Rhubarb Cream Pie Recipe

Ingredients

Main Ingredients:

In order to make a delicious rhubarb cream pie, there are several key ingredients that you will need. The main ingredients include:

Rhubarb: This is a crucial ingredient in making a traditional rhubarb cream pie. Fresh rhubarb should be used instead of frozen or canned. Choose stalks with a bright green color and some red blush on the ends, as they will have more flavor and sweetness.

Sugar: Granulated sugar is necessary to balance out the tartness of the rhubarb. The amount of sugar you use may vary depending on your personal taste preferences and the sweetness level of the rhubarb.

Butter or shortening: Unsalted butter or a combination of butter and shortening can be used to create a flaky crust for the pie. Cold ingredients are essential in achieving the right consistency for the dough.

Eggs: Whole eggs or egg yolks may be needed for making a custard filling, depending on your preference for a richer texture or more flavor depth.

Vanilla extract or vanilla bean paste: This adds an extra layer of flavor to the filling, which complements the sweetness and tartness of the rhubarb. You can use either the extract or the paste, depending on what you prefer.

Milk: Heavy cream or whole milk is needed for creating a rich and creamy custard base for the filling. The type of milk may affect the consistency and flavor of the final product.

1 cup fresh rhubarb, cut into 1inch pieces

Rhubarb, a perennial vegetable often used as a fruit, adds natural sweetness and tartness to desserts like pies and tarts. When using rhubarb in baking, it’s essential to note that only the stalks are edible; the leaves contain high levels of oxalic acid, making them toxic.

In the context of this Rhubarb Cream Pie Recipe, 1 cup of fresh rhubarb is required. Freshness is crucial when working with rhubarb, as it will affect the texture and flavor of your pie. Choose stalks that are firm but not hard or woody.

For this recipe, you’ll need to cut the rhubarb into 1-inch pieces. The size of the pieces will determine how quickly they cook during the baking process. Cutting them into smaller pieces ensures even cooking and prevents the rhubarb from retaining too much of its natural water content.

It’s also worth noting that when you’re cutting the rhubarb, some of it may break down or fall apart, which is okay. The goal here is to achieve uniform sizes so they cook consistently in the pie filling. You might find it helpful to use a sharp knife and cut the rhubarb under cold running water to keep your workspace clean.

Having your 1-inch pieces of fresh rhubarb ready will make it easier to proceed with preparing the rest of the Rhubarb Cream Pie Recipe ingredients, such as the crust and cream filling. Remembering the unique properties of rhubarb is key to creating a successful dessert that balances sweetness and tartness.

1 cup granulated sugar

Cupboard staples that make up this rhubarb cream pie recipe include one crucial sweetener: granulated sugar.

Granulated sugar, commonly known as table sugar or white sugar, adds sweetness and tenderness to baked goods like pies.

The 1 cup measurement of granulated sugar in this recipe is equivalent to 200 grams or 7 ounces by weight.

This amount of sugar serves multiple purposes: it balances the tartness of the rhubarb, enhances the flavor of other ingredients, and contributes to the texture of the filling.

Granulated sugar dissolves readily into liquids, making it an ideal choice for cream fillings that require a smooth consistency.

In contrast to brown sugar or honey, granulated sugar has a clean, neutral flavor that won’t overpower the other ingredients in the pie.

When measuring out 1 cup of granulated sugar, use dry measuring cups to scoop the sugar into the bowl, then level it off with a straight edge or knife.

Failing to accurately measure the sugar could result in an overly sweet or under-sweetened filling.

Avoid packing down the sugar while it’s still loose, as this can lead to variations in the baking time and texture of the pie crust.

1/4 cup cornstarch

The ingredients for this delightful Rhubarb Cream Pie Recipe are carefully chosen to create a perfect balance of flavors and textures.

