Rhubarb Desserts

INGREDIENTS

 1 recipe for your favorite pie crust

4 cups rhubarb, chopped into 1/2" chunks

1 1/2 cups sugar

3 Tbsp. cornstarch

1 egg, beaten

FOR THE MERINGUE

4 egg whites

3 Tbsp. sugar

1 pinch cream of tartar

Mix together the rhubarb, sugar, corn starch, and egg until thoroughly combined. Pour into pie crust.

Bake at 450 degrees F. for 30 minutes. Meanwhile, beat the egg whites until stiff. Mix in the sugar and cream of tartar.

Top the pie with the meringue, shaping into swirls and peaks. Lower the oven temperature to 325 degrees F. and bake for another 15 minutes or until meringue is golden and set.

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INGREDIENTS

  1/2 cup shortening

1 egg

1 1/2 cups brown sugar

1 cup sour milk (1 cup milk + 1 Tbsp. vinegar)

1 tsp. baking soda

1 tsp. salt

2 cups flour

1/2 tsp. almond extract

1/2 tsp. vanilla

3 cups diced rhubarb

FOR THE CRUMBLE TOPPING

 1/2 cup chopped nuts (walnuts or pecans)

1/2 cup white sugar

1/2 cup brown sugar

1 tsp. cinnamon

Sugar & water mixed together with a little molasses
 Cream cheese frosting (optional)

Cream together the shortening, egg, & brown sugar.

Add the sour milk and mix. In another bowl, sift together the baking soda, salt, and flour. Add to the wet ingredients and mix.

Add the almond extract, vanilla, and rhubarb and mix until all the rhubarb is incorporated.

Pour into two greased round cake pans (or one large baking pan). Mix together the topping ingredients and sprinkle over the tops of the cakes. Bake at 375 degrees F. for 35-45 minutes.

If you are baking the cake in round pans, prepare your favorite cream cheese frosting recipe. When the cakes have cooled, place one on a cake stand, spread the top with the frosting, and top with the second cake. Pour sugar water over the crumble topping to give the cake a nice crunchy contrast.

Apple Pie

INGREDIENTS

 1 recipe for your favorite pie crust - doubled

1/2 cup butter

3 Tbsp. Flour

1/4 cup water

1/2 cup sugar

1/2 cup brown sugar

5 cups peeled & sliced baking apples

Roll out 1/2 the crust and fit into a greased pie pan. 

Preheat the oven to 425 degrees F. In a saucepan, melt the butter and add the flour. Add the water and sugars and bring to a boil. Reduce temperature to low to keep the mixture hot.

 Mound the apples into the pie crust. Roll out the remaining dough and slice into 1/2" strips. Weave over the apples to form a lattice crust: How To Weave A Lattice Crust.

Carefully & evenly pour the caramel sauce over the crust, letting it sink in between the apple slices.

Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees F and bake for 35-45 minutes, or until crust is nicely browned and a knife inserted into the apples does not make them crunch.

Original recipe can be found here: http://allrecipes.com/recipe/apple-pie-by-grandma-ople/

Custard Pie

INGREDIENTS

 3 eggs

3/4 cup sugar

1/4 tsp. salt

1 tsp. vanilla extract

2 1/2 cups scalded milk (lightly cooled)

Ground Nutmeg

Preheat the oven to 400 degrees Fahrenheit & position the oven rack in the lower third of the oven. 

Beat together the eggs, sugar, salt, and vanilla until completely smooth.

Add scalded milk and mix until smooth.

Using your favorite pie crust recipe (DO NOT USE FROZEN CRUST), evenly flute the edges in a greased pie dish.

Pour filling into crust through a strainer to remove lingering nasty egg bits. Sprinkle evenly with nutmeg.

Place a large baking pan in the oven and put the pie inside it. Carefully pour water into the pan around the pie. This keeps the custard from cracking and becoming rubbery when it is baking.

Bake for 30-45 minutes. If the crust begins to brown too fast, fold thin pieces of tin foil around the edges. When custard jiggles (not ripples) when softly moved, the pie is done. Let cool for 30 minutes before serving.