How To make Rhubarb Pie with Brown Sugar

The only Rhubarb Pie recipe you'll need I We Love Baking

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Professional Baker Teaches You How To Make RHUBARB TART!

Rhubarb Crumble Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

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Recipe

Yield: 8-10
Prep Time: 30 minutes
Cook Time 60 minutes

Ingredients

Crust & Crumble
1 ½ cups (225 g) all-purpose flour (plain flour)
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) ground almonds (almond meal)
1 Tbsp (12 g) packed light brown sugar
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
10 Tbsp (150 g) cool unsalted butter, cut into pieces

Filling
2 cups (500 mL) diced fresh rhubarb
1/3 cup (80 mL) whipping (35%) cream
1 large egg
1 egg yolk
¼ cup (50 g) granulated sugar (caster sugar)
2 Tbsp (18 g) all-purpose flour
2 Tbsp (15 g) ground almonds (almond meal)
1 Tbsp (15 mL) brandy (optional)
1 tsp (5 mL) vanilla extract

Directions

1. Preheat the oven to 350 F (180 C).

2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 1 cup (140 g) of the crumble and spread this in the bottom an ungreased pie plate (do not press in) or onto a parchment-lined baking tray. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.

3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, brandy (if using) and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this (still at 350 F/180 C) for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.

The tart can be served chilled or at room temperature.

Serve with Laurel Crème Anglaise (recipe follows)

LAUREL CRÈME ANGLAISE

Yield: Almost 400 mL
Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients

1 ½ cups (375 mL) 10% cream (half-&-half)
2 bay laurel leaves
½ vanilla bean
3 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)

Directions

1. Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.

2. In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.

The Crème Anglaise will keep for up to 4 days refrigerated.

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How To Make Rhubarb Pie - The Easiest Pie You'll Ever Make!| Rockin Robin Cooks With Jane Massengill

My friend Jane Massengill shares her family's delicious rhubarb pie recipe that is absolutely delicious! And this pie only takes 15 minutes to put together. You've gotta try it!
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This is the best rhubarb pie recipe ever. If you haven't tried rhubarb before you really must. It's a slightly tart vegetable that is pretty easy to grow. Just remember that the leaves are poisonous so don't eat the leaves.

The stalks can be either red or green and remind me of celery in looks alone. So either buy some rhubarb or try to grow some in your garden. According to Jane, it's pretty easy. She recommends making the pie and then freezing it before cooking it. This way you can have a pie ready for any occasion.

Ingredients:
Filling:
4 cups sliced Rhubarb (1/4 inch thick)
1 egg
3/4 to 1 cup sugar
1/4 cup flour

Crust:
2 cups flour
2 tsp. sugar
1 tsp. salt
2/3 cup vegetable oil
4 Tbsp. milk

For the pie crust:
Preheat oven to 425 degrees F.

In a bowl add the flour, salt and sugar. Mix to combine.

Mix together in another bowl the vegetable oil and milk. Stir until creamy and then pour all at once into the flour mixture.

Using a pastry blender or fork until the flour is evenly dampened. Reserve between 1/4 to 1/3 cup of the mixture for the top of the pie.

Pour the pie dough into a pie dish, either an 8 or 9 inch pie plate. Push and press the dough into the pie plate until the dough covers the pie plate up the sides as well.

Shape and press to even the edges. You can pinch lightly to flute the crust.

Rinse and slice the rhubarb stalks to 1/4 inch thick pieces. In a bowl, combine the rhubarb with the sugar and flour and add the eggs to the mix and stir until all combined.

Pour the filling into the pie crust. I save a little of the pie crust mixture for the topping - about 2 Tbs.
You can add in a little cinnamon or sugar or both for variety but it's not necessary. Sprinkle the reserved pie crumble over the top of the rhubarb.

Place in the oven on a cookie sheet if desired and bake at 425 degrees F for 10 minutes. Then reduce the temperature to 350 degrees F. for 30 minutes.

Check the pie and see how much liquid is in it by jiggling the pan. If it looks a little too lose, bake an additional 5 to 10 minutes. Pie should be golden brown.

Serve with vanilla ice cream or homemade whipped cream topping. Yum!

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How to make Rhubarb pie like Grandma Loopie used to make.

My Grandma Loopie made the most delicious Rhubarb Pie. This simple flaky crust perfectly complements the tartness of the rhubarb. It reminds me of my childhood. I hope you enjoy.
Rhubarb Pie filling-
4 cups Rhubarb
1 1/3 cup granulated sugar
1/4 cup flour
1 Tbsp cornstarch
Pie crust-
2 1/4 cup flour
1 tsp salt
1 cup vegetable shortening (Crisco)
5 Tbsp cold water
BAKE 425 degrees and cover outer crust with tinfoil. 45 minutes, juices will bubble

How to Make Strawberry Rhubarb Pie | Strawberry Rhubarb Pie Recipe | Allrecipes.com

Get the recipe for Rhubarb and Strawberry Pie at

Watch how to make a strawberry and rhubarb pie that's sensationally sweet and tart. Fresh or frozen rhubarb works great for this 5-star pie.

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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.