Here’s what you’ll need:

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

• 1/4 cup cornstarch

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 4 cups fresh rhubarb, cut into 1-inch pieces

• 1 cup heavy cream

• 1/2 cup whole milk

• 1 teaspoon baking powder (optional)

The 1/4 cup of cornstarch is a key ingredient in this recipe, as it helps to thicken the filling and create a smooth, creamy texture.

Cornstarch is a common thickening agent used in many desserts, including pies and custards. When mixed with a liquid, such as milk or cream, cornstarch forms a gel-like substance that can be cooked down to create a smooth, thick consistency.

In this recipe, the cornstarch is used to thicken the filling made from the rhubarb, sugar, and spices. By mixing the cornstarch with a small amount of cold water or milk before adding it to the filling, it helps to prevent lumps from forming and creates a smooth, even texture.

So, when using 1/4 cup of cornstarch in this Rhubarb Cream Pie Recipe, be sure to mix it well with a small amount of liquid before adding it to the filling to ensure a smooth and creamy texture throughout the pie.

1 tablespoon lemon juice

When it comes to making a delicious Rhubarb Cream Pie, the ingredients are just as important as the recipe itself.

The lemon juice plays a crucial role in bringing out the flavors of the rhubarb and the cream filling.

A single tablespoon of lemon juice is a subtle but essential addition to the pie’s flavor profile.

Don’t be tempted to add more or less lemon juice, as this can alter the balance of the pie’s sweetness and tartness.

The acidity in the lemon juice helps to cut through the richness of the cream filling and the natural sweetness of the rhubarb.

This subtle zing from the lemon juice also enhances the flavors of the spices and other ingredients used in the pie.

In this case, one tablespoon is the perfect amount to achieve a harmonious balance of flavors without overpowering the other ingredients.

It’s worth noting that using fresh lemon juice is essential here, as bottled or frozen lemon juice may not have the same level of acidity and flavor as freshly squeezed juice.

The result of incorporating this single tablespoon of lemon juice into the Rhubarb Cream Pie Recipe is a truly exceptional dessert with layers of complexity and depth in its flavors.

(Source: The USDA’s ChooseMyPlate guidelines for a balanced dessert)

To create a delicious and well-balanced dessert like rhubarb cream pie, it’s essential to consider the ingredients used in its preparation. The USDA’s ChooseMyPlate guidelines provide valuable insights into achieving a perfect balance in our desserts.

Grains

The foundation of any dessert is often found in its grain component. For this rhubarb cream pie recipe, we will be using 1 cup of all-purpose flour to create the crust and thickening agents like cornstarch or tapioca flour for a clear gel-like texture.

Grain Serving Size Recommendations

– Use half of the recommended daily intake for grains in your dessert, as excessive consumption can lead to an imbalance. A 1/8 cup serving size is ideal for this recipe.

Fruits

The sweet and tart flavors of fruits add depth and balance to any dessert. For rhubarb cream pie, we will be using a combination of fresh or frozen rhubarb and other seasonal berries such as strawberries or raspberries for added flavor and nutrients.

Fruit Serving Size Recommendations

– Choose MyPlate recommends 1-2 cups of fruits daily. In this recipe, use about 1 cup of chopped fresh or frozen rhubarb, which provides a significant portion of the recommended daily intake.

Dairy

Milk and its by-products are crucial for adding moisture and richness to our desserts. For this rhubarb cream pie recipe, we will be using heavy cream or half-and-half as a base for our whipped cream topping.

Dairy Serving Size Recommendations

– Limit dairy intake in your dessert to no more than 1/2 cup or one-third of the recommended daily intake. This amount is sufficient to add creaminess without overpowering the other flavors.

Protein

Eggs are an essential source of protein in baked goods and desserts. For this recipe, use 2 large eggs for added richness and structure.

Protein Serving Size Recommendations

– Use moderate amounts of protein sources like eggs to balance the overall nutrient content without overdoing it. This amount contributes to about one-fifth of your daily recommended intake.

