Rhubarb Pie
Craving something sweet and slightly tart? Rhubarb pie is the perfect dessert to satisfy your taste buds! With its vibrant color and unique flavor, this pie is a delightful way to showcase rhubarb’s natural tanginess. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is sure to become a favorite. Let’s dive into this simple yet delicious recipe that celebrates the essence of spring!
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pie crust (store-bought or homemade)
- 1 tablespoon butter
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving of rhubarb pie (1 slice) contains approximately:
– Calories: 220
– Total Fat: 8g
– Carbohydrates: 35g
– Fiber: 2g
– Protein: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine chopped rhubarb, sugar, flour, cinnamon, and lemon juice.
- Stir in the vanilla extract until well mixed.
- Roll out the pie crust and place it in a pie pan.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Cover with another crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes at 425°F (220°C).
- Reduce temperature to 350°F (175°C) and bake for an additional 30 minutes.
Alternative Ingredients
You can substitute granulated sugar with brown sugar for a deeper flavor. Additionally, if you don’t have rhubarb, you can use strawberries or apples to create a fruit pie variation.
Serving and Pairings
This rhubarb pie pairs wonderfully with vanilla ice cream or whipped cream. Serve it warm for a comforting dessert or chilled for a refreshing treat.
Storage and Reheating
Store leftover pie in the refrigerator for up to 4 days. To reheat, place slices in a warm oven for about 10 minutes. Rhubarb pie can also be frozen for up to 3 months—just ensure it’s wrapped tightly.
Cooking Mistakes
- Not letting the pie cool before slicing can cause the filling to run.
- Overcooking can make the rhubarb mushy.
- Skipping the flour can result in a watery filling.
- Using old rhubarb may lead to a bitter taste.
- Not sealing the edges properly can cause leakage during baking.
Helpful Tips
- Choose fresh, vibrant rhubarb for the best flavor.
- Use a mix of sugars for a unique taste.
- Consider adding a pinch of nutmeg for extra warmth.
- Allow the pie to rest before serving for better slicing.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works well. Just make sure to thaw and drain excess moisture before using it in the pie.
What can I substitute for the pie crust?
You can use a graham cracker crust or a shortbread crust as alternatives for a different flavor profile.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling through the slits in the top crust.
Can I make this 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 beverages pair well with rhubarb pie?
Rhubarb pie pairs nicely with sweet iced tea or a light rosé wine for a refreshing complement.
Conclusion
Rhubarb pie is a delightful dessert that combines the tartness of rhubarb with a sweet, flaky crust. Perfect for any occasion, this classic recipe is sure to impress your family and friends. Enjoy a slice warm or chilled, and savor the unique flavors of spring!
Rhubarb Pie
Ingredients
- 2 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pie crust store-bought or homemade
- 1 tablespoon butter
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine chopped rhubarb, sugar, flour, cinnamon, and lemon juice.
- Stir in the vanilla extract until well mixed.
- Roll out the pie crust and place it in a pie pan.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Cover with another crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 15 minutes at 425°F (220°C).
- Reduce temperature to 350°F (175°C) and bake for an additional 30 minutes.
