Best Rhubarb Surprise Pie Recipes

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RHUBARB SURPRISE PIE



Rhubarb Surprise Pie image

Tastes like strawberry shortcake! Surprise

Provided by TINTY

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 12

1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons butter
1 egg, beaten
2 tablespoons milk
3 cups chopped rhubarb
1 (3 ounce) package strawberry flavored Jell-O®
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ cup butter, melted

Steps:

  • Sift together 1 cup flour, baking powder, and salt. Cut in 2 tablespoons butter or margarine. Add egg and milk; mix. Press mixture into a greased 9 inch pie plate.
  • Arrange rhubarb in pie shell. Sprinkle with dry gelatin mix.
  • Combine 1/2 cup flour, sugar, cinnamon, and melted butter or margarine; sprinkle on top of pie.
  • Bake 350 degrees F (175 degrees C) for 50 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 54.5 g, Cholesterol 46.4 mg, Fat 9.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 323.2 mg, Sugar 34.8 g

RHUBARB SURPRISE PIE



Rhubarb Surprise Pie image

I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie. I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla...

Provided by Cindi M Bauer

Categories     Pies

Time 50m

Number Of Ingredients 8

3 cups thinly sliced fresh rhubarb
1 (9-inch) unbaked pie crust (see *note)
1 tsp. all-purpose flour
1 (3-oz.) box strawberry gelatin
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted

Steps:

  • 1. Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.
  • 2. Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.
  • 3. Arrange the rhubarb in the unbaked pie crust.
  • 4. Sprinkle the strawberry gelatin powder over the rhubarb.
  • 5. In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.
  • 6. Sprinkle the crumb mixture over the top of the pie.
  • 7. Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)
  • 8. I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.
  • 9. Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.
  • 10. Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.
  • 11. I refrigerate leftovers (uncovered) in the fridge.
  • 12. *Note: The unbaked pie crust I used was store bought, and it came in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.

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