Rhubarb Pie
Good afternoon, dear readers! It's spring days outside, and soon we'll be able to start harvesting from our summer cottages. And the first thing that grows in the garden in early spring is rhubarb.
In this article I want to share with you delicious recipes for making homemade rhubarb stem pies.
At first glance, the rhubarb stalks in the pie don’t look very appetizing, somewhat reminiscent of baked onions, but what do they taste like?! This is something unique! Let's cook together!
The simplest and easiest rhubarb pie recipe
You will need:
- 100 gr. - good butter
- 150 gr. – white sugar
- 3 pcs. – chicken eggs
- 300-400 gr. – young rhubarb stems
- 150 gr. – premium flour
- A pinch of vanillin and salt
How to cook:
1. Wash the stems well, dry, remove the thin skin, cut into small pieces, about a centimeter.
2. It is better to get the oil in advance so that it becomes soft at room temperature.
3. Add vanillin, sugar, salt to the butter, rub everything with a spoon.
4. Add eggs, sifted flour, mix everything until smooth.
5. Place the prepared dough into a baking dish.
6. Place pieces of rhubarb on top, pressing lightly.
7. Bake in the oven for 50-60 minutes.
Calorie content per 100 g. – 208 kcal
Bon appetit!
Open Rhubarb Pie
You will be pleasantly surprised by the taste of sour cream and egg filling.
You will need:
- 100 gr. - butter
- 500 gr. – young rhubarb stems
- 4 things. - chicken eggs
- 150 gr. – fat sour cream
- 50-70 gr. – almond flakes or shavings
- 200-250 gr. – good sifted flour
- 2 cups – white sugar
- 1 teaspoon – baking powder
- A pinch of vanilla sugar
How to cook:
1. Wash the plant, dry it, remove the thin skin, cut into small pieces. Add three heaped tablespoons of sugar.
2. Remove the butter from the refrigerator in advance. Add to it all the remaining sugar, flour, baking powder, two eggs. Stir and knead the dough.
3. Place the dough in an even layer in a baking dish and form sides. Place in the oven for 30 minutes.
4. We take the pan out of the oven, spread the sweet rhubarb filling onto the baked crust, and smooth it out.
On a note! You can add a spoonful of any jam or honey to the filling.
5. In a separate bowl prepare the filling. You need to beat the eggs with vanilla, add sour cream, almond petals, and mix.
6. Pour the prepared filling onto the filling and smooth it again with a spoon or fork.
7. Place in the oven for another 15-20 minutes to bake.
8. Wait until the cake has cooled at room temperature and you can taste it.
Bon appetit!
Fried rhubarb pies
First, prepare the filling: wash and clean the rhubarb cuttings and cut them into small slices. Without sparing the sugar (rhubarb itself is sour, so you need a lot of sugar), pour in our future filling and let the juice flow. This process will take at least half an hour, although you can do it overnight, leaving it in the refrigerator, and start cooking in the morning.
Mix the dough: mix 2 cups of pre-sifted flour with 250 g of cottage cheese. In a separate bowl, mix a glass of kefir, an egg, 2 tablespoons of sugar and a little less than a teaspoon of soda and slowly pour into the curd and flour mixture. The consistency of the dough should be like very thick homemade sour cream. Pour another glass of flour onto the table, place the resulting dough on it and knead it. At this stage, a soft bun is formed. We leave it to breathe, always covering it with a napkin, for 40 minutes.
Everything else is simple. We tear off a small piece from the dough with our hands, knead it into a flat cake without the help of a rolling pin, then add the filling, pinching the edges, and fry in a small amount of vegetable fat.
