RHUBARB IN FRENCH RECIPES

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FRENCH RHUBARB PIE RECIPE - FOOD.COM



French Rhubarb Pie Recipe - Food.com image

Make and share this French Rhubarb Pie recipe from Food.com.

Total Time 43 minutes

Prep Time 8 minutes

Cook Time 35 minutes

Yield 1 9-inch pie, 6 serving(s)

Number Of Ingredients 11

1 egg, beaten
1 cup sugar
1 tablespoon flour
1 tablespoon cream
2 tablespoons butter
1 teaspoon vanilla
2 cups rhubarb, diced
1 pie crust
1/2 cup brown sugar
3/4 cup flour
1/4 cup butter

Steps:

  • Mix together egg, sugar, flour, cream, butter, and vanilla.
  • Fold in diced rhubarb.
  • Pour into 9-inch pie shell.
  • Crumbs: Mix together brown sugar, flour, and butter and spread on top of pie.
  • Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees 25 minutes or until done.

Nutrition Facts : Calories 543.2, FatContent 23.3, SaturatedFatContent 10.6, CholesterolContent 68.5, SodiumContent 259.3, CarbohydrateContent 79.8, FiberContent 2.3, SugarContent 51.6, ProteinContent 5.2

FRENCH RHUBARB TART RECIPE | BBC GOOD FOOD



French rhubarb tart recipe | BBC Good Food image

Take your time with this pretty in pink dessert and you'll have a fruit pie worthy of any Parisian patisserie shop window

Provided by Cassie Best

Categories     Afternoon tea, Dessert

Total Time 1 hours 30 minutes

Prep Time 50 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 15

700g thin forced rhubarb , ends trimmed
1 vanilla pod , seeds removed and reserved
50g caster sugar
juice ½ lemon
225g plain flour , plus extra for rolling
25g ground almond
2 tbsp icing sugar
140g cold butter , cubed
1 large egg yolk
250ml whole milk
4 large egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1 tbsp plain flour
100ml double cream

Steps:

  • Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
  • To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
  • While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
  • Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
  • Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
  • Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

Nutrition Facts : Calories 447 calories, FatContent 28 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.3 milligram of sodium

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FRENCH RHUBARB TART RECIPE | BBC GOOD FOOD
french rhubarb tart recipe | bbc good food image
Take your time with this pretty in pink dessert and you'll have a fruit pie worthy of any Parisian patisserie shop window
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Afternoon tea, Dessert
Cuisine French
Calories 447 calories per serving
  • Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.
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