Old Fashion Recipes for Rhubarb Pies from Indiana: Elegant Rhubarb Pie and Rhubard Crunch Pie

<h1>Old Fashion Recipes for Rhubarb Pies from Indiana: Elegant Rhubarb Pie and Rhubard Crunch Pie</h1>Author: <a title="Grandma Linda" href="http://www.articlesbase.com/authors/grandma-linda/78999.htm">Grandma Linda</a> I remember how I looked forward to the rhubard growing in our garden when I was a child.  Seeing those colorful stalks made my mouth water for my mother and grandmother's delicious rhubarb cobblers and pies.  Here are a couple of those great recipes that I remember:  Grandma Wilson's Elegant Rhubarb Pie and Rhubard Crunch Pie.  The first one I got from my mother-in-law.  My husband and I grew up only two miles apart in rural Southern Indiana so I have known my mother-in-law for most of my life.  She was a wonderful cook and a great pie baker.  Now that she is in a nursing home, we really miss her cooking. GRANDMA WILSON'S ELEGANT RHUBARB PIE This is a recipe from my mother-in-law who is in her 80s. 1 1/2 cups sugar 2 tbsps flour 1/4 tsp salt 2 tbsps melted butter or margarine 1 egg, slightly beaten 3 cups rhubarb, cut into 1-inch pieces Pastry for a two crust 9" pie Cream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes. RHUBARB CRUNCH PIE 1 1/4 cups sugar 6 tbsps flour 1/4 tsp salt 1/2 tsp cinnamon 4 cups diced rhubarb 1 unbaked 9-inch pie shell 2 tbsps butter Sift sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing lightly to coat all the rhubarb. Pour into the pastry shell. Dot with butter. Crunch Topping: 1/2 cup packed brown sugar 1/3 cup flour 1/2 tsp cinnamon 1/4 cup butter Blend brown sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes. Lower oven temperature to 375 degrees and bake for 40 minutes longer or until the rhubarb is tender and the topping is golden. Enjoy!About the Author: Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at <a target="_blank" href="http://grandmasvintagerecipes.blogspot.com">http://grandmasvintagerecipes.blogspot.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/desserts-articles/old-fashion-recipes-for-rhubarb-pies-from-indiana-elegant-rhubarb-pie-and-rhubard-crunch-pie-1022631.html" title="Old Fashion Recipes for Rhubarb Pies from Indiana: Elegant Rhubarb Pie and Rhubard Crunch Pie">Old Fashion Recipes for Rhubarb Pies from Indiana: Elegant Rhubarb Pie and Rhubard Crunch Pie</a>

I remember how I looked forward to the rhubard growing in our garden when I was a child. Seeing those colorful stalks made my mouth water for my mother and grandmother's delicious rhubarb cobblers and pies. Here are a couple of those great recipes that I remember: Grandma Wilson's Elegant Rhubarb Pie and Rhubard Crunch Pie. The first one I got from my mother-in-law. My husband and I grew up only two miles apart in rural Southern Indiana so I have known my mother-in-law for most of my life. She was a wonderful cook and a great pie baker. Now that she is in a nursing home, we really miss her cooking.

GRANDMA WILSON'S ELEGANT RHUBARB PIE

This is a recipe from my mother-in-law who is in her 80s.

1 1/2 cups sugar
2 tbsps flour
1/4 tsp salt
2 tbsps melted butter or margarine
1 egg, slightly beaten
3 cups rhubarb, cut into 1-inch pieces
Pastry for a two crust 9" pie

Cream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes.

RHUBARB CRUNCH PIE

1 1/4 cups sugar
6 tbsps flour
1/4 tsp salt
1/2 tsp cinnamon
4 cups diced rhubarb
1 unbaked 9-inch pie shell
2 tbsps butter

Sift sugar with flour, salt, and cinnamon. Combine with rhubarb, tossing lightly to coat all the rhubarb. Pour into the pastry shell. Dot with butter.

Crunch Topping:

1/2 cup packed brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter

Blend brown sugar, flour, cinnamon, and butter until mixture resembles coarse crumbs. Sprinkle over rhubarb. Bake at 450 degrees for 15 minutes. Lower oven temperature to 375 degrees and bake for 40 minutes longer or until the rhubarb is tender and the topping is golden.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

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