Rhubarb Pie
Rhubarb pie is a classic dessert that beautifully balances sweet and tart flavors, making it a favorite among many. With its vibrant pink filling and flaky crust, this pie is not only delightful to taste but also visually appealing. Whether you’re celebrating a special occasion or simply enjoying a quiet evening at home, this rhubarb pie is sure to impress your family and friends. Let’s dive into the recipe and bring this delicious treat to your table!
Ingredients
– 4 cups fresh rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1 tablespoon lemon juice
– 1 tablespoon butter
– 1 pre-made pie crust (or homemade)
– 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 20 minutes, while the cooking time is about 45 minutes.
Nutritional Value
Based on a serving size of 1 slice (1/8 of a pie), the nutritional value is approximately:
– Calories: 210
– Protein: 2g
– Fat: 8g
– Carbohydrates: 35g
– Fiber: 2g
This is for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon, and lemon juice.
3. Stir the mixture until the rhubarb is well coated.
4. Roll out the pie crust and place it in a 9-inch pie pan.
5. Pour the rhubarb mixture into the pie crust, spreading evenly.
6. Dot the filling with small pieces of butter.
7. Roll out the second crust and place it over the filling.
8. Seal the edges by crimping with your fingers or a fork.
9. Cut small slits in the top crust to allow steam to escape.
10. Brush the top with the beaten egg for a golden finish.
11. Bake in the preheated oven for 15 minutes.
12. Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes until the filling is bubbly.
Alternative Ingredients
You can substitute fresh rhubarb with frozen rhubarb if fresh is not available. Additionally, for a sweeter pie, consider adding a bit of strawberry or raspberry to the filling for a delightful twist.
Serving and Pairings
Rhubarb pie is best served warm, possibly with a scoop of vanilla ice cream or whipped cream. It also pairs wonderfully with a cup of tea or coffee for a perfect afternoon treat.
Storage and Reheating
Store the pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in the oven at 350°F for about 10 minutes. The pie can also be frozen for up to 3 months; just ensure it’s well-wrapped.
Cooking Mistakes
– Avoid overcooking the rhubarb, as it can become mushy.
– Ensure the pie crust is well sealed to prevent leakage.
– Use fresh rhubarb for the best flavor and texture.
– Don’t skip the egg wash for a beautiful crust.
– Allow the pie to cool for at least 2 hours before slicing.
Helpful Tips
– Experiment with different spices like nutmeg for added depth.
– Use a mix of sugars for a richer flavor, such as brown sugar.
– Serve with a sprinkle of powdered sugar for a decorative touch.
– Pair with fresh mint for a refreshing contrast.
FAQs
What is the best way to cut rhubarb for pie?
Cut rhubarb into 1-inch pieces to ensure even cooking and a pleasant texture in the pie.
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well. Just make sure to thaw and drain any excess moisture before using.
How can I tell when the pie is done?
The pie is done when the filling is bubbling and the crust is golden brown.
Is rhubarb pie sweet or tart?
Rhubarb pie has a balanced flavor, but it tends to be more tart due to the rhubarb. The sugar helps to offset this tartness.
Can I add other fruits to rhubarb pie?
Absolutely! Strawberries, raspberries, or even apples can complement rhubarb beautifully.
Conclusion
Rhubarb pie is a delightful dessert that captures the essence of spring. With its perfect balance of flavors and textures, it’s a wonderful addition to any meal. Whether enjoyed warm or cold, this pie is sure to become a family favorite. Try making it today, and savor the deliciousness of homemade rhubarb pie!
Rhubarb Pie
Ingredients
- 4 cups fresh rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 pre-made pie crust
- 1 egg beaten
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon, and lemon juice.
- Stir the mixture until the rhubarb is well coated.
- Roll out the pie crust and place it in a 9-inch pie pan.
- Pour the rhubarb mixture into the pie crust, spreading evenly.
- Dot the filling with small pieces of butter.
- Roll out the second crust and place it over the filling.
- Seal the edges by crimping with your fingers or a fork.
- Cut small slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30 minutes.
