How To make Creamy Rhubarb Pie

Rhubarb Tart

This show-stopping tart takes time to make but the results are oh so worth it! Ideal for a baking project that’s sure to impress family and friends.

How long will it take?

4 ½ hours including chilling time

What’s the serving size?

Serves 6-8

What do I need?

700g rhubarb
½ vanilla bean
50g caster sugar
Juice of half a lemon

For the tart base
180g plain flour
55g icing sugar
¼ teaspoon salt
115g cold butter, cut into small cubes
1 large egg
½ teaspoon vanilla extract

For the crème patisserie
250ml full cream milk
4 large egg yolks
2 tbsp caster sugar
1 tbsp cornflour
1 tbsp plain flour
½ vanilla bean
100ml thickened cream

How do I make it?

For the tart base
Pulse flour, icing sugar and salt in a food processor for a few seconds until combined.
Add butter and pulse until mixture becomes crumbly.
Add egg and vanilla pulse until the dough starts to clump together. Do not over-process the dough; you want a crumbly mix rather than a large ball.
Turn dough onto a lightly floured surface and form into a ball. Flatten a little with your hands to form a thick disc. Cover and refrigerate for at least 1 hour.
Remove dough from fridge and let it sit at room temperature for a few minutes; this will make it easier to roll. On a lightly floured surface, roll the dough into a circle that is 5 centimetres larger than the tart pan you are using. Roll dough to be about 1.5mm thick.
Place dough into a greased and floured tart tin (with a removable bottom) and use a sharp knife to trim the excess dough from the edges so that the pastry fits the tart pan. Place tart pan in the freezer until the dough is firm, about 30 minutes; this stops the dough shrinking during cooking.
To bake preheat oven to 180C.
Press baking paper tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights or uncooked rice, making sure they are evenly distributed over the entire surface.
Bake crust for 30 minutes, remove the filling and paper and bake uncovered for another 5 minutes. Allow to cool in the tin.

For the rhubarb
Prepare rhubarb by cutting into approx. 3 centimetre pieces. For best presentation, try to use pieces that are the same width. Put the vanilla pod, sugar, lemon juice, rhubarb and enough water to just cover the rhubarb in a wide frying pan over a low heat. Bring to a gentle simmer and cook for 5 minutes, until the rhubarb is starting to soften. Remove from the heat and leave to cool in the syrup for at least 1 hour. This will ensure the rhubarb is perfectly cooked, but still holding its shape.

For the crème patisserie
Make the crème patisserie by heating the milk and vanilla seeds in a saucepan over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar, cornflour and flour together in a large bowl until pale. Keep whisking while you pour the hot milk over the egg mixture. Clean the saucepan and strain the liquid back into the saucepan through a sieve. Heat over a medium-low heat, stirring constantly until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with beeswax wrap or cling film to prevent a skin from forming and chill in fridge until cold.
Remove the rhubarb from the syrup and set aside. Heat the syrup until it comes to the boil and cook until the syrup is thick. Remove from heat and set aside to cool slightly.
To finish the crème patisserie, whisk cream to soft peak stage and fold through the chilled mixture.
Remove the pastry case from the tin and put on a serving plate. Fill with the crème patisserie. Place rhubarb pieces on top, trimming if necessary to get a good coverage. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 minutes before serving.

Strawberry Rhubarb Pie

This is the easiest and best Strawberry Rhubarb Pie that you are ever going to make! All you need are a handful of ingredients, and this pie comes together quickly. It’s the perfect combination of sweetness and tartness and practically tastes like summer on a plate.

RECIPE:
PIE CRUST RECIPE:

When strawberries are summer-sweet and rhubarb is red and ready, you really need to make this strawberry rhubarb pie recipe. It's a kiss of summer that's guaranteed to put a smile on your face. Let me know if you have some favorite rhubarb recipes I should try out!

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Rhubarb Custard Pie Recipe with Lattice Crust

Mom’s Rhubarb Custard Pie combines a sweet-tart rhubarb filling topped with creamy custard under a buttery lattice pie crust. This easy rhubarb dessert has only 7 ingredients and comes together in no time.

This old-fashioned rhubarb pie will take you back to when summer fun included picnics and sharing your favorite recipes with friends and family.

Find the recipe at:

How to Make Rhubarb Cream Pie : Pie Making

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Making rhubarb cream pie requires you to use about four cups of chopped rhubarb. Make rhubarb cream pie with help from a culinary professional in this free video clip.

Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius

Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.

Super creamy KETO RHUBARB Custard Pie! It’s a must make for rhubarb season

Full recipe here:

#ketodessert #ketobaking #sugarfreerecipe

Rhubarb Pie Recipe From Scratch! | Becci Bakes

There's something about rhubarb pie and summertime, they just go hand in hand! This rhubarb pie is a must have during any summer fika or celebration, top with some vanilla ice cream and you're good to go ????
Read my rhubarb recipe down below, and don't forget you can always switch the vanilla sugar for vanilla extract!


Rhubarb Pie Recipe

CRUST
2 ½ cups (6 dl) All-Purpose Flour
2 tbsp Powdered Sugar
1 tsp Salt
1 ¼ (275 g) cups Cold Butter, Cubed
1/3 cup (3/4 dl) cold water

FILLING
4 cups (11 dl) Rhubarb Stalks
1 cup (2 1/3 dl) Granulated Sugar
1/3 cup (3/4 dl) Brown Sugar
2 tsp vanilla sugar
1/3 cup (3/4 dl) All-Purpose Flour

EGG WASH
1 Egg
1 tbsp Water
Couple of pinches of raw sugar for sprinkling over the pie.

Put the pie tin on a baking sheet and bake on the bottom shelf at 350 °F/180 °C for about 35 minutes.