Rhubarb pie
Delicious Rhubarb Pie - A Simple and Tasty Recipe
Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Number of servings: 12
Rhubarb is a fascinating plant that has been used for centuries in sweet and savory dishes. With a slightly tart flavor, rhubarb provides a delicious contrast in pies, making them a true delight for dessert lovers. This rhubarb pie recipe is not only simple but also quick, perfect for impressing family or friends at a special meal or simply to enjoy a moment of indulgence.
Ingredients:
- 4 eggs
- 2 cups of sugar (1 cup granulated sugar + 1 cup vanilla sugar)
- 2 cups of milk
- 2 cups of oil
- 4 cups of flour
- 2 packets of baking powder
- 5 packets of vanilla sugar
- 2-3 tablespoons of grated lemon and orange zest
- 5-6 stalks of rhubarb
- A pinch of salt
Preparation:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is important for the eggs and milk to be at room temperature for even mixing. The rhubarb should be fresh, with firm stalks and no blemishes.
2. Making the dough: In a large bowl, add the eggs and mix well with the granulated sugar and vanilla sugar using a mixer until the mixture becomes light in color and increases in volume. This is when the incorporated air will make the pie fluffy.
3. Adding wet ingredients: Continue mixing on low speed and add the oil and milk. These ingredients will give the dough a soft and moist consistency.
4. Incorporating dry ingredients: In another bowl, combine the flour with the baking powder and a pinch of salt. Gradually add the flour mixture to the wet mixture, mixing on low speed to avoid lumps. Finally, incorporate the grated lemon and orange zest, adding a touch of freshness.
5. Preparing the baking pan: Grease a baking pan with butter and flour. It is important to put flour only on the bottom of the pan, not on the sides, to allow the dough to rise evenly during baking.
6. Adding the rhubarb: Clean the rhubarb and cut it into small cubes. Once you have prepared the rhubarb, add it to a bowl and sprinkle a little semolina over it, so the pieces do not settle at the bottom of the pie. Spread the rhubarb evenly over the dough in the pan.
7. Baking the pie: Place the pan in a preheated oven at 180 degrees Celsius (low heat) and let it bake for 30-40 minutes. The exact time may vary depending on your oven, so I recommend checking the pie after 30 minutes. When it turns golden and passes the toothpick test, it is ready!
8. Cooling and serving: Once the pie is baked, let it cool in the pan for 10-15 minutes. Then, remove it and let it cool completely on a wire rack. Finally, sprinkle powdered sugar on top for an elegant look and an extra touch of sweetness.
Serving suggestions: This rhubarb pie is delicious both warm and cold. You can enjoy it plain or accompanied by a scoop of vanilla ice cream or a vanilla sauce. A cup of tea or a refreshing lemonade pairs perfectly with this dessert.
Practical tips:
- You can experiment with other fruits, such as strawberries or blackberries, mixing them with rhubarb to create interesting combinations.
- If you prefer a fluffier pie, you can add a bit more milk or oil.
- Instead of vanilla sugar, you can use vanilla extract for a more intense flavor.
Nutritional benefits: Rhubarb is rich in fiber, vitamins K and C, and contains antioxidants, making it a healthy ingredient for your pie. Although it is low in calories, adding sugar and oil can increase the caloric value of the dessert. Each serving of pie has approximately 250-300 calories, depending on the exact ingredients used.
Frequently asked questions:
- Can I use frozen rhubarb? Yes, but make sure to thaw and drain it well before use to prevent a soggy pie.
- How can I store the pie? It keeps well in the refrigerator, in an airtight container, for up to 3 days.
By making this rhubarb pie, not only do you enjoy a delicious dessert, but you also have a moment of relaxation in the kitchen, where the aromas blend to create an unforgettable culinary experience. Enjoy!
Ingredients: 4 eggs, 2 cups sugar, 2 cups milk, 2 cups oil, 4 cups flour, 2 packets baking powder, 5 packets vanilla sugar, 2-3 tbsp grated lemon and orange peel, 5-6 stalks rhubarb, a pinch of salt
