Best 2 Perfect Rhubarb Pie Recipes
When it comes to classic summer desserts, few can rival the delightful combination of sweet and tart flavors found in a perfectly crafted rhubarb pie. With its vibrant red filling and flaky crust, this iconic treat is a beloved staple at picnics, potlucks, and family gatherings. Whether you prefer a traditional recipe passed down through generations or a modern twist with unique ingredients, the perfect rhubarb pie awaits your discovery. In this comprehensive guide, we will embark on a culinary journey to explore the secrets behind achieving that golden-brown crust, the ideal balance of sweetness and acidity, and the perfect harmony of textures that make every bite of rhubarb pie an unforgettable experience.
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:
- Choose the right rhubarb: Look for firm, crisp stalks with a deep red color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly: Wash the rhubarb well and trim off the leaves and ends. Cut the stalks into 1-inch pieces.
- Use a combination of sweet and tart apples: This will help to balance out the flavor of the pie.
- Don't overcook the rhubarb: It should be tender but still hold its shape.
- Let the pie cool completely before serving: This will allow the filling to set and the crust to firm up.
Conclusion:
Rhubarb pie is a classic dessert that is perfect for spring and summer. With its sweet and tart flavor, it is a refreshing and delicious treat. By following the tips above, you can make a perfect rhubarb pie that your family and friends will love.
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