Fats/Oils

The use of fats and oils adds moisture, tenderness, and richness to our desserts. For this rhubarb cream pie recipe, we will be using a combination of unsalted butter, vegetable shortening or coconut oil for added flavor and texture.

Fat Serving Size Recommendations

– Choose moderate amounts of fats like unsalted butter to balance the overall nutrient content without overdoing it. Use about 1/2 cup or two-thirds of a tablespoon per serving size.

Sugar/Other Sweeteners

Use natural sweeteners whenever possible to add flavor and sweetness to your dessert without causing an imbalance in nutrients. For this rhubarb cream pie recipe, use a combination of sugar and honey for added depth of flavor and moisture.

Sweetener Serving Size Recommendations

– Use moderate amounts of natural sweeteners like honey or maple syrup to balance the overall nutrient content without overdoing it. This amount contributes to about one-tenth of your daily recommended intake.

Tips and Techniques

Making the Perfect Crust:

The making of a perfect crust is an art that requires patience, precision, and practice.

A good pie crust should be flaky, yet tender; crispy at the edges, but soft in the center.

To achieve this delicate balance, it’s essential to understand the basic components of a successful crust: flour, fat, water, salt, and ice-cold temperatures.

The type and quality of flour used can greatly impact the final texture and flavor of the crust.

A high-protein bread flour or all-purpose flour with a high protein content (12-14%) is ideal for pie making, as it produces a strong gluten structure that will hold its shape during baking.

The type of fat used also plays a significant role in determining the flavor and texture of the crust.

Butter is a classic choice for pie crusts, but other options like lard, shortening, or even coconut oil can be used to create a unique flavor profile.

When working with cold butter, it’s essential to keep it refrigerated until just before mixing, as this will help maintain its texture and prevent the development of gluten.

A general rule of thumb is to use one-third more fat than flour by weight.

This ensures that the dough remains tender and flaky, while also providing enough structure to hold its shape during baking.

When adding cold water, it’s crucial to aim for a specific ratio: about 1 cup of ice-cold water per pound of flour.

This helps maintain the right balance between moisture and dryness in the dough.

The use of salt is often overlooked but plays an essential role in enhancing the flavor and texture of the crust.

Adding a pinch of fine salt (about 1/4 teaspoon per cup of flour) will help to control yeast growth, reduce bacterial activity, and add depth to the crust’s flavor.

Cold temperatures are vital for creating an ideal dough environment that will allow the gluten structure to develop evenly.

Maintaining a consistent refrigerator temperature between 38-40°F (3-4°C) will ensure optimal dough development and prevent over-proofing.

When mixing, it’s essential to use gentle folding motions, gradually introducing cold water while maintaining the dough’s structural integrity.

A good mix-in should take about 5 minutes, during which time you’ll start to see the dough come together in a cohesive mass.

This is where patience comes into play, as letting the dough rest for at least an hour will allow it to relax and redistribute its components.

During this resting period, gently knead or fold the dough 2-3 times, allowing it to relax further before the final folding step.

Once rested, proceed with a series of gentle folds (about 5-7 minutes) until the dough has developed an even, smooth texture and shows no signs of cracking or tearing.

The key is not to overwork the dough but rather let it relax and develop its structure naturally.

When shaping the dough into its desired form, a consistent approach will help ensure even baking and prevent any irregularities in texture or flavor.

A well-seasoned pie pan will provide an optimal baking surface for your crust to develop its signature golden-brown color and crispy texture.

Finally, pre-baking (or par-baking) the crust before filling will seal it, preventing excess moisture from seeping through during baking and creating a flaky, golden-brown crust that’s truly perfect in every way.

Combine 2 cups allpurpose flour, 1 teaspoon salt, and 1/2 cup cold unsalted butter in a bowl

To create the perfect pastry crust for our Rhubarb Cream Pie, we need to combine 2 cups of all-purpose flour with 1 teaspoon of salt in a bowl.

