Rhubarb Pie
Rhubarb pie is a classic dessert that beautifully balances sweet and tart flavors, making it a favorite for many. This dish is not only easy to make but also a great way to showcase the unique taste of rhubarb. Perfect for spring gatherings or a cozy family dinner, this pie will leave everyone asking for seconds. Let’s dive into the ingredients and steps needed to create this delectable treat!
Ingredients
– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– 1/2 teaspoon cinnamon
– 1 double pie crust (store-bought or homemade)
– 1 egg (for egg wash)
– Optional: powdered sugar for dusting
Servings and Cooking Time
This recipe serves 8. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Per serving (1 slice): Calories: 250, Carbohydrates: 36g, Protein: 2g, Fat: 10g, Fiber: 2g. This nutritional information is based on one slice of pie.
Step-by-Step Cooking Process
1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine chopped rhubarb, sugar, flour, vanilla extract, lemon juice, and cinnamon.
3. Roll out one pie crust and fit it into a 9-inch pie dish.
4. Pour the rhubarb mixture into the pie crust, spreading it evenly.
5. Roll out the second pie crust and cut it into strips to create a lattice top.
6. Arrange the strips over the rhubarb filling in a crisscross pattern.
7. Trim any excess dough and crimp the edges to seal.
8. Beat the egg and brush it over the lattice crust for a golden finish.
9. Bake in the preheated oven for 15 minutes.
10. Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes until bubbly and golden.
Alternative Ingredients
You can substitute sugar with honey or maple syrup for a natural sweetener. For a gluten-free option, use a gluten-free pie crust and flour blend.
Serving and Pairings
Rhubarb pie pairs wonderfully with vanilla ice cream, whipped cream, or a scoop of custard. Serve it warm for a comforting dessert experience.
Storage and Reheating
Store leftover rhubarb pie in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes. The pie can also be frozen for up to 3 months; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Using too much sugar can overpower the rhubarb’s tartness.
- Not preheating the oven may result in uneven baking.
- Skipping the egg wash can lead to a pale crust.
- Overcooking can make the filling too mushy.
- Failing to seal the crust properly may cause leaks.
Helpful Tips
- Use fresh rhubarb for the best flavor.
- Let the pie cool completely before slicing for cleaner pieces.
- Add a pinch of nutmeg for an extra flavor twist.
- Consider adding strawberries for a sweeter filling.
FAQs
Can I use frozen rhubarb for the pie?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess moisture before using it in the recipe.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling. You can check for doneness by looking at the edges of the crust.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it. Just bake it on the day you plan to serve.
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.
Is rhubarb pie gluten-free?
Traditional rhubarb pie is not gluten-free, but you can use gluten-free flour and crust alternatives to make it suitable for gluten-sensitive individuals.
Conclusion
Rhubarb pie is a delightful dessert that combines the tartness of rhubarb with sweet, flaky crust. Perfect for any gathering or a simple family dinner, this recipe will surely become a cherished favorite. Enjoy every bite of this classic 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
- 1/2 teaspoon cinnamon
- 1 double pie crust store-bought or homemade
- 1 egg for egg wash
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine chopped rhubarb, sugar, flour, vanilla extract, lemon juice, and cinnamon.
- Roll out one pie crust and fit it into a 9-inch pie dish.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- Roll out the second pie crust and cut it into strips to create a lattice top.
- Arrange the strips over the rhubarb filling in a crisscross pattern.
- Trim any excess dough and crimp the edges to seal.
- Beat the egg and brush it over the lattice crust 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 30 minutes until bubbly and golden.