The most delicious rhubarb jellied pie
You will need:
- 2 pcs. – chicken eggs
- 2 tbsp. spoons - any vegetable oil
- 1 tbsp. – granulated sugar
- 250 gr. – fat sour cream
- 1 PC. – a large lemon or two small ones
- 300 gr. – good sifted flour
- 1 teaspoon – baking powder for dough
- 400-500 gr. – young rhubarb (stems only)
- A pinch of soda
How to cook:
1. Wash the stems, dry them, peel them and cut them into pieces.
2. Beat the eggs with a mixer, add sugar and beat again.
3. Add sour cream, butter, mix.
4. Grate the lemon zest and squeeze the juice out of the pulp.
5. Add lemon zest, lemon juice, flour, soda, baking powder, and plant pieces to the dough. Everything gets mixed up.
6. Transfer the prepared mass into a baking dish and place in the oven.
7. Bake for 35-45 minutes until done.
Bon appetit!
Jellied pie recipe
Ingredients: 2 chicken eggs, 140 ml vegetable oil, 1 tbsp. sugar, 230 g medium fat sour cream, large lemon, 320 g high-grade flour, 2 small. spoons of baking powder, a pinch of soda, 420 g of rhubarb.
- Rhubarb without skin is cut into small pieces.
- Beat eggs with granulated sugar in a mixer. It is enough to process the products for 3-4 minutes.
- Oil and thick sour cream are added to the egg mass. Next, the zest and juice of a whole lemon are sent there.
- Fine flour sifted with soda and baking powder is added to the future dough. Add pieces of rhubarb. The ingredients are mixed very carefully with a wide spoon.
- The pie is placed in a mold lined with baking paper.
The treat is baked for 25-35 minutes until the stick is dry.
Delicious kefir pie with rhubarb
If you want to add flavor, try taking an apple or pear. We prepare this pie like charlotte.
You will need:
- 5-6 pcs. – rhubarb stalks
- 2 pcs. – chicken eggs
- 2 cups + 2 tbsp. spoons of granulated sugar
- 2 cups full-fat kefir
- 2 cups – good flour
- 1 teaspoon – baking powder
- 2 tbsp. spoons - any vegetable oil
How to cook:
1. Prepare the stems as indicated in the recipes above, add two tablespoons of sugar and stir.
2. Beat the eggs with a mixer or whisk, add sugar and beat again.
3. Pour in kefir and beat again.
4. Add flour, vanillin, mix. The dough will not be very thick.
5. Pour the dough into a baking dish or baking tray and place the rhubarb on top.
On a note! The dough can be divided into two parts. Pour one part into the mold, then lay out the candied rhubarb, pour the second part on top.
6. Cooking time in the oven is about an hour.
Bon appetit!
With strawberry
Layered cake
Ingredients: half a kilo of ready-made puff pastry, 320 g of rhubarb, 3 tbsp. granulated sugar, 1 tbsp. potato starch, half a glass of filtered water, a table egg.
- The rhubarb stems are peeled and cut into small pieces. Next, they are placed in a dry frying pan along with sugar and heated. During the process, the plants will release enough juice, so you don’t have to worry about burning. When the pieces soften, remove the pan from the heat. Starch diluted with cold water is poured into it. The filling will thicken.
- The dough is rolled out and divided into two sheets. The first one fits into the mold. There should be sides. The second sheet is cut into strips.
- The filling is laid out between the two layers.
All that remains is to brush the pastry with beaten egg and bake the rhubarb pie from puff pastry in the oven for about half an hour until golden.
The most tender and aromatic pie with rhubarb and strawberries - “Heavenly Delight”
You will need:
- 0.5 cups – boiled water
- 250-300 gr. - good flour
- ½ teaspoon – soda
- 2 pcs. - chicken eggs
- 100-150 gr. – fresh strawberries
- 50 gr. – almond flakes
- 100 gr. – sugar
- A pinch of salt
- 6-7 pcs. – young rhubarb stems
How to cook:
1. Wash the rhubarb and strawberries thoroughly, dry them, and remove the skins from the stems. Cut the plant and strawberries into small pieces. Add two tablespoons of sugar, stir and leave for 20 minutes.
2. In a separate bowl, beat the eggs, add sugar, water, soda, pour out the juice from the filling, and mix. Add wheat flour, mix.
