Thriftism

Strawberry rhubarb pie is a well known dessert than is a favorite of many. While we could stick to the basics of only pie for rhubarb, we wanted to branch out and find many more fun and tasty recipes that we could use our rhubarb in because really, how much pie can you eat?  Maybe that's not the right question... I love pie, could probably eat it every day. So this is just another great recipe you can add to your pie rotation and a fun twist on a baking classic.  Printable to letter size paper

Springtime brings fresh produce in abundance. Rhubarb has a great and unique taste which often times leads people to believe it has few uses. Today we are making a rhubarb cheesecake, just one of the many delicious recipes using this colorful plant.

When I think of summer, I think of rhubarb pie. My grandma always made the best pie and we rarely had it anywhere else. Now that I have a garden of my own and have a rhubarb explosion, this seems as good a time as any to learn how to make my grandma's rhubarb pie. This tasty pie is sure to satisfy your sweet tooth without breaking your diet, and at only $0.35/per serving it won't break your budget either! See nutrition and cost information at the bottom of the post. What You'll Need 4 Cups Diced Rhubarb (1/2" Pieces) 1 Cup Sugar 6 Tbsp. Flour 1 Egg (large) 3-6 Tbsp Butter or Margarine 2 Pie Crusts Preheat Oven to 425 Mix rhubarb, sugar, and egg together. Slowly add flour. Roll out pie crusts. Place one into a greased 9" pie pan. Fill pie crust with rhubarb mixture. Add dollops of butter/margarine to the top of the rhubarb mixture. Top with remaining pie crust and press edges down with fork or thumb. Trim outside pie crust and save for ot...