Rhubarb Pie

My dad grows Rhubarb in his garden and always pressuring me to use it!! I cut some up and peeled it and looked for some recipes, I made two pies in one night, but this one being the first. It came out great it looked beautiful and tasted good and I really couldn’t believe how EASY it was . Are pies always this easy??

  • Pre made Pie Crust

  • 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces

  • 1 cup sugar

  • 2 tablespoons cornstarch

  • Pinch of salt

  • Crumble Topping:

  • 3/4 cup all-purpose flour

  • 1/3 cup packed light-brown sugar

  • 3 tablespoons granulated sugar

  • Pinch of salt

  • 6 tablespoons cold unsalted butter (cut into small pieces)

  1. STEP 1

    Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

  2. STEP 2

    Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

  3. STEP 3

    Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

  4. STEP 4

    Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Success!!! 

Thanks Martha!! 

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Strawberry Rhubarb Custard Pie

I stumbled upon this recipe because I wanted something that just used one pie crust. I love custard so I figured I’d give it a try. Another easy pie recipe, it was super tast, and I liked this one chilled in the fridge to get the real custard taste. I didn’t use the jam part of the recipe because I don’t care for Strawberry Jam. Instead I topped it fresh strawberries and I enjoyed it!!

One premade pie crust 
3 cups of rhubarb sliced
1 cup cut fresh strawberries
3 large eggs
1 1/2 cups of white sugar
3 tablespoons of milk
3 tablespoons of flour
1/4 tsp of nutmeg
1 tblspoon of butter
2 tblspoon strawberry jam
1/4 tsp of water 

  1. Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  2. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  3. Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  4. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  5. Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

    Successs!!! 

Thanks to Chef John! 

Candy Bar Poke Cake

It’s not secret I love a good poke cake. I also love candy, so why not try this recipe? Tuesday night dinners are back and this is the first dessert I brought for it! A sweet way to kick off the summer!!! 

I used different candy- M&M’s, Kit Kat’s, Snickers, Twix Bars chopped up! 

 

Be sure to Check out my other Poke Cakes!! 

Chocolate Poke & Lemon Poke 

 

Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 cup hot fudge sauce
  • 1 tub (8 oz) Cool Whip Free, thawed
  • 2 cups chopped assorted candy
  • ½ cup caramel sauce
 
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13×9 inch pan with cooking spray; set aside.
  2. Prepare the cake according to package directions. Pour into the greased pan and bake according to instructions on back of package, or until a toothpick inserted near the center comes out clean. Cool the cake completely.
  3. Once cake has cooled, poke a bunch of holes through the cake (about 20-30). Carefully pour the hot fudge sauce over the holes, trying as best as you can to fill them up with the sauce.
  4. Spread the Cool Whip on top of the cake in a thick, even layer; top evenly with the chopped, assorted candies. Drizzle the top with the caramel sauce.
  5. Refrigerate the cake for approx. 4 hours or overnight (overnight is best) before cutting into squares to serve. This cake is SO good!

Sucess!!!! Thanks Domestic Rebel! 

Cotton Candy Bars

One of those weekend nights where I was just in the mood to bake. I like trying the Domestic Rebel’s crazier recipes I tried this on a whim. The only problem was I forgot to buy two packets of cotton candy flavoring, so my frosting was just plain. Most of the bars thought I ate without the frosting! This is a great treat for the kids!!! Thanks Domestic Rebel! I ate them so fast didn’t get time to click my own photo! 

Cotton Candy Bars

1 box Funfetti cake mix
2 eggs
1/2 cup oil
2 pkts Duncan Hines Cotton Candy Recipe Creations Flavor Mix
1 cup white chocolate chips
1 can Duncan Hines Frosting Starter kit (sold next to the flavor mixes)
Sprinkles

1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. Set aside.
2. In a large bowl, mix together the cake mix, eggs, oil and ONE packet of the cotton candy mix with a rubber spatula until blended and combined. Stir in the chocolate chips.
3. Spread the mixture evenly into the prepared pan and bake for approx. 14-16 minutes or until edges are lightly golden and center is set. Allow to cool completely before frosting (center will set up a little more once removed from oven; just don’t overbake these!)
4. Stir the remaining flavor packet into the can of icing (or prepare your own vanilla buttercream, if you wish). Spread the icing evenly onto the cooled bars and top liberally with sprinkles. Pop in the fridge to set the icing for about an hour before cutting into squares. Store airtight for approx. 1-2 days.

 

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