3. Place the dough in a baking dish or baking tray, top with a layer of filling, sprinkle with almonds.
4. Bake for 30-40 minutes until done.
Calorie content per 100 g. – 202 kcal
Delicious unusual rhubarb pie filling
Rhubarb is a rather unusual filling for pies. It is not used as often today. This happens because it is rarely found on shelves. But the taste of this fresh greenery is simply unique. Therefore, it is worth looking for stalks and rhubarb filling for a yeast dough pie that both you and your family will like.
See also: Delicious unusual layer cake with fish in the oven
Ingredients:
In order to prepare a closed yeast pie with a sweet and sour filling in a mold with a diameter of 25 cm, you will need the following ingredients.
For filling:
- rhubarb - about 400 gr.;
- sugar - 5 tbsp;
- semolina - 2 tbsp;
- cardamom on the tip of a knife.
For the test:
- chicken egg - 1 piece;
- flour - 250-300 gr.;
- butter - 100 gr.;
- sugar - 3 tbsp;
- salt - 1 large pinch.
Step-by-step preparation:
You must first prepare the filling.
For this:
Step 1. Rinse the shoots thoroughly under running water.
Step 2. Then use a sharp knife to find thin protruding fibers on each petiole around the entire circle.
Step 3. Use a knife to pick them up from the cut point and pull them out along their entire length.
Step 4. In this way, hard fibers are removed from the rhubarb, which can subsequently spoil the taste of the filling.
Step 5. Cut them into small petioles about 2 cm in length. Place on baking paper and sprinkle with 5 tablespoons of sugar. Place in the oven to bake for 10 minutes at 180°C. After the rhubarb comes out of the oven, while still warm, it must be mixed with two tablespoons of semolina and cardamom.
This filling for yeast pie is very tasty. It has a sourish-sweet taste.
For the test:
Step 1: Melt the butter.
Step 2. Pour flour into a bowl, add sugar, salt and egg. Pour in the cooled butter little by little.
Step 3. Adding a little boiled water little by little, knead the elastic dough.
Step 4. Cover it with a towel and leave it to rise in a warm place where there are no drafts.
Step 5. When the dough has risen, you need to knead it. Then let it come up again.
Step 6. Prepare the mold - grease with butter and sprinkle with flour.
Step 7. Divide the dough into two parts. Roll one of them into a thin layer and place in a mold. Place the filling on top.
Step 8. Roll out the second layer of dough and place it on top, pinch the edges.
Step 9. You can make a hole in the center to allow moisture to evaporate during baking.
Step 10. Leave the cake in a warm place, covering the top with a towel so that it rises. As a rule, 20 minutes is enough.
Step 11. After which you need to put it in a preheated oven. And bake at 180°C for about 30-40 minutes until the crust is browned.
Remove from the oven, remove from the pan, let cool and cut into portions. The pie is ready!
Bon appetit!
Rhubarb puff pastry pie
This is the fastest recipe from the “when guests are on the doorstep” series. Just purchase ready-made puff pastry from your nearest store in advance.
You will need:
- 1 package – dough
- 5-8 pcs. – young rhubarb stalks
- 6 tbsp. spoons - sugar with a slide
- 1 PC. – chicken egg (brush the top of the dough)
- Sesame or poppy seeds for decoration - at your discretion
How to cook:
1. Remove from the freezer in advance and defrost the dough at room temperature.
2. Wash the rhubarb, let it dry, cut it into pieces, add two tablespoons of sugar, stir, and leave for 15 minutes.
3. Cut the puff pastry into two parts. Roll out one half, place it on a greased baking sheet or baking dish, and form small sides.
4. Drain the juice from the filling, add the remaining sugar, mix, and spread on the dough in an even layer.
5. We lay out the second part of the dough, make tucks along the edges, and use a fork on top to make punctures throughout the dough so that the air can escape.
6. Brush the pie with egg, sprinkle with poppy seeds or sesame seeds, and place in the oven for 20-30 minutes.
Calorie content per 100 g. -218 kcal
On a note! You can add bananas, raisins, dried apricots, nuts, etc. to the filling. To remove excess sourness, add two tablespoons of honey, jam, condensed milk, jam, chocolate spread. Everything is to your taste!
Bon appetit!
