Rhubarb Pie - 8 delicious recipes

Rhubarb is a specific plant, which, moreover, is 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 pie will appeal to lovers of the sour taste in baked goods, such as, for example, green apples. And the sour cream filling will set off this sourness and make the cake more juicy and soft.

Cooking time: 120 minutes

Cooking time: 70 minutes

Servings - 10

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  Please note that all the ingredients needed to make the dough must be at room temperature. Heat 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.
• 
  Sift the flour into a large enough deep bowl, add both sugar and a pinch of salt and stir. Gradually stir in the milk and yeast mixture and knead the dough, then add the yolks and softened butter to it.
• 
  Knead the dough until it stops sticking to your hands and is smooth. If necessary, add a little more flour to make the dough thicker, roll it into a ball and leave to rise in a warm place for an hour.
• 
  In the meantime, cut the rhubarb into small pieces, transfer to a bowl, stir with sugar and leave for a couple of minutes to let the vegetable juice. Remember the rhubarb slightly with your hands. Then discard the mixture in a colander so that the juice flows into a separate container, you will need it in the future.
• 
  Grind shortbread cookies into crumbs using a blender.
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  Lubricate a baking dish with a little oil, roll the dough into a round layer with a margin on the sides, transfer to the baking dish and tamp. Sprinkle the bottom with cookie crumbs.
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  Lay the rhubarb evenly over the crumb.
• 
  In a separate bowl, combine the sour cream, rhubarb juice, egg, and vanilla sugar and pour over the rhubarb. Let the dish sit for 15-20 minutes.
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  Place the dish 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 puff pastry rhubarb pie?

The light and crispy puff pastry perfectly sets off the flavor and texture of the sour rhubarb jam, while the cumin gives the pie a rich, spicy aroma.

Cooking time: 100 minutes

Cooking time: 50 minutes

Servings - 6

Ingredients:

• Rhubarb - 500 gr.
• Yeast-free puff pastry - 500 gr.
• Granulated sugar - 2 tablespoons
• Vanilla sugar - 1 tsp
• Potato starch - 2 tablespoons
• Cumin - 1 tsp
• Sesame seeds - 1 tsp
• Water - 250 ml.
• Egg - 1 pc.

Cooking process:

1. Go through the rhubarb, rinse it under running water, and remove tough fibers.
2. Cut the stems into pieces about 1-1.5 centimeters long, put in a saucepan, pour half a glass of water, add sugar and put on fire.
3. Dissolve the potato starch in the second half of a glass of cold water.
4. Bring the rhubarb to a boil, stirring occasionally. Boil it for another 5 minutes, during which time the stems will have to boil.
5. Add vanilla sugar and diluted starch to the rhubarb and cook, stirring constantly, until the mixture thickens to a jelly consistency.
6. Divide the defrosted dough into 2 parts, roll out into layers according to the size of the baking sheet. One of them should be about three centimeters larger so that the sides of the cake can be formed. Transfer a larger layer of dough to a baking sheet, lightly prick with a fork and place the filling on top.
7. Sprinkle the rhubarb jam with an even layer of cumin.
8. Cover the cake with a second layer of dough, make cuts and stretch slightly to the sides. Pinch the excess dough on the sides.
9. Grease the dough with an egg on top so that when baked, it turns out a golden brown, and sprinkle with sesame seeds.
10. Bake the cake for 50 minutes in an oven preheated to 180 ̊C with the convection on or the "Grill" mode on. Let the finished dish cool to room temperature and can be served.

Bon Appetit!

Simple and delicious shortcrust rhubarb pie recipe

Jamie Oliver's shortbread pie is very dense, hearty and crunchy, and the aroma and slightly sour taste of rhubarb gives it freshness. Sour cream filling helps not to dry out the cake, and also sets off the taste of the filling.

Cooking time: 180 minutes

Cooking time: 70 minutes

Servings - 8

Ingredients:

• Butter - 125 gr.
• Powdered dry powder - 100 gr.
• Salt - a pinch;
• Wheat flour - 250 gr.
• Egg - 1 pc.
• Water - 2 tablespoons

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 cover with sugar. Leave it on for a while to let the juice stand out.
2. For shortcrust pastry, combine butter, icing sugar and salt. The butter should be hard and when you stir, you get something that looks like crumb. Then stir in the sifted flour and yolks. Do not knead the dough for too long so that the butter does not start to melt, therefore, as soon as the mass becomes homogeneous, roll it into a ball, wrap it in plastic and put it in the refrigerator for 1 hour. After the specified time, roll out the dough into a round layer to the size of your baking dish, remember to add 2 to 3 centimeters to create the rims. Transfer the dough to a mold and tamp.
3. Prick the bottom of the sand base, lay on top of foil or parchment and cover with beans or peas so that the dough does not swell during baking. Bake the cake in the oven at 180 ° C for 15 minutes.
4. The readiness of the crust can be determined by the slightly browned sides. It's okay if the base in the center is still damp. Remove the parchment with a load from the cake, you can save it until the next preparation of such a test. Sprinkle the bottom of the shortbread base with crushed cookies.
5. Lay the rhubarb on top of the crumbs in an even layer, having previously squeezed it out of 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 in places is very similar to charlotte, it is moist, slightly sour and very tender. It is better to take sweet apples so that an interesting contrast of taste is created.

