A Rhubarb Recipe Update…

Have any of you tried my Crustless Apple Pie recipe?  If you missed that, you can find it here.  I started making it back in 2012 and haven’t stopped.

Well a week or so ago I had 4 apples that were getting shriveled.  I grabbed them and a couple more apples and made the crustless apple pie.  Kelli happened to come home that day and had a piece.  I started making this after she moved out and coincidence had brought her home on a day that I had made one before so even though it’s an old recipe for me, she had it for the first time.  She LOVED it.

Well that evening Kelli had left, I was in the garden and the rhubarb needed attention.  I picked some and brought it in the house.  I started chopping and as I was chopping I saw the empty pie plate.  That’s when it hit me to try the recipe with rhubarb.  I had strawberries in the refrigerator that needed attention so I ended up making part rhubarb and part strawberry crustless pie.  I made some modifications to the directions but not a lot.

I sprayed a pie tin with cooking spray.
I filled the bottom with rhubarb and strawberries.
I sprinkle 4 Tablespoons of sugar over the top.

Then in a mixing bowl I put 10 Tablespoons of softened butter.
Mix with:
3/4 cup sugar
1 beaten egg
1 cup flour

This mix is kind of thick and doesn’t “spread” over the fruit so a kind of plop it on and smooth out.

Bake in the oven at 350 for 45ish minutes.

Here’s how it came out….

…and here’s how my oven came out….ugh.  It ran over.  I was outside gardening so I didn’t catch it.

The good news of it all though….it tastes MARVELOUS!!

So in light of the awesome taste…and the pie running over in the oven, my suggestion is to make it in a 9X9 cake pan so it doesn’t run over in your oven.  You can’t not make it..it’s so good!!

The dessert was gone in about 10 hours from it coming out of the oven so I tried yet another experiment.  I double the recipe and made it in a cake pan.  I had to increase the cooking time to 60 minutes.  YUM!  This way I ended up serving it almost like an upside down cake.

Oh my this was so good.  I hope get a chance to try it.

2 thoughts on “A Rhubarb Recipe Update…”

  1. Pie looks lovely. If I’m making a fruit pie or crumble I always stand the dish on a cookie tray lined with aluminum foil, then if the fruit juices bubble out the foil catches them and then you can throw it away – no oven cleaning to be done!

  2. I keep a piece of heavy duty aluminum foil in the bottom of my oven. In addition to catching spills, the oven stays cleaner.

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