Rhubarb Pie

Rhubarb pie is a very tasty pastry that lovers of a sour taste will love. Rhubarb is a specific plant, which is also not very common in our latitudes. It has a slightly sour taste, reminiscent of apples, and a very delicate aroma, which is why it is actively used in baking in combination with cottage cheese, sour cream or fruit.

Lush rhubarb pie made from yeast dough in the oven

The sour cream filling in the recipe will highlight the sourness and make the pie juicier and softer.

1. 
   How to bake a delicious rhubarb pie? Please note that all ingredients needed to prepare the dough must be at room temperature. Heat the milk slightly in the microwave, add 1 teaspoon of sugar and yeast, mix thoroughly and leave for 15-20 minutes. During this time, a “cap” of foam should form.
2. 
   Sift the flour into a large enough deep bowl, add both types of sugar and a pinch of salt and mix. Gradually stir in the milk-yeast mixture and knead the dough, then add the yolks and softened butter to it.
3. 
   Knead the dough until it stops sticking to your hands and becomes smooth. If necessary, add a little more flour to make the dough more dense, roll it into a ball and leave to rise in a warm place for an hour.
4. 
   Meanwhile, cut the rhubarb into small pieces, place in a bowl, mix with sugar and leave for a couple of minutes to allow the vegetable to release its juice. Lightly crush the rhubarb with your hands. Then place the mixture in a colander to allow the juice to drain into a separate container, which will be needed later.
5. 
   Grind the shortbread cookies into crumbs using a blender.
6. 
   Grease the baking dish with a small amount of oil, roll out the dough into a round layer with some room on the sides, transfer to the pan and press down. Sprinkle the bottom with cookie crumbs.
7. 
   Spread the rhubarb on top of the crumbs in an even layer.
8. 
   In a separate bowl, mix sour cream, rhubarb juice, egg and vanilla sugar and pour the resulting filling over the rhubarb. Let the dish sit for 15-20 minutes.
9. 
   Place the pan in an oven preheated to 180°C and bake for 30 minutes until golden brown. Let the finished pie cool to room temperature.

Bon appetit!

How to bake a delicious rhubarb pie from puff pastry?

The light and crisp puff pastry perfectly complements the taste and texture of the tart rhubarb jam, while the caraway seeds add a rich, spicy aroma to the pie.

Cooking time: 100 minutes

Cooking time: 50 minutes

Servings – 6

Ingredients:

• Rhubarb – 500 gr.
• Puff pastry without yeast – 500 gr.
• Granulated sugar – 2 tbsp.
• Vanilla sugar – 1 tsp.
• Potato starch – 2 tbsp.
• Cumin – 1 tsp.
• Sesame – 1 tsp.
• Water – 250 ml.
• Egg – 1 pc.

Cooking process:

1. Sort out the rhubarb, rinse it under running water and remove hard fibers.

2. Cut the stems into pieces about 1-1.5 centimeters long, put them in a saucepan, pour half a glass of water, add sugar and put on fire.

3. Dissolve potato starch in the second half of a glass of cold water.

4. Stirring occasionally, bring rhubarb to a boil. Boil it for another 5 minutes, during which time the stems should be boiled.

5. Add vanilla sugar and diluted starch to the rhubarb and cook, stirring constantly, until the mixture thickens to the consistency of jelly.

6. Divide the defrosted dough into 2 parts, roll into layers according to the size of the baking sheet. One of them should be about three centimeters larger so that you can form the sides of the pie. Place a larger layer of dough onto a baking sheet, prick it lightly with a fork and place the filling on top.

7. Sprinkle the rhubarb jam evenly over the cumin.

8. Cover the pie with a second layer of dough, make cuts and stretch slightly to the sides. Pinch the excess dough to the sides.

9. Brush the top of the dough with egg to ensure a golden brown crust when baking, and sprinkle with sesame seeds.

10.Bake the pie for 50 minutes in an oven preheated to 180 °C with convection or Grill mode turned on. Let the finished dish cool to room temperature and you can serve.

Bon appetit!