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 tablespoons
• Apple - 300 gr.
• Walnut - 40 gr.
• Powdered sugar - optional;

Cooking process:

1. Wash rhubarb beforehand and remove tough fibers. Cut the stem into large pieces, transfer to a deep bowl, cover with sugar, stir and leave for a few minutes to let the juice stand out.
2. In a separate bowl, beat the egg white until soft peaks.
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 the flour, starch and cinnamon in advance and sift in portions into the egg mass. Stir gently with a spatula so as not to damage the structure of the biscuit.
5. Place the rhubarb in a colander and drain. Cut the apples into medium-sized cubes and add to the dough along with the stem pieces. Mix gently.
6. Line the bottom of your baking dish with parchment and grease the sides with a little oil if necessary. Pour the dough into it, smooth the surface and sprinkle with coarsely chopped walnuts on top.
7. Put the cake in an oven preheated to 180 ̊C and bake for 40-50 minutes, depending on the diameter of your shape and the thickness of the biscuit. Readiness can be determined by the browned crust and using a wooden skewer, to which nothing should stick if you stick it inside the cake.
8. Remove the finished dessert from the mold and leave to cool on the wire rack so that moisture does not condense from below and does not soak the biscuit. Sprinkle a thin layer of powdered sugar on top of the cake and serve.

Bon Appetit!

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

The combination of cottage cheese and rhubarb is quite unusual, but very tasty. Such a cake will definitely appeal to fans of light sourness in baking, and those who like sweeter desserts can sprinkle the cake on top with a thin layer of powdered sugar.

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. Put butter, flour, baking powder and sugar in a mixer bowl and beat until crumbled. Add eggs and knead to a soft dough.
2. Do not knead the dough for too long so that the butter does not start to melt from the warmth of your hands. Add more flour if necessary. Once the dough is smooth, roll it into a ball, wrap in plastic and refrigerate for 30 minutes.
3. In the meantime, prepare the curd filling. Grind the cottage cheese with a blender until a pasty consistency, then add two types of sugar, softened butter, yolks and lemon zest and mix until smooth.
4. Beat the whites remaining from the eggs until soft peaks appear at the foam and add small portions to the curd mass. Stir very gently so that the proteins don't settle.
5. Peel the washed rhubarb of tough fibers and cut into lengths equal to the width of your baking dish.
6. Roll the chilled dough into a layer, if you wish, you can make it a few centimeters larger than your form to form the sides of the cake.
7. Put the filling on top of the dough laid in a mold and, to top it off, spread the rhubarb stalks on it, slightly sinking 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?

Pouring pie on kefir dough turns out to be very tender and fluffy. It can be cooked in sour milk, fermented baked milk or liquid sour cream, as well as change the filling by adding various fruits and berries to get 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 tablespoons
• Vanillin - 2 pinches;
• Rhubarb - 5 stems;

Cooking process:

1. Peel the pre-washed rhubarb stalks of tough fibers and cut into small pieces. Cover with sugar, stir and leave for a few minutes.
2. Beat eggs with sugar, vegetable oil and vanilla using a mixer.
3. Pour kefir into the resulting mixture, add flour and beat again until smooth.
4. Line a baking dish with baking paper or grease with a little oil. Pour the dough into it and spread 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 about 2: 1 and pour into the mold in layers: most of the dough, the filling, the rest of the dough.
5. Bake the pie in an oven preheated to 180 ° C for 30-35 minutes. The finished dessert should be covered with a golden brown crispy crust. Let it cool to room temperature and, if desired, sprinkle with a thin layer of powdered sugar on top before serving.

Bon Appetit!

Juicy and aromatic cake 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 cook the dough not on whole eggs, but exclusively on the 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 crispy topping:

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

Cooking process:

1. Put milk, yeast and sugar in a deep bowl, beat with a mixer until the yeast is completely dissolved. Add the yolks one at a time, whisking the mixture. Then add butter, add the sifted flour in parts and knead the dough with your hands. It should be very gentle and soft and can be very sticky at first. Knead it for 8-10 minutes, adding flour as needed, until the dough is smooth and stops sticking to your hands.
2. Form a ball out of the dough, place in a deep bowl, greased with a little vegetable oil, cover tightly with cling film and put away in a warm place for 1-1.5 hours. After the specified time has passed, transfer the dough to the baking dish 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, cover with sugar and starch and mix thoroughly.
4. Place the filling in an even layer over the yeast dough.
5. For crispy topping, combine all ingredients except the almond flakes using a blender. Note that the butter must be chilled so that the mixture looks like a crumb. If you don't have a blender, grate the oil on a coarse grater for easier and faster mixing.
6. Spread the resulting crumb 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 will have to rise noticeably, and the sprinkling will acquire a golden hue. Readiness can be checked with a wooden skewer: it should come out dry from the pie.
8. Leave the finished cake first to cool in a baking dish for 10 minutes so that the main heat dissipates, then remove from there and transfer to a wire rack so that the bottom is not soaked by condensation. You can sprinkle with a thin layer of powdered sugar on top before serving.

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 it takes a lot of time to cook it in the oven. Baking in a multicooker 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 with a knife or vegetable peeler. Cut into small cubes, about 1-1.5 centimeters.
2. Use a blender to beat eggs and sugar until coarse foam and sugar dissolves. You can also do this with a hand whisk or fork.
3. Pour flour, baking powder and vanillin into the egg mixture, beat again until smooth.
4. Cut the apples into quarters, core them and cut into slices about the size of rhubarb pieces. To prevent them from oxidizing or darkening, sprinkle them with a little lemon juice.
5. Place the chopped apples and rhubarb stalks in the dough and stir carefully so that they are evenly distributed.
6. Lubricate the multicooker bowl with a thin layer of oil and pour the dough with the filling into it.
7. Close the lid tightly, select Bake on the panel and set the timer to 1 hour.
8. When the unit notifies you that the specified time has elapsed, remove the cake from the bowl, using a spatula if necessary. Place it on a wire rack and let cool.
9. Sprinkle icing sugar on the cake before serving.

Bon Appetit!