Made a Rhubarb pie.

[norgeway]

I froze some rhubarb last summer, so I decided to make a pie, First i cooked the rhubarb a little, in a vintage piece of cookware, West Bend Flavo Seal DeLuxe aluminum, about my favorite cookware.

 

[norgeway]

Started on high...

Red!!!

 

[norgeway]

When it boiled...

Cut down to medium, yellow.

 

[norgeway]

Then to simmer..

Lavender..

 

[norgeway]

I froze it...

Last summer with sugar and some tapioca, so I simmered it about 5 minutes.

 

[norgeway]

Now you ALL know!

I have trouble with pastry, but this did fine....CONFESSION!!! Its Jiffy pie crust mix.It rolled out fine.

 

[norgeway]

In the Pan

This pan is a Doughmasters, it has a pebbled surface that browns nice.

 

[norgeway]

In goes the Rhubarb.

After a few tablespoons of butter.

 

[norgeway]

Now for the top.

Cut a few vents...

 

[norgeway]

Now..

Put on the top and...

 

[norgeway]

Into...

The NORGE!, 425 for about 40 minutes, More pics later.

 

[gansky1]

I love rhubarb and that cookware! My grandmother had that whole set - never have seen it again until now.

It looks like your pie will turn out perfect, the crust may be a "cheater" but it looks yummy.

 

[norgeway]

40 inutes later..

The finished pie!

 

[norgeway]

this is the first thing...

I have baked since moving the old girl back into the kitchen.

 

[kevin313]

Hans - that pie is picture perfect. What a great baking maching that Norge is!

 

[wiskybill]

looks delicious!

I'll check this for a recipe.

Rhubarb was one of Mom's best pies.

 

[rp2813]

She's a beautiful stove and she did a beautiful job of baking that delicious pie.  Rhubarb is a favorite of mine.

 

You'll hear no beef from me about using a pie crust mix.  I don't even do that.  It's prepared crusts all the way with me, and I do think that considering my from-scratch failures, it's a best case scenario for all involved.

 

I planted rhubarb a couple of years ago and it has been fussy.  I'm still hoping to see sprouts coming up soon.  This is the first year I can harvest if it performs well.

 

[whirlcool]

Did you know that Rhubarb was a favorite of people in Victorian times? Yup.

 

[mixfinder]

The Best

My grandma had the full set of that cookware as well. It had a steamer insert she made her suet pudding in. Rhubarb is my favorite pie and I can taste it already. We used to make rhubarb sauce with 6 cups cut washed rhubarb and a large package strawberry jell-0. Covered to start while the natural juice of the rhubarb releases and then stirred until mixture boiled. If refrigerator it sets like a conserve. I love that you love this range so much.

 

[frigilux]

I love a good rhubarb pie, and yours looks wonderful! And such a beautiful vintage range for baking, as well.

My mom used to freeze a bunch for use over the winter, but I never have. Consequently, rhubarb is a seasonal ingredient for me. I've made a number of different rhubarb cakes, too, and this one has become my favorite. People always ask for the recipe and and are surprised at how simple it is to prepare. The sugar, cream, and rhubarb create a wonderful custard at the bottom of the cake.

DAMN GOOD RHUBARB CAKE
1 18.5-oz. box yellow cake mix
6 cups chopped rhubarb
1 cup granulated sugar
2 cups heavy cream

1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Grease and flour a 13" x 9" baking pan.

2. Prepare cake mix according to package directions. Stir rhubarb into batter. Pour batter into prepared pan.

3. Sprinkle sugar evenly over top of cake. Drizzle cream evenly over top of cake.

4. Bake for 50-55 minutes. Cool to room temp. Limit yourself to no more than 3 pieces in one sitting, LOL.

ASIDE: Kelly, I love your avatar with the dough rising right in the bowl of a KA mixer.[this post was last edited: 3/6/2013-05:41]