A simple and delicious recipe for rhubarb pie made from shortcrust pastry

The shortcrust pie according to Jamie Oliver's recipe is very dense, rich and crispy, and the aroma and slightly sour taste of rhubarb gives it freshness. Sour cream filling helps not to dry out the pie, and also enhances the taste of the filling.

Cooking time: 180 minutes

Cooking time: 70 minutes

Servings – 8

Ingredients:

• Butter – 125 gr.
• Powdered sugar – 100 gr.
• Salt - a pinch;
• Wheat flour – 250 gr.
• Egg – 1 pc.
• Water – 2 tbsp.

For filling:

• Rhubarb – 500 gr.
• Egg – 1 pc.
• Sour cream – 100 gr.
• Granulated sugar – 100 gr.
• Vanillin - to taste;
• Cookies – 3 pcs.

Cooking process:

1. Rinse the rhubarb under running water, peel it, cut into small pieces and add sugar. Leave it for a while to release the juice.

2. For shortcrust pastry, mix butter, powdered sugar and salt. The butter should be solid and when stirred you will end up with something resembling crumbs. Then stir in the sifted flour and yolks. You should not knead the dough for too long so that the butter does not start to melt, so as soon as the mass has become homogeneous, roll it into a ball, wrap it in film and put it in the refrigerator for 1 hour. After the specified time has passed, roll out the dough into a round layer to suit the size of your baking dish, do not forget to add 2-3 centimeters to create sides. Transfer the dough to the pan and press down.

3.Prick the bottom of the sand base, lay foil or parchment on top and cover with beans or peas so that the dough does not swell during baking. Bake the crust in the oven at 180 °C for 15 minutes.

4. The readiness of the cake can be determined by the slightly browned sides. It’s okay if the base in the center is still damp. Remove the weighted parchment from the crust; you can save it until the next time you prepare this dough. Sprinkle the bottom of the shortbread base with crushed cookies.

5. Place the rhubarb in an even layer on top of the crumbs, after squeezing out the juice.

6. Mix rhubarb juice with egg, sour cream, vanilla and pour the mixture over the pie.

7. Bake the dish at the same 180 °C for 30 minutes.

8. Let the finished pie cool to room temperature. If desired, you can serve it with a thin layer of powdered sugar on top.

Bon appetit!

Incredibly delicious apple pie with rhubarb in the oven

Sponge cake with apples and rhubarb is very reminiscent of charlotte in places, it is moist, slightly sour and very tender. It is better to take sweet apples to create an interesting contrast of taste.

Cooking time: 150 minutes

Cooking time: 60 minutes

Servings – 8

Ingredients:

• Egg – 4 pcs.
• Wheat flour – 70 gr.
• Corn starch – 30 gr.
• Granulated sugar – 140 gr.
• Cinnamon – 1 tsp.

For filling:

• Rhubarb – 250 gr.
• Granulated sugar – 2 tbsp.
• Apple – 300 gr.
• Walnut – 40 gr.
• Powdered sugar - optional;

Cooking process:

1. Rinse the rhubarb first and remove hard fibers. Cut the stem into large pieces, place in a deep bowl, add sugar, stir and leave for a few minutes to release the juice.

2. In a separate bowl, beat the egg white until soft peaks form.

3. One spoon at a time, while continuing to beat the whites, add all the sugar, and then add the yolks one at a time.

4. Mix flour, starch and cinnamon in advance and sift into the egg mixture in parts. Mix gently with a spatula so as not to damage the structure of the biscuit.

5. Drain the rhubarb in a colander and drain the juice. Cut the apples into medium-sized cubes and add to the dough along with the stem pieces. Stir carefully.

6. Line the bottom of your baking pan with parchment and grease the sides with a little butter if necessary. Pour the dough into it, level the surface and sprinkle coarsely chopped walnuts on top.

7. Place the cake in an oven preheated to 180°C and bake for 40-50 minutes, depending on the diameter of your pan and the thickness of the sponge cake. Readiness can be determined by the browned crust and using a wooden skewer, to which nothing should stick if you stick it inside the pie.

8. Remove the finished dessert from the mold and leave to cool on a wire rack so that moisture does not condense underneath and soak the sponge cake. Sprinkle the top of the pie with a thin layer of powdered sugar and serve.

