Rhubarb pie - 9 delicious recipes

It is recommended to collect rhubarb for a pie already in the month of June. Its sour thick stems will be an excellent filling for any baking - including for sweet. The recipes for the most delicious rhubarb pie are published below.

Rhubarb pie - the easiest recipe

Ingredients: 160 g of high-quality butter, 130 g of granulated sugar, a pinch of vanillin and as much fine salt, 3 tablespoons, small. baking powder, 320-420 g of rhubarb, 160 g of high-grade flour.

1. The softened butter is whipped with sand and vanilla.
2. One by one, eggs are driven into the mass.
3. Flour with the remaining dry components is sifted there.
4. Washed stalks of rhubarb get rid of the skin and cut into a small cube.
5. The dough is laid out in the form, pieces of the plant are slightly pressed into it.

The easiest recipe for rhubarb pie is to bake a treat in the oven for 55-65 minutes.

Open rhubarb pie

Ingredients: half a pack of butter, a pound of rhubarb, 4 chicken eggs, 180 g of sour cream, 70 g of almond crumbs, 230 g of wheat flour, 11 tbsp. sugar, 1 tsp baking powder, a pinch of vanilla sugar.

1. The stems of the plant are cut lightly, filled with a couple of spoons of sand and left.
2. With the remaining sugar, softened butter is rubbed until white. Flour with baking powder and half the eggs are added there.
3. The dough is laid out in a mold and sent to a hot oven for half an hour.
4. The base is removed from the oven, a sweet filling of rhubarb for cake is poured onto it. Top with a filling of eggs beaten with vanilla sugar, sour cream and crushed nuts.
5. The dish is baked for another 15-17 minutes.

The finished cake is set in the cold so that the pour is frozen on it.

Jellied cake recipe

Ingredients: 2 chicken eggs, 140 ml of vegetable oil, 1 tbsp.sugar, 230 g sour cream of medium fat content, large lemon, 320 g of high-grade flour, 2 mal. tablespoons of baking powder, a pinch of soda, 420 g of rhubarb.

1. Skinless rhubarb is cut into small pieces.
2. Eggs are beaten with a sugar mixer. It is enough to process products for 3-4 minutes.
3. Oil and thick sour cream are added to the egg mass. Next, the zest and the juice of a whole lemon go there.
4. High-grade flour sifted with soda and baking powder is added to the future dough. Pieces of rhubarb are poured. The components are very carefully mixed with a wide spoon.
5. The cake is laid out in a mold covered with baking paper.

A treat is baked 25-35 minutes before a dry stick.

From shortcrust pastry

Ingredients: a pound of shortcrust pastry, 320 g of rhubarb, 11-12 fresh apricots, 4 tbsp. powdered sugar, 1 tbsp corn starch, a table egg.

1. Shortbread dough is distributed in shape. Low sides are molded.
2. Rhubarb without skin is cut into small pieces and combined with slices of apricots. Fruits can also be used in halves.
3. Starch, egg, and powder are added to the filling.
4. A prepared mass of greens and apricots is poured onto the base.
5. A baked pie with rhubarb from shortcrust pastry in a hot oven for about half an hour.

Ready meals are generously sprinkled with powdered sugar.

From yeast dough

Ingredients: Potato, 1 tbsp. dry yeast, a full glass of fat milk, carrots, 2.5 faceted glasses of high-grade flour, 2 tablespoons of egg and yolk, 5-6 tbsp. powdered sugar, a pinch of cinnamon, 3 stalks of rhubarb, 2 apples, 1 tsp granulated sugar.

1. Carrots and potatoes are boiled until soft and rubbed on a fine grater.
2. Peeled apples and rhubarb are cut into small cubes, sprinkled with granulated sugar and cinnamon.
3. Powder and yeast dissolve in warmed milk. After 12-14 minutes, the mixture is well mixed and combined with whole eggs.
4. Flour is combined with previously prepared vegetables. An egg-milk mixture is gradually introduced into it. The soft dough is kneaded, which is left in place without drafts for a little less than an hour.
5. The dough is divided into two unequal parts. Most of them are rolled out and laid out on a baking sheet covered with baking paper. Filling from fruit and rhubarb is distributed from above.
6. The cake is covered with the remaining dough, cut into strips. They are laid out crosswise.

Baking with egg yolk is greased. You can grind it with a little sugar. Bake 40-45 minutes.

Layered cake

Ingredients: a pound of finished puff yeast dough, 320 g of rhubarb, 3 tbsp. granulated sugar, 1 tbsp. potato starch, half a glass of filtered water, a table egg.

1. Rhubarb stalks are peeled and cut into small pieces. Then they are put in a dry frying pan with sugar and heated. In the process, plants secrete enough juice, so you can not be afraid of burning. When the pieces are softened, the pan is removed from the fire. Starch diluted with cold water flows into it. The filling will thicken.
2. The dough is rolled out and divided into two sheets. The first fits into shape. Should get sides. The second sheet is cut into strips.
3. Between two layers the filling is laid out.

It remains to grease the blank with a beaten egg and bake a rhubarb pie from the puff pastry in the oven for about half an hour until golden.

Kefir recipe

Ingredients: 5-6 stalks of rhubarb, 2 chicken eggs, 1.5-2 cups of white granulated sugar, 2 cups of fat yogurt and a similar amount of carefully sifted fine flour, 1 teaspoon of baking powder, 2 tbsp. tablespoons of refined oil.

1. Eggs and sand (except 2 large spoons) with a mixer turn into a sweet foamy mixture.
2. Kefir is poured into the mass, and whipping continues until smooth.
3. It remains to introduce a mixture of pre-sifted fine flour and baking powder. Vanilla sugar can also be added to taste at this stage.
4. The dough is not too thick. The correctness of his kneading is indicated by bubbles on the surface.
5. The form is oiled, the dough is poured into it.Shredded stems without hard veins are pressed into the mass, slightly mashed with the remaining sugar.

Bake in a hot oven for about an hour.

Rhubarb and strawberry pie

Ingredients: 1 faceted glass of boiled water, 260 g of high-grade flour, ½ teaspoon of baking soda, 2 chicken eggs, 120 g of fresh strawberries, 60 g of almond crumbs, 110 g of granulated sugar, a pinch of salt, 6 stalks of rhubarb.

1. Skinless rhubarb is cut into miniature cubes. Strawberries are likewise chopped. Ingredients for the filling are sprinkled with sugar (80 g) and stand for 12-15 minutes.
2. In a separate bowl, beat eggs, the rest of the sand, soda, water. There flour is poured. Almond crumbs are added at the end.
3. Half of the juice from the filling merges, the rest of the mass is mixed with the dough.
4. The mixture is poured into an oily form.

In the oven, the baking will be baked a little less than half an hour.

Recipe from Julia Vysotskaya

Ingredients: 60 g of white and brown sugar, Philadelphia cheese, butter, icing sugar, 140 g of high-grade flour, 3 eggs, 230 g of low-fat cottage cheese, a pinch of salt, whole lemon, 320 g of rhubarb.

1. 2/3 of the flour is mixed with salt, cheese, butter, powder. The dough is kneaded in a blender, which is then covered with a film and sent to the cold for an hour.
2. For cream, half the white sugar is mixed, the remaining flour. Further, these products are mixed with whipped with the rest of the sand proteins. There is added cottage cheese, yolks, juice and lemon zest.
3. The dough is thinly rolled and laid in shape. The sides are formed. The cream and small rhubarb sticks are laid out on the base. Sprinkled with brown sugar.

Bake for about 20 minutes in a hot oven.