Blue Ribbon Reggie's Rhubarb Pie

I am the MOST excited that my rhubarb pie won first place overall at the Iowa State Fair this year!  And, it just happens to be vegan -- same recipe my 96 year old grandma has always used -- there's no difference. To enter this contest, the pie made had to be made with fruits or vegetables grown in Iowa.  The rhubarb I used was grown my by Uncle Reggie in Des Moines -- hence, Reggie's Rhubarb Pie.

Reggie's Rhubarb Pie

Servings: 8
Prep time: 40 minutes
Ingredients:

Crust:
2 C. Flour
Shortening (Crisco)
Baking powder
2 T. Sugar
2 T.  Apple cider vinegar
Water

Filling:
3 C. Rhubarb
Sugar
Tapioca

Mix together flour and shortening in medium sized bowl until crumbly.

Add baking powder, sugar, and vinegar.  Mix until well blended.  Then add water 1 T. at at time until crust begins to form a ball. Form into two evenly sized balls.

Roll out one crust and put into a 12" pie plate.

Mix together all filling ingredients and pour into crust.  Top with second crust.  Using a fork, poke holes into top crust creating air vents.  If desired, use left over crust scraps to cut out shapes and place on top of crust.

Bake in oven at 350 degrees for 60-70 minutes.  Watch for filling to boil out.  If it begins to, place tin foil under the drips and remove periodically to prevent your pie from being smoked.  I've had plenty of experience with smoked pies and they're not as good.

Here are the judges' comments: 

Taste: 39, 38, 40, 38 /40 possible points
Appearance: 28, 29, 30, 28/30 points
Best use of Iowa Fruits & Vegetables: 30, 27, 30, 30/30 points
Total: 385/400 points
Comments:

"Very nice appearance, crust and filling compliment each other; nicely baked -- brown on bottom.  I like your choice of crust; cuts and serves easily.  Very definitely rhubarb flavor.  Filling is great consistency."

"Very attractive product.  Very flaky crust -- beautiful.  Very tasty."

"Melt-in-your-mouth crust. Beautiful presentation. Real true and mellow rhubarb filling."

"Nice decoration of the hearts.  Good tart flavor.  Good flaky crust.  Evenly baked." 

Rhubarb Cream Delight

I cut this recipe out of the Spokesman - a weekly farm newspaper the Iowa Farm Bureau sends to members.  It is not the least bit vegan, but it was a huge hit at the Iowa State Fair earning a Second Place Overall ribbon in the rhubarb dessert contest!

Here is what the judges said: 

Taste: 53.5/60
Appearance: 18/20
Creativity: 17.5/20
Overall: 89/100

Comments:
"Beautiful presentation. Crust is nice and crisp. Cream cheese is smooth.  Cream cheese overpowers the rhubarb flavor.  Bake to right degree of doneness. Good color.  Garnish adds a nice touch."

"Nice presentation.  The cream cheese layer has a smooth texture. I like the flavor balance between the layers and the rhubarb has a nice tart balance."

What's left after the judges got to it!

Rhubarb Cream Delight

Ingredients:
1 1/4C. Sugar, divided
1C. Plus 1T. flour, divided
1/2 C. Cold butter
4 C. Chopped rhubarb
1--12oz. Package of cream cheese softened
2 Eggs

Topping:
1 C. Sour Cream
2 T. Sugar
1 tsp. Vanilla

Directions:

In a bowl, combine 1/4 c. sugar and 1 c. flour.  Cut in butter until crumbly. Pat into a 9-inch square baking dish.  Toss the rhubarb with 1/2 c. sugar and remaining 1 T. flower; sprinkle over crust.

Bake at 375 degrees for 15 minutes.  In a mixing bowl beat cream cheese and remaining 1/2 c. sugar until fluffy.  Beat in eggs one at a time.  Pour over hot rhubarb layer.  Reduce oven to 350 degrees.  Bake dessert 30 minutes longer or until almost set. Combine the topping ingredients; spread over dessert.  Chill completely before serving.

Garnish with fruit and basil leaves.