Cream Rhubarb Pie

Cream Rhubarb Pie Recipe - Delicious Dessert for Any Occasion!

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Cream Rhubarb Pie is a delicious and creamy dessert that combines the tartness of rhubarb with the sweetness of a creamy filling. This pie is perfect for spring and summer when rhubarb is in season and is sure to be a hit at any gathering.

History

Cream Rhubarb Pie has been a popular dessert in many households for generations. The combination of rhubarb and cream creates a unique and delicious flavor that has stood the test of time. This recipe has been passed down through families and is a favorite for many who enjoy the tangy taste of rhubarb.

Ingredients

1 Baked pastry pie shell
2 tbsp butter
2 cups finely chopped rhubarb
1.25 cups sugar
2 tbsp cornstarch
0.25 cup cream
2 egg yolks
1 pinch of salt

How to prepare

Melt the butter and add the rhubarb and 1 cup of sugar.
Blend the mixture thoroughly.
Cook the mixture slowly, stirring constantly for 10 minutes or until the sugar melts and the rhubarb becomes soft.
In a separate bowl, mix 0.25 cup of sugar, cornstarch, egg yolks, cream, and salt.
Add the mixture to the rhubarb mixture.
Continue cooking until the mixture thickens, which should take about 3 minutes.
Allow the mixture to cool.
Pour the mixture into a cooled pastry shell and top it with meringue.
Lightly brown the meringue.

Variations

Add strawberries or raspberries to the rhubarb mixture for a different flavor.
Use a graham cracker crust instead of a pastry shell for a different texture.
Top the pie with a crumble topping instead of meringue for a crunchy finish.

Cooking Tips & Tricks

Be sure to cook the rhubarb slowly to allow it to soften and release its juices.

- Make sure to constantly stir the mixture to prevent burning.

- Allow the filling to cool before pouring it into the pastry shell to prevent a soggy crust.

- Browning the meringue lightly adds a beautiful finish to the pie.

Serving Suggestions

Cream Rhubarb Pie is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Slowly cook the rhubarb to release its juices and soften.

- Thicken the filling with a cornstarch and egg yolk mixture.

- Brown the meringue lightly for a beautiful finish.

Ingredient Substitutions

Use frozen rhubarb if fresh is not available.

- Substitute half-and-half for the cream.

- Use a store-bought pie crust if you don't have time to make your own.

Make Ahead Tips

Cream Rhubarb Pie can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to add the meringue topping and brown it before serving.

Presentation Ideas

Serve Cream Rhubarb Pie on a decorative plate with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Cream Rhubarb Pie pairs well with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Cream Rhubarb Pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of Cream Rhubarb Pie contains approximately 300 calories.

Carbohydrates

Each serving of Cream Rhubarb Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cream Rhubarb Pie contains approximately 10 grams of fat.

Proteins

Each serving of Cream Rhubarb Pie contains approximately 3 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains dairy (cream, butter, egg yolks) and wheat (pastry shell) allergens.

Summary

Cream Rhubarb Pie is a delicious dessert that is relatively high in carbohydrates and fats, but also contains some essential vitamins and minerals.

Summary

Cream Rhubarb Pie is a classic dessert that combines the tartness of rhubarb with a creamy filling for a delicious and satisfying treat. This recipe is sure to become a favorite in your household for years to come.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who lived down the street. Mrs. Jenkins was well-known in our small town for her delicious pies, and I had always admired her baking skills.

As soon as I arrived at her house, I could smell the sweet aroma of fresh rhubarb wafting from her kitchen. Mrs. Jenkins greeted me with a warm smile and invited me inside. She had a twinkle in her eye as she told me she had a special treat for me that day – her famous Cream Rhubarb Pie.

I watched in awe as Mrs. Jenkins effortlessly prepared the pie crust from scratch, rolling out the dough with precision and care. She then began to mix the filling, combining the tart rhubarb with rich cream and sugar, creating a luscious and creamy mixture that made my mouth water.

As the pie baked in the oven, filling the kitchen with its tantalizing scent, Mrs. Jenkins shared with me the story behind the recipe. She explained that the recipe had been passed down through generations in her family, originating from her great-grandmother who had immigrated to America from Ireland.

Mrs. Jenkins spoke fondly of her great-grandmother, describing her as a strong and resilient woman who had a passion for cooking and baking. She told me how her great-grandmother had learned to make the Cream Rhubarb Pie from a kind neighbor who had taken her under her wing when she first arrived in America.

Listening to Mrs. Jenkins’ story, I was captivated by the history and tradition behind the recipe. I could sense the love and care that had been passed down through the generations, and I felt honored to be able to learn this cherished family recipe.

When the pie was finally ready, Mrs. Jenkins graciously served me a slice with a dollop of freshly whipped cream on top. As I took my first bite, I was transported to a world of pure bliss. The creamy filling melted in my mouth, perfectly complementing the tangy rhubarb and buttery crust.

I knew in that moment that I had to learn how to make this pie myself. Mrs. Jenkins saw the look of determination in my eyes and smiled knowingly, offering to teach me her family recipe.

Over the next few weeks, Mrs. Jenkins patiently guided me through the steps of making the Cream Rhubarb Pie. She showed me how to select the freshest rhubarb, how to properly mix the filling, and how to bake the pie to perfection.

As I practiced and perfected the recipe, I felt a sense of pride and accomplishment. I was carrying on a tradition that had been passed down through generations, honoring the memory of Mrs. Jenkins’ great-grandmother and celebrating the rich history of our small town.

Now, whenever I make the Cream Rhubarb Pie, I am reminded of that summer day spent in Mrs. Jenkins’ kitchen. I can still hear her gentle voice guiding me through the recipe, and I can still taste the delicious pie that brought us together.

This recipe has become a cherished part of my culinary repertoire, and I take great joy in sharing it with my family and friends. I hope that by passing on this recipe, I can keep the tradition alive and inspire others to discover the joy of baking and cooking from the heart.

As I sit here reminiscing about that fateful day, I am filled with gratitude for Mrs. Jenkins and her gift of the Cream Rhubarb Pie recipe. It has brought me closer to my roots, connected me to my community, and given me a sense of purpose and pride.

I will always treasure the memories of learning this recipe and the joy it has brought into my life. And as I continue to bake this pie for years to come, I will be forever grateful for the friendship and tradition that inspired me to discover the magic of Cream Rhubarb Pie.