4 cups fresh or frozen unsweetened sliced rhubarb 1 recipe pastry for single crust pie 2 eggs
beaten 1 carton (8 oz.) vanilla yogurt 1 cup granulated sugar 3 tablespoons all purpose flour 1/4 teaspoon ground nutmeg or cinnamon 1/3 cup all purpose flour 1/3 cup packed brown sugar 2 Tablespoons butter :
no substitutes 1/4 cup chopped pecans Thaw rhubarb, if frozen, but do not drain. Prepare and roll out pastry for single crust pie as directed. Line a 9 inch pie plate with pastry. Trim and flute edge of pastry. Do not prick shell. For filling, combine eggs, yogurt, sugar, 3 tablespoons flour, and nutmeg. Add rhubarb (and juice, if thawed), then gently toss until coated. Transfer to pastry shell. Combine 1/3 cup flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Sprinkle crumb mixture on top of pie. Cover edge of pie with foil. Bake in a 375 oven 25 minutes more or until pie appears nearly set in center when gently shaken. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings.
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How to Make Rhubarb Cream Pie : Pie Making
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Making rhubarb cream pie requires you to use about four cups of chopped rhubarb. Make rhubarb cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal Contact: PieBox.com Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood. Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
Rhubarb Strawberry Pie Recipe
From New York, a family Recipe for Rhubarb Strawberry Pie comes out bubbling from the oven, with a sweet nutty flavor filling dripping onto the flakey crust, only to be topped with a scoop of vanilla ice cream for the perfect bite!
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Rhubarb Cream Pie
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How to Make Fresh Rhubarb Pie | Allrecipes.com
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See how to bake a delicious rhubarb pie from scratch—with just five ingredients. The key is a high baking temperature to start, and then finishing the baking at a lower temperature. It softens the fresh rhubarb without making it mushy. It's fantastic.
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