Mix the candy and the tart into one scrumptious dessert with this rhubarb pie recipe.
All that’s wanted for this tasty deal with is a few pie crust (selfmade or store-bought), sugar, rhubarb, cinnamon, and slightly flour!
It’s a improbable option to end off the summer time season.
Candy & Tart Rhubarb Pie
- Nothing beats a flaky and buttery pie crust crammed with an easy-to-make filling. The household will love this dessert.
- The mix of candy and tart on this recipe is certain to awaken these style buds!
- For a fast pie use a store-bought crust, or strive a selfmade crust similar to grandma used to make.
Substances for Rhubarb Pie
Rhubarb – Use contemporary or frozen rhubarb for this recipe. When shopping for contemporary, they’re often bought in bundles or unfastened. The stalks must be purple with a touch of inexperienced, agency, and with out blemishes.
If utilizing frozen rhubarb, thaw it first and squeeze out the additional water, and add some additional flour into the pie filling.
Pie crust – Make a selfmade pie crust or use a store-bought one for a faster and simpler dessert. Make two pie crusts, one for the highest and one for the underside of the pie.
Toppings – Attempt drizzling the completed pie with some selfmade strawberry sauce and a dollop of whipped cream. Feeling adventurous? Attempt making some selfmade no-churn ice cream to serve alongside.
The way to Make Rhubarb Pie
This dessert has so few components, making it so easy to toss collectively.
- Make the pie crust (or use the premade crust).
- Sprinkle 1 tbsp sugar & 1 tbsp flour over the underside of the pie crust.
- Mix, flour, sugar, rhubarb, & cinnamon in a bowl. Add to pie crust.
- Roll the remaining crust & place it over the pie. Crimp the perimeters.
- Bake (as per the recipe under).
Selfmade pie crusts will be made prematurely and stored within the fridge, or they are often frozen in balls, or in a flat round form (earlier than being baked).
The filling will also be made forward and refrigerated or frozen. If refrigerating, don’t put the filling into the pie crust till simply earlier than it is able to cook dinner, in any other case, the crust will turn out to be soggy.
Your entire pie will be assembled after which frozen. To do that correctly, place the assembled and raw pie within the freezer. Anticipate it to freeze strong, then wrap it in plastic wrap. Place in an hermetic container or freezer bag, and retailer it within the freezer for as much as 2 months. Prepare dinner from frozen for 40 minutes.
Storing Leftover Pie
Leftover pie will hold in an hermetic container within the fridge for 4 days. Baked pie can also be really easy to freeze. Lower it into particular person parts, wrap with saran wrap and place it in an hermetic container within the freezer. It is going to hold for two months.
Rhubarb From the Backyard?
Did you make this Rhubarb Pie? You’ll want to go away a score and a remark under!
Candy & tart with cinnamon sugar & a selfmade crust, this pie is one of the best ways to make use of up all that rhubarb from the backyard!
Preheat oven to 425°F.
Roll ½ of the pie crust right into a ⅛-inch thick circle. Line a 9-inch pie plate with the underside crust.
Mix 1 tablespoon flour and 1 tablespoon sugar in a small bowl. Sprinkle the combination over the the underside of the pie crust.
Mix rhubarb, sugar, flour and cinnamon in a big bowl and blend properly. Place the rhubarb combination into the crust.
Roll the remaining crust and place it over the rhubarb. Crimp the perimeters to seal and lower slits into the pie (or make lattice high if desired).
Bake on the underside rack of the oven for quarter-hour. Cut back temperature to 350°F and proceed baking 40-50 minutes or till filling is bubbly and the crust is golden.
Cool 2 hours earlier than serving.
If the crust begins to brown an excessive amount of on the perimeters, cowl it with a little bit of foil or a pie protect.
Retailer leftover pie within the fridge in a lined container for as much as 4 days.
Energy: 311 | Carbohydrates: 58g | Protein: 4g | Fats: 8g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 121mg | Potassium: 388mg | Fiber: 3g | Sugar: 35g | Vitamin A: 125IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 1mg
Diet info offered is an estimate and can fluctuate primarily based on cooking strategies and types of components used.
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