|The Kitchen Gardener's Cookbook|
|by Michelle Gillett|
A unique and original concept, combining the special talents of being an avid gardener and a creative cook.
81 - 90 of 786 for rhubarb pie
Sift flour, salt, ... beat thoroughly. Add rhubarb. Line pie plate with pastry, ... minutes. Reduce to 350 degrees and bake until filling is bubbly or done.
Use a 9 inch pie plate. Preheat oven ... with pastry. Place rhubarb in bowl. Combine ... and brown sugar together. Cut in flour. Sprinkle on top of pie.
Combine sugar, flour ... into eggs. Add rhubarb. Line 9-inch pie tin with pastry; ... crust; flute edge. Bake at 400 degrees for 50 to 60 minutes. Cool.
Heat oven to ... slightly; add milk. Mix sugar, flour and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into pastry lined pie pan. Bake 50-60 minutes.
Preheat oven to 425 degrees. Let refrigerated pie crusts stand at ... minutes. Combine raspberries, rhubarb, diced pears, ... cream or yogurt. Makes 2 pies.
Mix sugar, flour ... a bowl. Add rhubarb and mix thoroughly. Place in pie crust, cover with ... 15 minutes. Turn heat down to 350 degrees for 45 minutes.
Make past with first ... Beat 1 egg; put all together. Add rhubarb. Put in pie shell. Bake at 400 degrees for 50-60 minutes. Works fine to double recipe.
Make pie crust for 9 ... bowl, combine the rhubarb, sugar, flour, ... for 10 minutes; reduce heat to 350 degrees and bake for another 30 minutes. Serves 6.
Place cut rhubarb in large mixing ... a single crust pie, make a ... at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake 50 minutes more.
Place uncooked, chopped rhubarb into unbaked pie shell. Combine sugar, ... minutes on 400 degrees, then reduce heat to 325 degrees and bake for 25 minutes.
top of page