Rhubarb Custard Pie (9-Inch)
1 (9-inch) unbaked pie crust
4 c. diced rhubarb
1 to 1 1/4 c. granulated sugar
2 Tbsp. tapioca
4 or 5 large eggs
3/4 c. granulated sugar
Preheat oven to 375 degrees. Mix rhubarb with sugar and
tapioca, pour into pie shell. Beat eggs and sugar until
frothy; pour over rhubarb mixture. Bake 50 to 60 minutes or
until custard seems to be set.
4 cups rhubarb, diced
1-1/4 cups sugar
1-3/4 cups flour
1 cup sugar
1/2 cup butter
2 teaspoons baking powder
pinch of salt
3/4 cup milk
Spread rhubarb in 9x9" baking dish, sprinkle with 1-1/4 cup sugar,
cover with mini marshmallows. Make batter of rest of ingredients. Spoon
over (or drop by spoonfuls) on top of marshmallows Bake 35-40 minutes
at 350 degrees or until golden brown When serving, flip pieces so rhubarb
is on top. Serve with a scoop of vanilla ice cream. Best when served
Rhubarb Sponge Roll
Preheat oven to 200C (400F.). Grease and flour a 15" x 10"
X 1 1/2" cake pan.
3/4-cup superfine sugar
1/2-cup all-purpose flour
1t. Baking powder
16ozs cooked rhubarb.
1 tsp. Gelatin
1T. Syrup from rhubarb
1/2 cup cream
Beat eggs with a pinch of salt until frothy, gradually beat in the sugar
and continue beating for about 10 minutes( 3 minutes by electric mixer)
until the mixture is very thick and creamy. Sift together the flours
and baking powder, fold in, the fold in the 2 tbs. water. Spread evenly
into prepared cake pan, to which a layer of baking paper has been placed
on the bottom. Bake in a very hot oven for 5 - 7 minutes, turn out onto
a clean tea cloth and carefully peel off paper. Trim off crisp edges
and gently roll up, Put on wire rack cooler and leave until cold.
Drain rhubarb take 1 tbs. of the rhubarb syrup, sprinkle gelatin into
this. Let soften, then dissolve over a pan of hot water and let it cool.
Beat cream until thick, fold in the drained rhubarb and gelatine. Unroll
the sponge, spread the filling over and re-roll. Dust top surface with
a light sprinkling of confectioner’s sugar.
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