Introduction
Rhubarb pie is a classic dessert that has graced dining tables for generations, providing a delightful blend of sweet and tart flavors. Often associated with the warmth of summer and the bounty of kitchen gardens, rhubarb pie is a testament to the joy of simple, fresh ingredients. This old-fashioned rhubarb pie recipe is a must-have in your culinary repertoire. It combines the tartness of fresh rhubarb with a creamy, sweet filling, topped with a crumbly, buttery crust. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward, ensuring a perfect pie every time. Dive into the world of baking with this quintessential recipe and create a pie that will have everyone asking for seconds.
Recipe
This old-fashioned rhubarb pie is a delightful dessert that captures the essence of classic baking. It’s made with a flaky pie crust and filled with fresh rhubarb, creating a perfect balance of tartness and sweetness. The addition of sour cream in the filling adds a rich creaminess, while the crumbly brown sugar topping gives it a delightful texture. This pie is not only delicious but also visually appealing, with its golden-brown crust and speckled rhubarb filling peeking through the topping. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this rhubarb pie is sure to become a family favorite.
Ingredients
To create this delightful pie, you will need the following ingredients:
– 1 unbaked 9-inch pie crust: You can either make your own pie crust from scratch or use a store-bought one for convenience.
– 4 cups fresh rhubarb, chopped: Look for firm, bright red stalks for the best flavor and color.
– 1 large egg: This will help bind the filling and add richness.
– 1 ½ cups sugar: Provides sweetness to balance the tartness of the rhubarb.
– 1 cup sour cream: Adds creaminess and a subtle tang to the filling.
– 1/3 cup flour: Helps thicken the filling.
– ½ cup all-purpose flour: Used in the crumbly topping for texture.
– ½ cup brown sugar: Adds sweetness and a hint of molasses flavor to the topping.
– ¼ cup melted butter: Provides richness and helps create a crunchy topping.
Directions/Instructions
1. Preheat your oven to 450°F (232°C). This high initial temperature helps set the crust, preventing it from becoming soggy.
2. Prepare your pie crust by placing it in a 9-inch pie pan. Ensure the crust is evenly pressed into the pan and over the edges.
3. Layer the chopped rhubarb evenly on the bottom of the pie crust. This will be the base of your pie, providing that signature tartness.
4. In a medium-sized mixing bowl, whisk together the egg, sugar, sour cream, and 1/3 cup flour until smooth. This mixture will create a rich, creamy filling that balances the tartness of the rhubarb.
5. Pour the sour cream mixture over the rhubarb, ensuring that it is evenly distributed. This will seep through the rhubarb, coating it in a creamy, sweet layer.
6. In a separate bowl, mix together the ½ cup flour, brown sugar, and melted butter until crumbly. This will form the topping that adds texture and sweetness to your pie.
7. Sprinkle the flour, brown sugar, and butter mixture evenly over the top of the pie. This crumbly topping will bake into a golden, crispy layer.
8. Place the pie in the preheated oven and bake at 450°F (232°C) for 15 minutes. The high temperature will help set the crust and begin caramelizing the sugars.
9. After 15 minutes, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 40 minutes. This gradual reduction in heat ensures the filling cooks through without burning the crust or topping.
10. Once baked, remove the pie from the oven and allow it to cool on a wire rack. This cooling period allows the filling to set, making it easier to slice.
11. Slice and serve your pie. Enjoy it warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of ice cream.
FAQ
Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb if fresh is not available. Just make sure to thaw and drain it well before using to prevent excess moisture from affecting the pie’s texture.
Q: How do I store leftover pie?
A: Leftover pie can be stored in the refrigerator for up to three days. Cover it with plastic wrap or store it in an airtight container to maintain freshness.
Q: Can I make the pie crust from scratch?
A: Absolutely! A homemade pie crust can add an extra layer of flavor and texture. If you have a favorite pie crust recipe, feel free to use it.
Q: What can I serve with rhubarb pie?
A: Rhubarb pie is delicious on its own, but it can also be served with vanilla ice cream, whipped cream, or a dollop of crème fraîche for added indulgence.
Conclusion
This old-fashioned rhubarb pie is a delightful dessert that celebrates the timeless appeal of simple, fresh ingredients. The tart rhubarb, creamy filling, and crunchy topping create a harmonious blend of flavors and textures that will delight your taste buds. Whether you’re making it for a family gathering, a summer picnic, or simply to enjoy a slice of nostalgia, this pie is sure to impress. Don’t lose this recipe—it’s a keeper that will become a cherished favorite for years to come. So gather your ingredients, preheat your oven, and get ready to bake a pie that is as delicious as it is beautiful. Happy baking!