Bon appetit!

Step-by-step recipe for making pie with rhubarb and cottage cheese

The combination of cottage cheese and rhubarb is quite unusual, but very tasty. This pie will definitely appeal to lovers of light sourness in baked goods, and those who like sweeter desserts can sprinkle a thin layer of powdered sugar on top of the pie.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings – 6

Ingredients:

• Granulated sugar – 60 gr.
• Wheat flour – 250 gr.
• Egg – 1 pc.
• Butter – 125 gr.
• Baking powder – ½ tsp.

For filling:

• Rhubarb – 500 gr.
• Egg – 2 pcs.
• Butter – 50 gr.
• Granulated sugar – 100 gr.
• Cottage cheese – 350 gr.
• Lemon – 1 pc.
• Vanilla sugar - to taste;

Cooking process:

1. Place butter, flour, baking powder and sugar in a mixer bowl and beat until crumbly. Add eggs and knead soft dough.

2. Do not knead the dough for too long so that the butter does not begin to melt from the warmth of your hands. Add a little more flour if necessary. Once the dough is smooth, roll it into a ball, wrap it in film and put it in the refrigerator for 30 minutes.

3. Meanwhile, prepare the curd filling. Using a blender, grind the cottage cheese to a paste-like consistency, then add two types of sugar, softened butter, yolks and lemon zest and mix everything until smooth.

4. Beat the remaining whites from the eggs until soft peaks appear and add them in small parts to the curd mass. Mix very carefully so that the whites do not settle.

5. Clean the washed rhubarb from hard fibers and cut into long pieces equal to the width of your baking dish.

6. Roll out the chilled dough into a layer; if you wish, you can make it a few centimeters larger than your pan to form sides for the pie.

7. Place the filling on top of the dough placed in the form and, to top it off, place the rhubarb stalks on it, lightly drowning them in the curd mass.

8. Bake the pie in the oven at 180 °C for 45-50 minutes. Cool the finished dessert to room temperature and sprinkle with a thin layer of powdered sugar if desired.

Bon appetit!

How to make a delicious and fluffy rhubarb pie with kefir?

Jellied pie made with kefir dough turns out very tender and fluffy.It can be prepared with sour milk, fermented baked milk or liquid sour cream, and you can also change the filling by adding various fruits and berries to obtain new flavors.

Cooking time: 120 minutes

Cooking time: 60 minutes

Servings – 8

Ingredients:

• Egg – 2 pcs.
• Kefir – 500 ml.
• Granulated sugar – 400 gr.
• Wheat flour – 500 gr.
• Soda – 1 tsp.
• Vegetable oil – 2 tbsp.
• Vanillin – 2 pinches;
• Rhubarb – 5 stems;

Cooking process:

1. Clean the pre-washed rhubarb stems from hard fibers and cut into small pieces. Add sugar, stir and leave for a few minutes.

2. Using a mixer, beat eggs with sugar, vegetable oil and vanilla.

3. Pour kefir into the resulting mixture, add soda and flour, and beat again until smooth.

4. Line a baking dish with baking paper or grease with a small amount of butter. Pour the dough into it and place the rhubarb on top. If you want the filling to be inside the pie, then divide the dough into two parts in a ratio of approximately 2:1 and pour into the mold in layers: most of the dough, filling, the rest of the dough.

5. Bake the pie in the oven, preheated to 180 °C, for 30-35 minutes. The finished dessert should have a golden brown crispy crust. Let it cool to room temperature and, if desired, sprinkle a thin layer of powdered sugar on top before serving.

Bon appetit!

Juicy and aromatic pie with rhubarb and strawberries

Thanks to the large amount of juice contained in the filling, the pastry is well soaked and becomes very juicy; there is no feeling that the baked goods are too dry. And if you prepare the dough not with whole eggs, but exclusively with yolks, then it will be even more tender.

