Best 2 Perfect Rhubarb Pie Recipes
Feast your eyes on the quintessential dessert, the Rhubarb Pie, an American summertime classic that spells comfort and delight. Its vibrant crimson filling, encased in a buttery, flaky crust, beckons with a symphony of flavors. This article presents an array of delectable Rhubarb Pie recipes, each with its unique twist to tantalize your taste buds. Embark on a culinary journey as we explore a range of Rhubarb Pies, from traditional to contemporary, simple to elaborate. Discover the perfect balance of tart and sweet in every bite, complemented by a crispy, golden-brown crust that crumbles at the first touch. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you towards Rhubarb Pie perfection.
Let's cook with our recipes!
PERFECT RHUBARB PIE
Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
PERFECT RHUBARB PIE
This recipe was developed by me through trial and error as I was not happy using flour in the pie. I like this as it is not too sweet and the tapioca doesnt't mask the true flavour but sets it perfect and still keeps it juicy.
Provided by burke.linda
Categories Pie
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash, chop rhubarb into 1 inch chunks drain well, dry off with paper towels.
- Mix tapioca and sugar together than add to the rhubarb and blend well together line 10" pie plate with pastry.
- Put in rhubarb, this will be heaped right up.
- Dot with the butter or margarine on top of rhubarb and slit and put top crust on.
- Make sure the edges of the pie are well sealed together.
- Preheat oven to 450 and place on cookie sheet on bottom rack in oven for 15 min.
- than reduce the heat to 350 for 35 to 40 min.
- or till pie is done.
- Cool on rack, let stand till cooled out.
- This recipe has a beautiful flavour and is still juicy but but not runny.
Tips:
- Use fresh, tart rhubarb for the best flavor.
- Trim the rhubarb stalks and cut them into 1-inch pieces.
- Mix the rhubarb with sugar, cornstarch, and spices in a large bowl.
- Roll out the pie dough and line a 9-inch pie plate.
- Pour the rhubarb filling into the pie crust.
- Roll out the remaining pie dough and place it on top of the filling.
- Trim the edges of the pie dough and crimp them together.
- Brush the top of the pie crust with milk and sprinkle with sugar.
- Bake the pie at 375 degrees Fahrenheit for 45-50 minutes.
- Let the pie cool for at least 1 hour before serving.
Conclusion:
This classic rhubarb pie recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb, give this recipe a try and see for yourself how delicious it is.
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