Rhubarb Pie
A classic rhubarb pie recipe from the Royal Baker Pastry Cook.
Ingredients
- 5 cupfuls All-purpose flour
- 1 cupful Butter (Originally lard. Substituted with butter for modern preference.)
- 1 cupful Vegetable shortening (Originally lard. Substituted with vegetable shortening for modern preference.)
- 1 cupful Water
- 1/2 teaspoonful Baking powder
- 1 1/2 bunches Rhubarb
- 1 1/2 cupfuls Granulated sugar
- 1 large Egg
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Instructions
- 1Sift 5 cupfuls of flour with 1/2 teaspoonful of baking powder. Rub in 1 cupful of butter and 1 cupful of vegetable shortening until the mixture resembles coarse crumbs. Add 1 cupful of water and mix into a smooth dough.
- 2Cut 1 1/2 bunches of rhubarb into small pieces after stripping off the skin. Cook the rhubarb very fast in a shallow stewpan with 1 1/2 cupfuls of sugar.
- 3Line a pie plate with the prepared paste. Wet the rim. Add the cold rhubarb filling. Lay 3 bars of paste across the pie, fastening the ends. Lay 3 more bars across, forming diamond-shaped spaces. Lay a round rim of paste around the edge. Wash the top with 1 egg and bake in a preheated oven at 425°F (220°C) for 15 minutes.
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This classic rhubarb pie recipe offers a delightful balance of sweet and tart flavors, perfect for a comforting dessert. The flaky crust encases a juicy filling of rhubarb, enhanced by the addition of berries and a touch of sweetness. A simple yet satisfying treat, ideal for a summer gathering or a cozy evening at home.
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This simple Baked Rhubarb recipe transforms tart rhubarb into a sweet and comforting treat. The rhubarb is dredged in flour and baked with sugar, resulting in a tender, slightly softened texture with a delightful balance of sweet and tart flavors. Serve it warm as a vegetable side dish or chilled as a refreshing sauce.
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