Indulge in the delightful symphony of flavors with our delectable Rhubarb Streusel Pie. This classic dessert combines the perfect balance of tart and sweet, with a flaky, buttery crust and a streusel topping that adds a delightful crunch. Our easy-to-follow recipe guides you through each step, ensuring a perfect pie every time.
This article presents a collection of mouthwatering rhubarb pie recipes, each with its own unique twist. From the classic Rhubarb Streusel Pie to the innovative Rhubarb-Raspberry Pie and the indulgent Rhubarb Crumble Pie, there's a recipe for every palate. With detailed instructions and helpful tips, we'll take you on a culinary journey that will leave you craving more.
In our Rhubarb Streusel Pie recipe, we'll show you how to create a flaky, golden crust from scratch. The streusel topping, made with a combination of oats, flour, sugar, and butter, adds a delightful crunch and nutty flavor that perfectly complements the tart rhubarb filling.
If you enjoy a burst of fruity flavors, our Rhubarb-Raspberry Pie is sure to impress. This recipe combines the sweet-tart taste of rhubarb with the juicy sweetness of raspberries, creating a harmonious blend of flavors. The all-butter crust provides a sturdy base for the vibrant filling, while the lattice top adds a touch of elegance.
For those who prefer a more rustic dessert, our Rhubarb Crumble Pie is the perfect choice. With its simple yet delicious combination of rhubarb, sugar, and spices, this pie is topped with a buttery crumble topping that melts in your mouth. The result is a comforting and homey dessert that is perfect for any occasion.
No matter which recipe you choose, our Rhubarb Pie collection is sure to satisfy your sweet cravings. So gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together.
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
IMPOSSIBLE RHUBARB STREUSEL PIE
Make and share this Impossible Rhubarb Streusel Pie recipe from Food.com.
Provided by tuttifrutti1
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Grease pie plate 9x1 1/4 inches.
- Prepare struesel topping; reserve.
- Arrange rhubarb evenly in plate.
- Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
- Pour into plate.
- Sprinkle with struesel topping.
- Bake until knife inserted comes out clean, about 40 minutes.
- Serve with sweetened whipped cream if desired.
- STRUESEL TOPPING INSTRUCTIONS.
- Cut margarine into baking mix and brown sugar until crumbly.
- Stir in nuts.
RHUBARB STREUSEL PIE
Steps:
- Make the pâté brisée
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
- Make the filling:
- In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
- Make the streusel topping:
- In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
- Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.
RHUBARB STREUSEL POT PIE
Steps:
- Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
- On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick). Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife. Line the individual pie pans with the dough circles, then crimp the edges decoratively. Repeat with the remaining dough to make a total of 8 individual pie shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes.
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use.
- In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together. Divide among the pie shells, mounding the filling high (it will cook down during baking). Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes. Serve warm or at room temperature.
Tips:
- Choose the right rhubarb: Look for firm, bright red stalks with minimal blemishes. Avoid rhubarb with wilted or bruised stalks.
- Prepare the rhubarb properly: Trim the ends of the rhubarb stalks and remove any leaves. Cut the stalks into 1-inch pieces.
- Use a combination of sugars: Using a combination of granulated sugar and brown sugar will give the pie a more complex flavor.
- Don't overmix the streusel topping: Overmixing will make the topping tough. Mix just until the ingredients are combined.
- Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
Conclusion:
This rhubarb streusel pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and crunchy streusel topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this rhubarb streusel pie a try. You won't be disappointed!
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