The flour should be sifted or aerated to remove any lumps and ensure an even consistency.

Next, add 1/2 cup of cold unsalted butter to the bowl. It’s essential that the butter is kept at a refrigerated temperature, as this will help create a flaky and tender pastry crust.

Cold ingredients are crucial in making a great pie crust, so make sure your butter has been chilled before adding it to the flour mixture.

Using a pastry blender or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.

This process is called “cutting in” the butter, and it’s essential for creating layers within the dough that will help the pie crust retain its flaky texture when baked.

Use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs

To create the perfect filling for your Rhubarb Cream Pie, working the butter into the flour effectively is a crucial step in developing the texture and structure of the crust.

Using a pastry blender or your fingertips, begin by breaking down the cold unsalted butter into smaller pieces. This will allow it to distribute evenly throughout the dry ingredients, promoting a uniform crumb texture.

As you work the butter into the flour, pay attention to the consistency of the mixture. The goal is to create coarse crumbs that resemble small pebbles or granules. If the mixture starts to look too smooth or uniform, it may become difficult to achieve the desired crust texture in your finished pie.

When using a pastry blender, aim to break up the butter into 1/4-inch pieces and then proceed to work them into the flour until you’ve achieved the coarse crumb consistency. If you prefer to use your fingertips, simply rub the butter between your thumb and fingers to create small fragments that can be worked into the flour.

As you continue to mix the butter and flour together, make sure not to overwork the dough. Overmixing can lead to a tough or dense crust that may crumble excessively when baked. Stop mixing once you’ve achieved the desired texture of coarse crumbs, taking care to leave some small pieces of butter intact throughout the mixture.

This process should take about 5-7 minutes with a pastry blender and slightly less time using your fingertips. The end result will be a well-combined mixture that’s perfect for pressing into the bottom and sides of your pie dish, creating the foundation for your delicious Rhubarb Cream Pie filling.

Assembly and Baking

Baking the Pie:

The art of assembly and baking a pie is a delicate dance that requires precision, patience, and a gentle touch. It’s a process that brings together the sweet and the tart, the crunchy and the smooth, to create a culinary masterpiece that’s both visually stunning and incredibly delicious.

In the case of a rhubarb cream pie recipe, assembly begins with the preparation of the crust. A flaky pastry made from a combination of flour, butter, and ice water is rolled out to fit a 9-inch pie dish. The edges are crimped to create a decorative border that will help hold the filling in place.

The filling itself consists of three main components: the rhubarb mixture, the cream, and the sugar. Fresh rhubarb is typically used for its tart flavor and firm texture, which makes it an ideal choice for balancing out the sweetness of the cream. The rhubarb is chopped into small pieces and cooked with a little sugar to bring out its natural sweetness.

The cream mixture is made by whipping heavy cream until it becomes stiff and holds its shape. Sugar, vanilla extract, and sometimes egg yolks are added to give the cream an extra boost of flavor and texture. This mixture is then folded into the rhubarb mixture, creating a beautiful swirl of pink and white that adds visual appeal to the pie.

Assembling the pie begins by spooning the rhubarb and cream mixture into the pre-baked crust. The filling is carefully spread out in an even layer, making sure not to overfill the crust or create any air pockets. A lattice top can be added to give the pie a decorative touch, or it can be topped with a simple piece of pastry.

Baking the pie requires patience and attention to detail. The pie is placed in a preheated oven at 375 degrees Fahrenheit for 40-50 minutes, or until the crust is golden brown and the filling is set. It’s essential to rotate the pie halfway through baking to ensure even browning and prevent hot spots.

The final step is to let the pie cool completely before serving. This can be a challenge, as the aroma of freshly baked rhubarb cream pie is incredibly enticing and tempting. However, allowing the pie to cool will help it set properly and retain its texture. When sliced and served with a scoop of vanilla ice cream or whipped cream, this rhubarb cream pie recipe becomes a true showstopper that’s sure to impress even the most discerning palates.

