Ottumwa Rhubarb Pudding Pie

Introduction

History

The Ottumwa Rhubarb Pudding Pie recipe originated in Ottumwa, Iowa, where rhubarb grows abundantly in the spring and summer months. It was created as a way to use up excess rhubarb from the garden and has since become a beloved dessert in the region.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to mix the rhubarb and crumbs with the egg and sugar mixture thoroughly to ensure that all the ingredients are evenly coated.

- Dotting the pie with butter before baking adds a rich and buttery flavor to the dish.

- Keep an eye on the pie while it bakes to prevent it from burning. If the crust starts to brown too quickly, cover it with foil to protect it.

Serving Suggestions

Serve Ottumwa Rhubarb Pudding Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Baking

Ingredient Substitutions

If you don't have soft bread crumbs, you can use crushed graham crackers or oats instead.

- You can use a store-bought pie crust instead of making your own.

Make Ahead Tips

You can prepare the rhubarb mixture ahead of time and store it in the refrigerator until you are ready to bake the pie.

Presentation Ideas

Serve Ottumwa Rhubarb Pudding Pie in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair Ottumwa Rhubarb Pudding Pie with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Ottumwa Rhubarb Pudding Pie contains approximately 250 calories.

Carbohydrates

Each serving of Ottumwa Rhubarb Pudding Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Ottumwa Rhubarb Pudding Pie contains approximately 10 grams of fat.

Proteins

Each serving of Ottumwa Rhubarb Pudding 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 wheat (in the bread crumbs) and eggs.

Summary

Ottumwa Rhubarb Pudding Pie is a sweet and tangy dessert that is relatively high in carbohydrates and fats. It is a good source of vitamin C and other essential nutrients.

Summary

Ottumwa Rhubarb Pudding Pie is a classic dessert that is perfect for showcasing the fresh flavors of rhubarb. With a sweet and crunchy topping, this pie is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day in Ottumwa, Iowa, and I was visiting my dear friend Martha. She invited me over for dinner and served this delectable dessert that she called Ottumwa Rhubarb Pudding Pie.

As soon as I took my first bite, I knew I had to learn how to make it. The sweet and tangy flavor of the rhubarb combined with the creamy pudding and flaky crust was simply divine. Martha was kind enough to share the recipe with me, and I've been making it ever since.

The secret to this pie, Martha told me, was in the rhubarb. She grew her own in her backyard garden, and she said that fresh rhubarb was the key to making the pie taste just right. She also added a touch of cinnamon and nutmeg to the pudding filling, giving it a warm and comforting flavor.

I remember standing in Martha's kitchen, jotting down the recipe on a scrap of paper as she walked me through each step. She showed me how to prepare the rhubarb, cutting off the tough ends and chopping it into small pieces. She also taught me how to make the pudding filling, mixing together flour, sugar, eggs, and milk until it was smooth and creamy.

The most challenging part of the recipe, Martha said, was making the crust. She had perfected her own recipe over the years, using a combination of flour, butter, and a touch of sugar to make it light and flaky. She showed me how to roll out the dough and carefully place it in the pie dish, making sure to crimp the edges just right.

Once the pie was assembled, Martha popped it in the oven and let it bake until the crust was golden brown and the filling was set. The smell that wafted through her kitchen was heavenly, and I couldn't wait to taste the finished product.

When Martha finally pulled the pie out of the oven, we let it cool for a few minutes before cutting into it. The first bite was pure bliss – the sweet and tart rhubarb, the creamy pudding, and the flaky crust all melded together in perfect harmony. I knew that this recipe would become a staple in my own kitchen.

Over the years, I've made Ottumwa Rhubarb Pudding Pie countless times, sharing it with friends and family who always rave about it. Each time I make it, I think of Martha and that warm summer day in Ottumwa when she first introduced me to this delicious dessert.

I've added my own twist to the recipe, experimenting with different spices and ingredients to make it my own. But the heart of the recipe will always be Martha's original creation – a simple yet elegant dessert that never fails to impress.

So the next time you find yourself in Ottumwa, Iowa, be sure to stop by and try a slice of my Ottumwa Rhubarb Pudding Pie. I guarantee you won't be disappointed. And who knows, maybe you'll be inspired to create your own culinary masterpiece, just like I was all those years ago.

Categories

| American Recipes | Cathy's Recipes | Egg Recipes | Rhubarb Pie Recipes |

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