SOUR CREAM RHUBARB CRUMB PIE

Pastry for a single crust 10 inch pie
4 cups cubed rhubarb
1 1/2 cups white sugar
1/3 cup flour
1 cup sour cream
Topping:
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup soft butter

Roll out the pie crust and line a 10 inch or 9 inch deep dish pie plate. Trim even with the edge of the pie plate. Arrange rhubarb in the pie shell. Mix together the sugar, flour and sour cream. Pour mixture over the rhubarb.

Topping:
In a small bowl combine the flour and brown sugar. Stir in the butter until crumbly. Sprinkle over the rhubarb. Bake at 450 degrees F. for 15 minutes. Reduce heat to 350 and continue to bake for another 30 minutes.APPLE RHUBARB PIE
pastry for a 2 crust 9 inch pie
6 apples
2 - 3 cups sliced rhubarb, fresh or frozen
1/2 cup white sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves

Preheat oven to 425 degrees F. Roll out half the pastry
and line a 9 inch pie plate. Trim leaving 1/2 inch over the pie plate. Peel and core apples, and slice into 1/2 inch wedges. Place in a large bowl with sliced rhubarb. Toss fruit with sugar, flour and spices. Place in the
pie shell. Roll out remaining pastry and cut into 1/2 inch strips. Make a lattice top crust on the pie by crisscrossing the strips over the filling. Trim the
strips even with the pie plate. Fold the 1/2 inch of the bottom crust over the ends of the strips. Seal and flute the edges. Place on the lower rack in the oven and bake for 10 minutes, until the crust starts to brown. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes, until crust is golden and fruit is tender.Strawberry-Rhubarb Tapioca Dessert
1 C. mashed Strawberries
4-5 C. finely cut-up Rhubarb
1 C. sugar
pinch salt
1/2C. orange juice
1/2 C. water
1/3 C. quick-cook tapioca
1 C. water

Mix first 6 ingredients together in large saucepan. Cook over medium-high heat until rhubarb is tender, stirring constantly. While cooking fruit mixture, soak tapioca in remaining water for 5 minutes. Add this mixture to the cooked fruit and continue cooking until thickened, stirring constantly. Pour into serving dishes or bowl. May be served slightly warm, at room
temperature, or chilled.

Rhubarb Orange Cream Pie
Submitted by: Cindy
" Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some. "

Ingredients:
pastry for a single 9 inch crust
1/4 cup butter, softened
3 tablespoons frozen orange juice concentrate
3 egg yolks
1 teaspoon strawberry flavored gelatin
1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups diced rhubarb
3 egg whites
1/4 cup white sugar

Directions:
1 Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
2 In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
3 In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
4 Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
Makes 1 - 9 inch pieI know that none of these are exactly what you are looking for. I will keep looking for the recipe for rhubarb squares--I know I have one on a disk some where. :-) I found these recipes on various sites. Enjoy!