 cup sugar
Small lemon wedge
Ice cubes or crushed ice
1/3 cup strawberry-flavored vodka
2 tablespoons rhubarb syrup

Steps:

  • In medium saucepan, stir together rhubarb, 1 cup sugar and the water. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally, until syrup turns bright pink.
  • Place strainer over medium bowl or large glass measuring cup; pour hot rhubarb mixture through strainer into bowl. Discard rhubarb pulp. Pour syrup into jar or container. Cover; refrigerate 1 hour or until cold.
  • Meanwhile, place 1/4 cup sugar on small plate or saucer. Rub rim of martini glass with lemon wedge. Dip rim of glass in sugar, slowly turning glass so only outer edge is covered; shake off any excess sugar. Place glass in freezer.
  • To make 1 cocktail: Fill cocktail shaker with ice. Pour vodka and rhubarb syrup over ice. Shake 5 to 6 seconds. Pour into chilled martini glass, straining out ice.

Nutrition Facts : ServingSize 1 Serving

RHUBARB CREAM PIE



Rhubarb Cream Pie image

Make and share this Rhubarb Cream Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

9 inches butter, crust
2 1/2 cups diced rhubarb (the rosier the better)
1 cup sugar
2 tablespoons flour
2 eggs, well beaten
3/4 cup heavy whipping cream

Steps:

  • Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
  • In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
  • Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
  • Cool to room temperature and then chill in the refrigerator before serving.

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Make and share this Cream Cheese Rhubarb Pie recipe from Food.com.

Provided by Julesong

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
1/2 teaspoon cinnamon
1 pinch salt
1/2 cup water, at room temperature
2 cups sliced rhubarb, in 1/2-inch pieces
1 unbaked pie shell, nine inch
1 (8 ounce) package cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla
whipped cream, for garnish

Steps:

  • Preheat oven to 425 degrees.
  • In a saucepan, combine the cornstarch, sugar, cinnamon and salt.
  • Add water and stir until well combined.
  • Add the rhubarb, and over medium-high heat let simmer, stirring often, until it thickens.
  • (If using frozen rhubarb, let it thaw before using in recipe.) Pour into pie shell.
  • Bake at 425 degrees for 10 minutes.
  • While the bottom half is baking, make the top: beat together the cream cheese, eggs, sugar, and vanilla until smooth.
  • When bottom half of pie has finished baking, remove it from the oven and pour the cream cheese mixture on top.
  • Reduce the heat of the oven to 325 degrees and return the pie to the oven.
  • Bake for 35 minutes or until set.
  • Let cool and chill for several hours or overnight.
  • Before serving, garnish with whipped cream.

Nutrition Facts : Calories 3179.4, Fat 147.6, SaturatedFat 62, Cholesterol 621.9, Sodium 1981.1, Carbohydrate 433.8, Fiber 12, Sugar 310.6, Protein 39.4

CREAM CHEESE RHUBARB PIE



Cream Cheese Rhubarb Pie image

Whenever my mom and I have a "rhubarb attack", we make this pie! Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 12

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 large eggs
1/2 cup sugar
Whipped cream
Sliced almonds

Steps:

  • In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes. , Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

Nutrition Facts :

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