The Forum: Cooler weather perks up rhubarb
Published 10:18 am Thursday, August 13, 2009
If the little stretch of wet, cool weather we just enjoyed rejuvenated your rhubarb, and it’s ready to go again, two Forum cooks have been waiting a year to share their favorite pie recipes.
Dixie White up there in Darrington tells us, “This is so very good, I have added only one thing — a few drops of almond flavoring. If not now — try later — it’s very hard not to bake this pie again and again!”
Dixie notes she ran across the original how-to in a Darrington cookbook, contributed by Leitha Rensink.
And Yvonne Bagley of Marysville shares an impossible pie recipe and says, “This is my favorite rhubarb custard pie because it is so easy. I never make the lattice-topped one anymore since I cut this out of the paper.
“Every time I serve it, people rave about it — I use Splenda instead of sugar, and my diabetic friends love me.” Yvonne adds, “I bake it in a stoneware pie pan — perfect every time!”
Darrington rhubarb cream pie
4cups sliced rhubarb
Boiling water
19-inch unbaked pie shell
5tablespoons flour
1 1/4 cups sugar
1/8 teaspoon salt
3egg yolks (reserve the egg whites for meringue)
1/2 cup milk
Few drops almond flavoring (optional)
Blanch rhubarb by pouring boiling water over it; drain immediately. When rhubarb is drained thoroughly, turn into the pie shell. In a mixing bowl, combine the flour, sugar and salt; add egg yolks, milk and almond flavoring and whisk or beat until mixture is thoroughly combined; pour over rhubarb and bake at 400 degrees 5 to 10 minutes. Reduce temperature to 375 degrees and bake another 45 minutes or until the rhubarb is cooked. Make a meringue using the reserved egg whites, spread over pie and brown in the oven. Serve warm or cold. Makes one 9-inch pie.
Impossible rhubarb pie
3cups chopped rhubarb
4eggs
1/2 cup Bisquick
3tablespoons butter, melted
1/4 teaspoon salt
1 1/2 cups sugar
1teaspoon vanilla extract
1cup milk
Preheat oven to 375 degrees. Grease a 10-inch pie pan. Turn rhubarb into greased pan. In a blender container, combine the eggs, baking mix, melted butter, salt, sugar, vanilla and milk; blend for 3 minutes, then pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes. Makes one 10-inch pie.
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The next Forum will appear in Wednesday’s Good Life section.
