Rhubarb Pie
Indulge in the delightful flavors of rhubarb pie, a classic dessert that perfectly balances sweet and tart. With its flaky crust and vibrant filling, this pie is not just a treat for the taste buds but also a feast for the eyes. Whether enjoyed warm with a scoop of ice cream or at room temperature, rhubarb pie is sure to become a favorite in your dessert repertoire.
Ingredients
– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– 1 pie crust (homemade or store-bought)
– 1 egg for egg wash
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 40 minutes.
Nutritional Value
Each serving of rhubarb pie (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 3g fiber. This is based on standard ingredients and may vary slightly based on the crust used.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. Prepare the pie crust and fit it into a 9-inch pie dish.
3. In a bowl, combine the chopped rhubarb, sugar, flour, vanilla extract, and lemon juice.
4. Pour the rhubarb mixture into the prepared crust.
5. Roll out the second pie crust and place it over the filling.
6. Seal the edges and cut slits in the top crust for steam to escape.
7. Brush the top crust with beaten egg for a golden finish.
8. Bake in the preheated oven for 15 minutes.
9. Reduce the temperature to 350°F (175°C) and bake for an additional 25 minutes.
10. Allow the pie to cool before serving.
Alternative Ingredients
If fresh rhubarb is unavailable, you can use frozen rhubarb. Just ensure to thaw and drain any excess moisture before using. Additionally, for a sweeter pie, consider adding strawberries to the filling for a delicious strawberry-rhubarb combination.
Serving and Pairings
Rhubarb pie pairs wonderfully with vanilla ice cream or whipped cream. It can also be served with a dollop of crème fraîche for a tangy contrast.
Storage and Reheating
Store leftover rhubarb pie in the refrigerator, covered, for up to 3 days. You can reheat slices in the oven at 350°F (175°C) for about 10 minutes. It can also be frozen for up to 3 months; just make sure to wrap it tightly.
Cooking Mistakes
- Using too much sugar can overpower the rhubarb’s tartness.
- Not allowing the pie to cool can result in a runny filling.
- Overbaking can lead to a dry crust.
- Not cutting slits in the top crust can cause the pie to overflow.
- Using unthawed frozen rhubarb can make the filling watery.
Helpful Tips
- For a thicker filling, add an extra tablespoon of flour.
- Try adding a pinch of cinnamon for added warmth.
- Always taste the filling before baking to adjust sweetness.
- Use a pie shield to prevent over-browning.
FAQs
Can I use other fruits in rhubarb pie?
Yes, strawberries, blueberries, or apples can be added to enhance the flavor and sweetness of the pie.
How do I know when the pie is done?
The pie is done when the crust is golden and the filling is bubbling through the slits in the top crust.
Can I make rhubarb pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until you’re ready to bake.
What is the best way to serve rhubarb pie?
Rhubarb pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I freeze rhubarb pie?
Yes, rhubarb pie can be frozen. Wrap it tightly in plastic wrap and foil to avoid freezer burn.
Conclusion
Rhubarb pie is a timeless dessert that combines the unique tartness of rhubarb with a sweet, buttery crust. Perfect for any occasion, this pie is sure to impress family and friends alike. Enjoy every slice of this delightful treat!
Rhubarb Pie
Ingredients
- 2 cups rhubarb chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust homemade or store-bought
- 1 egg for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the pie crust and fit it into a 9-inch pie dish.
- In a bowl, combine the chopped rhubarb, sugar, flour, vanilla extract, and lemon juice.
- Pour the rhubarb mixture into the prepared crust.
- Roll out the second pie crust and place it over the filling.
- Seal the edges and cut slits in the top crust for steam to escape.
- Brush the top crust with beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 25 minutes.
- Allow the pie to cool before serving.
