RHUBARB PIE NEAR ME RECIPES
RHUBARB PIE RECIPE - BBC FOOD
Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb!
Provided by Darina Allen
Prep Time 2 hours
Cook Time 1 hours
Yield Serves 8-12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream).
- Add the eggs and beat for several minutes. Reduce speed and mix in the flour.
- Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle.
- To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin.
- Lay the rhubarb in the pastry base and sprinkle with the sugar.
- Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).
- When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
RHUBARB PIE RECIPE - BBC FOOD
Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb!
Provided by Darina Allen
Prep Time 2 hours
Cook Time 1 hours
Yield Serves 8-12
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4.
- First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream).
- Add the eggs and beat for several minutes. Reduce speed and mix in the flour.
- Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle.
- To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin.
- Lay the rhubarb in the pastry base and sprinkle with the sugar.
- Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).
- When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
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STRAIGHT-UP RHUBARB PIE RECIPE - NYT COOKING
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 471 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 471 per serving
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
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A classic recipe for strawberry-rhubarb pie using either homemade or store-bought crust.
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Reviews 4
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Calories 426 cal per serving
From thekitchn.com
Reviews 4
Total Time 4500S
Category Dessert, Pie, Baked good
Calories 426 cal per serving
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