Indulge in the tangy sweetness of rhubarb pie, a timeless dessert that captures the essence of spring. With its vibrant filling and buttery crust, this pie is a delightful treat for any gathering. Whether served warm with a scoop of vanilla ice cream or at room temperature, rhubarb pie is sure to impress your guests and satisfy your sweet cravings.
Ingredients
2 cups chopped rhubarb, 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 pie crust (store-bought or homemade), 1 tablespoon butter, 1 egg (for egg wash).
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 of rhubarb pie (1 slice) contains approximately 250 calories, 10g fat, 35g carbohydrates, 2g protein, and 3g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust and place it in a 9-inch pie dish.
- In a mixing bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Pour the rhubarb mixture into the prepared pie crust.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Seal and crimp the edges of the pie crust.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 45 minutes, or until the filling is bubbly and crust is golden brown.
Alternative Ingredients
If you prefer a sweeter pie, you can substitute some of the rhubarb with strawberries. You can also use a gluten-free pie crust for a gluten-free option, ensuring everyone can enjoy this delicious dessert.
Serving and Pairings
Rhubarb pie pairs wonderfully with a scoop of vanilla ice cream or whipped cream. It also goes well with a cup of coffee or tea, making it an excellent choice for dessert after a meal.
Storage and Reheating
Store leftover rhubarb pie in the refrigerator, covered, 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 be frozen for up to 3 months; just be sure to wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Don’t skip the cornstarch; it helps thicken the filling.
- Avoid overcooking the pie to prevent a soggy crust.
- Ensure your rhubarb is fresh for the best flavor.
- Don’t forget to vent the top crust to avoid overflowing.
- Use a pie shield to prevent the crust from burning.
Helpful Tips
- Let the pie cool for a few hours before slicing.
- For extra flavor, add a pinch of cinnamon to the filling.
- Try using a decorative edge on the crust for a beautiful finish.
- Mix in other fruits like strawberries or apples for variety.
FAQs
Can I use frozen rhubarb for the pie?
Yes, you can use frozen rhubarb. Just ensure it is thawed and drained to avoid excess moisture in the filling.
How do I know when the pie is done?
The pie is done when the filling is bubbling and the crust is golden brown. You can also insert a toothpick into the filling to check for thickening.
Is rhubarb pie healthy?
Rhubarb pie can be part of a balanced diet. It contains fiber and vitamins, but be mindful of the sugar content.
Can I make the pie crust from scratch?
Absolutely! A homemade pie crust can enhance the flavor and texture of your rhubarb pie.
How should I serve rhubarb pie?
Serve it warm with a scoop of ice cream or at room temperature. It’s delicious either way!
Conclusion
Rhubarb pie is a classic dessert that brings together the unique tartness of rhubarb with a sweet, flaky crust. Perfect for any occasion, this pie is easy to make and will surely impress your family and friends. Enjoy this delightful treat that celebrates the flavors of spring!
Rhubarb Pie
Ingredients
- 2 cups chopped rhubarb
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pie crust store-bought or homemade
- 1 tablespoon butter
- 1 egg for egg wash
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the pie crust and place it in a 9-inch pie dish.
- In a mixing bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice.
- Pour the rhubarb mixture into the prepared pie crust.
- Dot the filling with small pieces of butter.
- Roll out the second pie crust and cut it into strips for a lattice top.
- Arrange the strips over the filling in a crisscross pattern.
- Seal and crimp the edges of the pie crust.
- Brush the top with beaten egg for a golden finish.
- Bake in the preheated oven for 45 minutes, or until the filling is bubbly and crust is golden brown.