Cooking time: 180 minutes

Cooking time: 60 minutes

Servings – 6

Ingredients:

• Strawberries – 400 gr.
• Rhubarb – 400 gr.
• Granulated sugar – 30 gr.
• Corn starch – 1 tsp.
• Powdered sugar - for decoration;

For the test:

• Wheat flour – 300 gr.
• Milk – 125 gr.
• Yeast – 15 gr.
• Granulated sugar – 60 gr.
• Egg – 3 pcs.
• Butter – 60 gr.
• Vegetable oil - for lubricating the mold;

For the crunchy topping:

• Wheat flour – 60 gr.
• Almonds – 80 gr.
• Granulated sugar – 80 gr.
• Butter – 80 gr.
• Almond flakes - for decoration;

Cooking process:

1. Place milk, yeast and sugar in a deep bowl, beat with a mixer until the yeast is completely dissolved. Add the yolks into the mixture one at a time, continuing to beat the mixture. Then add the butter, add the sifted flour little by little and knead the dough with your hands. It should be very tender and soft and may stick to your hands a lot at first. Knead it for 8-10 minutes, adding flour if necessary, until the dough becomes smooth and stops sticking to your hands.

2. Form the dough into a ball, place in a deep bowl greased with a small amount of vegetable oil, cover tightly with cling film and leave in a warm place for 1-1.5 hours. After the specified time has passed, transfer the dough into the form in which you will bake the pie and stretch it around the perimeter, creating small sides on the sides. Try to make the dough layer as even as possible.

3. Cut strawberries and rhubarb into small cubes, place in a deep bowl, add sugar and starch and mix thoroughly.

4. Spread the filling in an even layer on top of the yeast dough.

5. To prepare the crunchy topping, combine all ingredients except the almond flakes using a blender.Please note that the butter must be chilled so that the mixture looks like crumbs. If you don’t have a blender, grate the butter on a coarse grater to make mixing easier and faster.

6. Spread the resulting crumbs evenly over the filling and sprinkle with almond flakes.

7. Bake the pie for 40-50 minutes in an oven preheated to 180°C. It should rise noticeably and the topping should take on a golden hue. Readiness can be checked by using a wooden skewer: it should come out dry from the pie.

8. First leave the finished pie to cool in the pan for 10 minutes so that the main heat subsides, then remove from there and transfer to a wire rack so that the bottom does not become soaked with condensation. Before serving, you can sprinkle a thin layer of powdered sugar on top.

Bon appetit!

How to make homemade rhubarb pie in a slow cooker?

The rhubarb pie itself is very tasty, juicy, with a slight sourness, reminiscent of the taste of green apples, but preparing it in the oven takes a lot of time. Baking in a slow cooker reduces the cooking time by almost half, and at the same time it will not be possible to accidentally dry it out.

Cooking time: 85 minutes

Cooking time: 25 minutes

Servings – 8

Ingredients:

• Rhubarb – 300 gr.
• Egg – 4 pcs.
• Wheat flour – 200 gr.
• Butter – 20 gr.
• Apple – 300 gr.
• Granulated sugar – 200 gr.
• Baking powder – 1.5 tsp.
• Lemon juice – 1-2 tsp.
• Vanillin – 1 pinch;
• Powdered sugar - for decoration;

Cooking process:

1. Rinse the rhubarb under running water and remove the top layer using a knife or vegetable peeler. Cut into small cubes, approximately 1-1.5 centimeters.

2. Using a blender, beat the eggs with sugar until coarse foam appears and the sugar dissolves.This can also be done using a hand whisk or fork.

3. Add flour, baking powder and vanillin to the egg mixture and beat again until smooth.

4. Quarter, core and cut the apples into slices about the thickness of rhubarb pieces. To prevent them from oxidizing and darkening, sprinkle them with a little lemon juice.

5. Place the chopped apples and rhubarb stalks into the dough and move carefully to distribute them evenly.

6. Grease the multicooker bowl with a thin layer of oil and pour the dough and filling into it.

7. Close the lid tightly, select the “Baking” mode on the panel and set the timer for 1 hour.

8. When the unit notifies you that the specified time has expired, remove the cake from the bowl, helping yourself with a spatula if necessary. Place it on a wire rack and let cool.

9. Before serving, sprinkle the pie with powdered sugar.

Bon appetit!