Best 2 Rhubarb Surprise Pie Recipes

Embark on a culinary adventure with a delightful treat, the "rhubarb surprise pie." This tantalizing dessert blends the vibrant flavors of tangy rhubarb and sweet filling, creating an explosion of taste in every bite. As you work your way through this article, you'll discover the secrets to crafting the perfect rhubarb surprise pie, ensuring a remarkable homemade dessert that will impress your family and friends.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

To achieve a perfect crust, use a combination of butter and shortening. This will result in a flaky, tender crust.
When measuring flour, use the spoon and level method to ensure accuracy. Avoid scooping flour directly from the bag, as this can result in too much flour being used.
Chill the pie dough for at least 30 minutes before rolling it out. This will help to prevent the dough from becoming too sticky and difficult to work with.
To prevent the rhubarb from becoming too watery in the pie, toss it with sugar and let it sit for 15 minutes before assembling the pie. This will help to draw out some of the moisture.
Be careful not to overfill the pie crust. Leave about 1 inch of space around the edges to allow for the filling to expand during baking.
Brush the top crust with milk or cream before baking. This will help to give the crust a golden brown color.
Bake the pie until the crust is golden brown and the filling is bubbling. The pie should be allowed to cool for at least 1 hour before serving.

Conclusion:

Rhubarb Surprise Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to be a hit with your family and friends. Whether you are a seasoned baker or a beginner, this recipe is sure to produce a delicious and visually appealing pie that will be enjoyed by all. Tips and tricks, key steps, and important notes are all included in this recipe to assist you in creating a mouthwatering Rhubarb Surprise Pie. Don't be hesitant to try making this pie whether you are an experienced baker or a novice. You'll be delighted with the results! Bon Appetit!