Rhubarb Pie
Indulge in the nostalgic charm of homemade rhubarb pie. This classic dessert combines the tartness of fresh rhubarb with a sweet, buttery crust, creating a perfect balance of flavors. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is sure to impress family and friends. Let’s dive into the delightful world of baking this seasonal favorite!
Ingredients
– 2 cups rhubarb, chopped
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1 pre-made pie crust
– 1 tablespoon butter, diced
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 36g carbohydrates, 2g protein, and 2g fiber. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine chopped rhubarb, sugar, flour, and salt.
3. Add vanilla extract and lemon juice to the mixture and stir until well combined.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Pour the rhubarb mixture into the crust, spreading it evenly.
6. Dot the filling with small pieces of butter.
7. Cover with another layer of pie crust or create a lattice top.
8. Trim and crimp the edges of the crust to seal.
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.
Alternative Ingredients
You can substitute granulated sugar with brown sugar for a deeper flavor. For a gluten-free option, use a gluten-free pie crust and flour. Additionally, consider adding strawberries for a sweeter twist.
Serving and Pairings
Rhubarb pie pairs wonderfully with vanilla ice cream or whipped cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover pie in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes. Rhubarb pie can also be frozen for up to 2 months; just wrap it tightly in plastic wrap.
Cooking Mistakes
- Not adjusting sugar levels based on rhubarb tartness.
- Overcooking the pie, leading to a soggy crust.
- Forgetting to vent the top crust, causing filling to overflow.
- Using too much flour, resulting in a thick filling.
- Not chilling the dough before rolling it out.
Helpful Tips
- Use fresh rhubarb for the best flavor.
- Chill the pie crust before baking for a flakier texture.
- Let the pie cool completely before slicing for cleaner pieces.
- Add cinnamon or nutmeg for additional flavor.
FAQs
Can I use frozen rhubarb for this pie?
Yes, frozen rhubarb can be used. Just make sure to thaw and drain excess moisture before mixing with the other ingredients.
How do I know when the pie is done?
The pie is done when the crust is golden brown and the filling is bubbling. A knife inserted into the filling should come out clean.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie and refrigerate it unbaked for up to a day, or bake it a day in advance and reheat it before serving.
What can I serve with rhubarb pie?
Rhubarb pie is delicious on its own, but it pairs beautifully with whipped cream, vanilla ice cream, or a dollop of crème fraîche.
Is rhubarb pie healthy?
While it contains sugar and butter, rhubarb is low in calories and high in fiber. Moderation is key, but it can be enjoyed as a treat!
Conclusion
Rhubarb pie is a timeless dessert that captures the essence of spring. With its tart filling and flaky crust, it’s a favorite among many. Whether you’re baking for a special occasion or simply to enjoy at home, this recipe will surely become a staple in your culinary repertoire.
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
- 1/4 teaspoon salt
- 1 pre-made pie crust
- 1 tablespoon butter diced
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine chopped rhubarb, sugar, flour, and salt.
- Add vanilla extract and lemon juice to the mixture and stir until well combined.
- Roll out the pie crust and place it in a 9-inch pie dish.
- Pour the rhubarb mixture into the crust, spreading it evenly.
- Dot the filling with small pieces of butter.
- Cover with another layer of pie crust or create a lattice top.
- Trim and crimp the edges of the crust to seal.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes.