Rhubarb Reverie Pie: A Tangy-Sweet Slice of Spring
Craving a proper rhubarb pie recipe? This Rhubarb Reverie Pie balances tartness and sweetness perfectly in a flaky crust. Get my secrets for the best summer pie ever!
- Recipe Introduction
- Rhubarb Reverie Pie: A Tangy-Sweet Slice of Spring Recipe Card
- Let's Talk Rhubarb
- What You Need: Ingredients
- Making the Magic Happen
- Baking to Perfection
- Ingredients & Equipment for Your Rhubarb Pie Recipe
- Pie Perfection: Mastering the Baking Process
- Recipe Notes for Your Rhubarb Pie Recipe Masterpiece
- Frequently Asked Questions
Recipe Introduction
Quick Hook
Fancy a bit of sunshine on a plate? honestly, is there anything more british springtime than a cracking rhubarb pie recipe ? this ain't just any pie, it's a taste of nostalgia and the perfect balance of tangy and sweet.
Brief Overview
This old fashioned rhubarb pie recipe hails from simpler times, where gardens were overflowing with rhubarb. it's a medium-difficulty bake that takes around 2 hours, including chilling time, and makes 8 generous slices.
Perfect for sharing, or not – no judgement here.
Main Benefits
Rhubarb is surprisingly good for you, packed with vitamin k and fibre. plus, this rhubarb pie is just the thing to cheer up a gloomy day or impress at a summer garden party.
What makes it special? it is simplicity, the fresh flavour, and that satisfying feeling of baking something delicious from scratch.
Rhubarb Reverie Pie: A Tangy-Sweet Slice of Spring Recipe Card
Ingredients:
Instructions:
Let's Talk Rhubarb
So, rhubarb pie recipes , eh? i remember the first time i tried to make one. oh my gosh, what a disaster! the crust was tougher than old boots, and the filling was so sour it made my teeth ache.
I learned the hard way about the importance of good ingredients and a bit of patience.
What You Need: Ingredients
For the crust : this is where the magic starts. you'll need 2 ½ cups all-purpose flour. don't forget 1 teaspoon of salt to balance things.
Get ready with 1 cup of cold unsalted butter, cut into cubes – the colder, the better! you'll also need 6-8 tablespoons of ice water and a tablespoon of apple cider vinegar for that extra flaky touch.
For the filling : now for the star of the show! grab about 5 cups of fresh rhubarb, all chopped up.
For sweetness, 1 cup of granulated sugar should do it, adjust to taste of course!. you'll also need ¼ cup of all-purpose flour for thickening, 2 tablespoons of lemon juice for a bit of zing, a teaspoon of vanilla extract, and a pinch of cinnamon.
Don't forget 2 tablespoons of butter cut into small pieces to dot on top! finally, 1 egg for that lovely egg wash and some coarse sugar to sprinkle on top.
Making the Magic Happen
First, let's tackle the dough. combine your flour and salt in a food processor. then, pulse in your cold butter until it looks like coarse crumbs.
Gradually add your ice water and vinegar, pung until the dough just comes together. divide it into two disks, flatten them a bit, wrap them in plastic, and chill them for at least an hour.
Next, let's mix up that filling. in a big bowl, combine your rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon.
Toss it all gently to coat everything nicely. now it’s time to assemble the pie, roll out one of your dough disks into a 12-inch circle and put it into your pie plate.
Trim and crimp the edges. now, pour in that rhubarb filling and dot it with those little butter pieces.
For the top, you can either roll out the second dough disk and place it over the filling. or you can create a lattice top for a fancy touch.
Either way, make sure to trim and crimp the edges of the top crust. now, brush the top with your egg wash and sprinkle with coarse sugar if you like.
Baking to Perfection
Pop your pie into a preheated oven at 400° f ( 200° c) for 15 minutes. then, turn the heat down to 350° f ( 175° c) and bake for another 35- 45 minutes, until the crust is golden brown and the filling is bubbling.
If the crust starts browning too fast, just cover the edges with some foil or a pie shield. once it's done, let it cool completely on a wire rack before you even think about slicing it.
Trust me, this is crucial for the filling to set properly!
Alright, let's get cracking! i'm sharing my absolute favourite rhubarb pie recipe ! seriously, this is the one i bust out to impress even the toughest critics.
Think classic, but with a bit of extra oomph .
Ingredients & Equipment for Your Rhubarb Pie Recipe
This isn't just about throwing stuff together. It's about making magic. And like any good magic trick, you need the right tools and ingredients! I want to help you make the Best Rhubarb Pie you’ve ever tasted!
Main Ingredients: Rhubarb Realness
Dough time : 2 ½ cups (315g) all-purpose flour and 1 tsp (5g) salt sets the stage. the magic happens with 1 cup (227g) cold, cubed unsalted butter and 6-8 tbsp (90-120ml) ice water.
My secret weapon? 1 tbsp (15ml) apple cider vinegar for extra flakiness!
Filling fun : 5 cups (about 600g) fresh rhubarb, that's the heart. don't skimp on the 1 cup (200g) granulated sugar, but adjust to your rhubarb’s sass.
¼ cup (30g) all-purpose flour, 2 tbsp (30ml) lemon juice, 1 tsp (5ml) vanilla extract, and a pinch of cinnamon.
Don't forget 2 tbsp (30g) butter, cut into dabs. finally, 1 large egg , beaten for that golden glaze.
Quality matters, especially with rhubarb! look for firm stalks with vibrant pink or red hues. avoid anything limp or bruised.
Remember, rhubarb freezes well, so stock up when it's in season! frozen rhubarb can be a great substitute when fresh is out of season.
You can even make a delicious strawberry rhubarb pie with frozen fruit .
Seasoning Notes: Spice Up Your Life
Listen, a great rhubarb pie recipe isn't just about the rhubarb. It's about the supporting cast .
- Spice Symphony : Cinnamon is your base note. You can also go wild with a little ginger or nutmeg. Honestly, experiment!
- Flavor Boosters : A dash of lemon juice brightens everything. Vanilla extract adds warmth.
- Swap It Up : No lemon? Try lime! Out of vanilla? Almond extract works in a pinch. Remember, it's your rhubarb pie recipe now, so own it!
For an enhanced flavor profile, consider adding a pinch of ground cardamom or a dash of orange zest to the filling.
If you are baking an apple rhubarb pie remember to balance the flavors correctly.
Equipment Needed: Keeping It Real
- Pie Plate : A 9-inch pie plate is your best friend.
- Dough Tools : Rolling pin. Food processor is optional.
- Measuring : Cups and spoons (duh!).
- Mixing : Bowls.
- Finishing Touches : Pastry brush.
Honestly, you don't need fancy gadgets. if you don't have a food processor, use your hands! no rolling pin? a clean wine bottle works.
Keep it simple, darling! for an extra fancy treat, try making rhubarb tarts ! you can also experiment with strawberry rhubarb dessert variations, like a crumble or crisp.
Remember, the most important ingredient is love. And maybe a little bit of sugar. Now, go bake something amazing! I guarantee, this rhubarb pie recipe will become a family favourite!
Alright, let's talk about a rhubarb pie recipe . it's peak comfort food, innit? nothing beats a slice of warm pie on a drizzly afternoon.
My nana used to make the best old fashioned rhubarb pie . this version's got a few tricks up its sleeve.
Trust me, it's a winner. and honestly, rhubarb desserts just scream "summer pie" to me!
Pie Perfection: Mastering the Baking Process
We're diving deep into making this rhubarb pie recipe sing! let's get organised and prepped, alright? it makes the whole process so much smoother.
Think of it as your baking mise en place.
Prep Steps: The Foundation for Success
- Essential mise en place: Get everything measured. Chop your rhubarb , butter, everything . It's a game changer.
- Time-saving organization tips: Line up your ingredients! Bowls ready, flour sifted, butter cubed. Trust me, it's worth it.
- Safety reminders: Oven gloves are your friend! Hot sugar burns are no joke. Plus, watch those sharp knives.
Step-by-Step Process: From Humble Beginnings to Pie Glory
Here's how to turn that rhubarb into a slice of heaven. my version leans toward the easy strawberry rhubarb pie end of things.
Sometimes i even sneak in some apple to make it an apple rhubarb pie ! it's our little secret.
- Mix rhubarb, sugar, flour, lemon juice, vanilla, and cinnamon in a bowl. Toss it gently.
- Roll out one pie crust disk and place it in your pie plate. Crimp those edges nicely.
- Pour your rhubarb filling into the crust. Dot with butter. Butter is always the answer.
- Roll out the other crust and place it on top, cutting vents. Or, go fancy with a lattice!
- Brush with egg wash and sprinkle with sugar. Bake at 400° F ( 200° C) for 15 minutes .
- Reduce the heat to 350° F ( 175° C) and bake for another 35- 45 minutes , until golden and bubbly.
- Cool completely ! I know, it's hard, but it's key.
Pro Tips: Level Up Your Baking Game
These little nuggets of wisdom take your rhubarb pie recipe to the next level!
- Blind bake the bottom crust! For gluten free strawberry rhubarb pie , this is even more crucial. Soggy bottoms are a sin.
- Avoid overmixing the dough. Tough crusts? No, thank you!
- Make-ahead option: The filling can be made a day in advance. Genius, right?
So, there you have it – your ticket to rhubarb pie bliss. experiment with variations like strawberry rhubarb slab pie or even adding a strawberry rhubarb pie crumb topping .
Honestly, this best rhubarb pie is pretty versatile, especially if you have some rhubarb pie using frozen rhubarb or even making a rhubarb crumble pie .
Go on, get baking! you won't regret it.
Recipe Notes for Your Rhubarb Pie Recipe Masterpiece
Alright, so you're about to tackle this rhubarb pie recipe . ace! before you dive headfirst into a pile of rhubarb, let's chat about some helpful hints.
These are the kinda things i wish i knew before i accidentally turned my first pie crust into something resembling a biscuit from the jurassic period.
Honest!
Fab Serving Suggestions
Right then, you've pulled that beautiful rhubarb pie out of the oven. congrats! time to think about plating. i love a simple approach: a generous slice, warm from the oven.
But how do we pimp it a bit, right? pop a scoop of proper vanilla ice cream on top. or maybe a dollop of freshly whipped cream, for something extra.
If you're feeling fancy, a drizzle of warm custard sauce would be ace. for drinks, nothing beats a good old english cup of tea, or even a glass of fizz for a summery vibe.
Think garden party!
Can I Store This Beauty?
Let's say you didn't scoff the whole pie in one sitting (impressive willpower!). you can keep your rhubarb creation in the fridge for up to 3 days.
Just wrap it well. fancy freezing it? you totally can! make sure it's cooled completely first. wrap it tightly in cling film, then foil.
It'll keep for about 2-3 months. when you want to eat it, let it thaw overnight in the fridge. to reheat, pop it in a moderate oven at 175° c until warmed through.
Try using the rhubarb pie using frozen rhubarb .
Tweaks and Twists for This Strawberry Rhubarb Pie Recipe
Feeling adventurous? let's talk variations. to make a sensational gluten free strawberry rhubarb pie , simply swap your regular pie crust for a gluten-free version.
They're pretty easy to find in supermarkets these days, or you can make your own. i also love adding a cup or two of sliced strawberries to the filling.
Turns it into a strawberry rhubarb slab pie and gives it that strawberry rhubarb pie crumb topping . you could also go for a more autumnal twist with an apple rhubarb pie or even an apple strawberry rhubarb pie combo.
Think seasonally!
Nutrition Basics of Best Rhubarb Pie
Okay, let's be real. this summer pie isn't exactly a health food. but rhubarb does have some good stuff going on.
It's low in calories and contains some vitamin k and fibre. of course, the sugar content is something to be mindful of but hey, a slice of pie now and then is good for the soul, right? now, if you're wanting to make this easier than ever then consider a easy strawberry rhubarb pie .
So go on, get baking! you can nail this rhubarb pie recipe i reckon. don't worry if your first attempt isn't perfect, we've all been there.
Just keep practicing, and soon you'll be whipping up strawberry rhubarb pie recipes like a pro! honestly, it's all about having a bit of fun in the kitchen.
Enjoy!
Frequently Asked Questions
Why is my rhubarb pie recipe filling so runny?
A runny rhubarb pie filling is a common baking woe! Often, it's because there's not enough thickener (like flour or cornstarch) to absorb the juices released by the rhubarb as it cooks. Make sure you measure your thickener accurately, and consider adding a bit more (a tablespoon at a time) if your rhubarb is particularly juicy. Also, letting the pie cool completely is crucial for the filling to set properly – patience is a virtue, even in baking!
How do I stop my rhubarb pie crust from getting soggy?
A soggy bottom? Never! Several things can help. First, blind-baking the bottom crust for 15 minutes before adding the filling can create a protective barrier. You can also brush the bottom crust with a thin layer of melted white chocolate before adding the filling - this seals it and prevents moisture from soaking through. Finally, ensure your oven is hot enough and that you are baking on the lower rack to promote browning of the crust.
Can I use frozen rhubarb in my rhubarb pie recipe?
Absolutely! Frozen rhubarb is a great option, especially when fresh isn't available. However, frozen rhubarb tends to release more moisture, so be sure to thaw it and drain off any excess liquid before adding it to your filling. You might also consider increasing the amount of thickener (flour or cornstarch) in the filling by a tablespoon or two to compensate.
How can I make my rhubarb pie less tart?
Rhubarb's inherent tartness is part of its charm, but if you prefer a sweeter pie, there are a few tricks. You can simply increase the amount of sugar in the filling – start with an extra ¼ cup and adjust to taste. Another option is to pair the rhubarb with other fruits like strawberries, which add sweetness and complement the rhubarb flavour beautifully. A dash of vanilla extract can also mellow out the tartness.
What's the best way to store leftover rhubarb pie?
To keep your rhubarb pie tasting its best, let it cool completely, then cover it loosely with plastic wrap or store it in an airtight container. You can keep it at room temperature for a day or two, or refrigerate it for up to 4 days. If refrigerating, the crust might soften slightly, but the flavor will still be delicious. You can also freeze individual slices for longer storage – just wrap them tightly in plastic wrap and foil.
Can I make a lattice top for my rhubarb pie recipe, and how?
A lattice top adds a touch of elegance (and allows for extra ventilation!). Roll out your top crust dough and cut it into strips. Lay half the strips across the filling, then fold back alternating strips. Lay the remaining strips perpendicularly, and unfold the folded strips back over the top. Trim the edges, crimp, and bake as usual. There are loads of helpful videos online – a quick search for "lattice pie crust" will have you sorted in no time!