Pour filling over the crust and bake at 375°F for 4050 minutes or until the crust is golden brown

To make a delicious rhubarb cream pie, you’ll first need to prepare the filling and bake the crust.

Begin by preheating your oven to 375°F (190°C).

In a large mixing bowl, combine 2 cups of fresh or frozen rhubarb, 1/4 cup of granulated sugar, and 2 tablespoons of cornstarch. Let it sit for about 15 minutes, allowing the rhubarb to release its juices and the cornstarch to thicken.

Next, in a separate bowl, whisk together 1 cup of heavy cream, 1/4 cup of granulated sugar, and 2 large egg yolks until well combined. Set aside.

Now it’s time to roll out your pie crust. You can either make your own dough from scratch or use a store-bought one. Once you have your crust rolled out, place it into a 9-inch pie dish and trim the edges to fit.

To prevent the crust from shrinking during baking, crimp the edges of the pie crust and cut a few slits in the top to allow steam to escape.

Now it’s time to pour the filling over the crust. Pour the rhubarb mixture into the pie crust first, followed by the cream mixture.

Next, bake the pie at 375°F for 40-50 minutes or until the crust is golden brown. You can check on the pie after 30 minutes and cover the edges with foil to prevent over-browning.

Optional Toppings:

• Whipped cream: Top the pie with a dollop of whipped cream for an extra-special treat
• Fresh mint: Sprinkle some chopped fresh mint leaves on top of the pie for a refreshing twist
• Glaze: Drizzle a glaze made from powdered sugar and milk over the top of the pie for a sweet and sticky topping

Serve your rhubarb cream pie chilled, garnished with additional fresh mint leaves if desired.

(Reference: The American Rhubarb Association’s recommended baking time for a rhubarb pie)

Rhubarb and baking have been closely associated for centuries, with the tart flavor of rhubarb providing a perfect counterpoint to sweet baked goods.

The American Rhubarb Association has recommended a standard baking time for a traditional rhubarb pie, taking into account factors such as oven temperature, pie crust thickness, and filling density.

For a classic rhubarb cream pie recipe, it’s essential to follow the recommended baking time to ensure that the filling is cooked through without overcooking or undercooking the crust.

The general rule of thumb for baking a rhubarb cream pie is to bake at 375°F (190°C) for about 40-50 minutes, depending on the size and depth of the pie. It’s crucial to rotate the pie halfway through the baking time to achieve even browning and prevent hotspots.

The filling should be set, and the crust should be golden brown when the pie is done. If using a water bath, reduce the oven temperature by 25°F (15°C) to prevent the crust from becoming too dark or overcooked.

Some general guidelines for specific baking times are as follows:

* For a small pie (6-7 inches), bake at 375°F (190°C) for about 30-40 minutes.

* For a medium-sized pie (8-9 inches), bake at 375°F (190°C) for about 35-45 minutes.

* For a large pie (10-11 inches), bake at 375°F (190°C) for about 40-50 minutes.

Keep in mind that these times are only estimates and may vary depending on your specific oven, filling ingredients, and pie crust thickness. It’s always better to err on the side of caution and check for doneness sooner rather than later.

To avoid overcooking or undercooking the pie, use the following methods to test its readiness:

* Check for visual cues: A perfectly baked rhubarb cream pie will have a golden-brown crust with even browning. The filling should be set and slightly firm in the center.

* Use a thermometer: Insert a thermometer into the filling, away from the crust edges, to check for an internal temperature of at least 180°F (82°C).

* Rotate the pie: If you’re unsure whether the pie is done or not, rotate it by about 90° and check again after 5-10 minutes. This will help prevent hotspots.

By following these guidelines for baking a rhubarb cream pie, you’ll be well on your way to creating a delicious dessert that showcases the unique flavor and texture of rhubarb.