Best 5 Tinas Crustless Rhubarb Pie Recipes

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Are you looking for a luscious and tantalizing dessert that will captivate your taste buds and leave you craving for more? Look no further than Tina's crustless rhubarb pie, a culinary masterpiece that redefines the boundaries of flavor and texture. This remarkable pie, with its vibrant rhubarb filling and enchanting absence of a crust, offers a unique symphony of flavors that will transport you to a realm of pure delight. Embark on a culinary journey as we explore the secrets behind this extraordinary dessert, unraveling the perfect balance of sweet and tart, and providing you with a step-by-step guide to recreate this magical creation in your own kitchen.

Let's cook with our recipes!

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

DOUBLE-CRUST RHUBARB PIE



Double-Crust Rhubarb Pie image

Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth, Westerville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 large eggs, room temperature, lightly beaten
4 cups chopped fresh rhubarb or frozen rhubarb
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 17g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 233mg sodium, Carbohydrate 56g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB NO-CRUST PIE



Rhubarb No-Crust Pie image

A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.

Provided by DPar6310

Categories     Dessert

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

4 cups cut up rhubarb
1 3/4 cups granulated sugar
2 tablespoons butter or 2 tablespoons margarine
1 cup flour
2 beaten eggs
1 tablespoon vanilla
1 tablespoon lemon juice

Steps:

  • Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
  • Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.

Nutrition Facts : Calories 383.2, Fat 5.8, SaturatedFat 3, Cholesterol 72.2, Sodium 61.9, Carbohydrate 78.5, Fiber 2, Sugar 59.6, Protein 5

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

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

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

Tips:

  • For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely before using.
  • Cut the rhubarb into small pieces so that it cooks evenly.
  • Be sure to add the cornstarch to the sugar before adding it to the rhubarb. This will help to thicken the pie filling.
  • If you don't have a pie plate, you can use a 9-inch square baking dish.
  • Bake the pie until the filling is bubbling and the top is golden brown.
  • Let the pie cool for at least 30 minutes before serving.

Conclusion:

This crustless rhubarb pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying dessert, give this crustless rhubarb pie a try.

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