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 (do-it-yourself or store-bought), sugar, rhubarb, cinnamon, and slightly flour!
It’s a implausible solution to end off the summer season 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 attempt a do-it-yourself crust identical to grandma used to make.
Elements for Rhubarb Pie
Rhubarb – Use recent or frozen rhubarb for this recipe. When shopping for recent, they’re often bought in bundles or free. The stalks must be crimson 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 further flour into the pie filling.
Pie crust – Make a do-it-yourself 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 – Strive drizzling the completed pie with some do-it-yourself strawberry sauce and a dollop of whipped cream. Feeling adventurous? Strive making some do-it-yourself no-churn ice cream to serve alongside.
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 sides.
- Bake (as per the recipe under).
Selfmade pie crusts might be made upfront 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 prepare dinner, in any other case, the crust will develop into soggy.
Your entire pie might be assembled after which frozen. To do that correctly, place the assembled and raw pie within the freezer. Await it to freeze stable, 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 preserve in an hermetic container within the fridge for 4 days. Baked pie can also be really easy to freeze. Minimize it into particular person parts, wrap with saran wrap and place it in an hermetic container within the freezer. It is going to preserve for two months.
Rhubarb From the Backyard?
Did you make this Rhubarb Pie? You’ll want to depart a score and a remark under!
Candy & tart with cinnamon sugar & a do-it-yourself crust, this pie is one of the simplest 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 sides 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. Scale 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 sides, cowl it with a little bit of foil or a pie defend.
Retailer leftover pie within the fridge in a coated 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
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
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