Classic Rhubarb Pie

It took a while to get this recipe right, hence the different pics of pie and its variations, like the rhubarb pie with a crumble topping.

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General Ratio:

For every 1 cup rhubarb,you will need 1/3 cup sugar and 1 1/2 Tablespoons flour or 3/4 teaspoon of cornflour/cornstarch.


Roll out the crust (Homemade Flaky Pie Crust), line the pie dish and chill in the fridge.
In the meantime, wash and dice the rhubarb and strawberries (optional).  Measure out the number of cups of rhubarb.

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I used to bake the rhubarb without precooking, but it would be more on the soupy side (which I didn’t mind, but is really messy.)

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So a sure-fire way is to barely cook the fruit with the sugar, cornstarch and a pinch of salt on the stove for no more than 5 minutes on low heat.  Cool.

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Pour the fruit on the chilled crust, and sprinkle cinnamon, lemon juice, bits of butter.  Cover the pie with the remaining crust or a crumble topping.

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Bake for 20 minutes on 200º and then lower to 180ºc  for 30 minutes, covered with aluminum foil to prevent the crust from browning too much.

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Serve with vanilla ice cream or vanilla yoghurt and enjoy!

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Random discovery:

One day when I was out of sugar (and time), I substituted with 2 cups of icing (confectioner’s/powdered) sugar. It was sufficient for the 6 cups of rhubarb and did not need to add cornflour or any flour. Later I simply added butter, cinnamon and lemon juice.

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Rhubarb Pie


Ingredients

  • 6 cups (one kilo) rhubarb
  • 2 cups sugar ¹
  • 4 1/2 Tablespoons cornstarch/cornflour or 9 Tablespoons all-purpose flour
  • 2 Tablespoons lemon juice
  • 2 teaspoons cinnamon
  • 1Tablespoon of butter diced small
  • pinch of salt

Directions

Heat the oven to 200°C or 400°F.

Roll out the crust, line the pie dish and chill in the fridge.

In the meantime, wash and dice the rhubarb and strawberries (optional).  Measure out the number of cups of vegetables rhubarb.

In a pot, put the 6 cups rhubarb, 2 cups sugar, 4 1/2 Tablespoons cornstarch and a pinch of salt and cook for no more than 5 minutes on low heat.

Pour the fruit on the chilled crust, and sprinkle 2 teaspoons cinnamon, 2 Tablespoons lemon juice, bits of butter.  Cover the pie with the remaining crust or a crumble topping.

Bake for 20 minutes on 200°C/400°F and then lower to 180°C/350°F  for 30 minutes, covered with aluminum foil to prevent the crust from browning too much.

¹ Possible to substitute with 2 cups of icing/confectioners sugar, but do not include the cornstarch in that case.


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