Rhubarb Pie Recipe

Table of contents:

Rhubarb Pie Recipe
Rhubarb Pie Recipe

In modern cooking, rhubarb is called the new strawberry. Because although it is a vegetable, it is cooked like a fruit. And if you have not yet prepared such products, then a couple to get to know them better.

Ready-made rhubarb pie
Ready-made rhubarb pie

Recipe content:

  • Useful properties of rhubarb
  • The success secrets of delicious pies
  • Rhubarb Pie Recipes
  • Yeast dough pie
  • Tasty pie
  • Pie filling
  • Layered cake
  • Kefir pie
  • Shortcrust Pie
  • Video recipes

Rhubarb is a genus of plants from the buckwheat family. There are about fifty species of it, cultivated in Central China. Its stem and leaves are edible, and the root is considered poisonous. It has a delicate, sour taste and usually requires the addition of sugar, with a large amount obscuring the taste. Usually the stems are stewed in sugar syrup, from which it secretes a lot of juice, so it almost does not need water.

Benefits of rhubarb in cooking

Research has proven that rhubarb has many health benefits. Young leaves are rich in carbohydrates, vitamins C, BB, PP, carotene, potassium, magnesium, phosphorus, pectin and salts. Their use has a beneficial effect on the good functioning of the kidneys, intestines and the absorption of food. It is used as a laxative and choleretic agent for tuberculosis and anemia. It is useful for people with low acidity and heart and lung problems.

The success secrets of delicious pies

The success secrets of delicious pies
The success secrets of delicious pies
  • The main condition is good dough. Therefore, the flour is sieved so that it is enriched with oxygen and impurities leave.
  • For yeast dough, food should be at room temperature, cold ingredients slow down the rise of the dough. Liquid - warmed up to 30-35 ° С, at low and high temperatures the yeast fungi lose their activity.
  • Knead the dough with dry hands.
  • The formed cake is left to walk for 20 minutes, and then put in the oven.
  • It is better to add not melted butter, otherwise it will spoil the structure of the dough.
  • More delicious and flavorful pies cooked in milk. After baking, they have a shiny crust with a beautiful color.
  • It is better to put less baking soda and vanillin than more.
  • With an excess of sugar, the cake will quickly "brown", burn and slow down the fermentation of the yeast.
  • The yeast must be fresh. Check them as follows. Prepare a little dough and sprinkle with a little flour - if cracks do not form in half an hour, then the quality is poor.
  • For tenderness and friability of pies, only yolks are used.
  • Too much baking soda will give the product a dark color and unpleasant odor.
  • A draft in the room where the dough is cut will give the finished baked goods a firm crust.
  • It is impossible to overstay the dough and dough - the quality of the dough will deteriorate. Withstand it for no more than 3 hours.
  • Smearing the cake with egg white - you get a shiny golden brown crust.
  • If the dough is damp and cannot be rolled out, do it through the parchment.
  • In shortcrust pastry, the amount of flour can be replaced with starch.
  • Take out the shortcrust cake chilled from the mold.
  • Once cooked, the cake remains in the switched off oven for 20 minutes.
  • Sweet pies are covered with icing when not cooled.
  • The cake does not stale for a long time if it is stored in an earthenware dish, covered with a cotton napkin.
  • The more fat and less liquid, the more crumbly the product will come out.
  • Chilled pies are cut. Hot cut with a heated knife in hot water, which should be quickly wiped off.
  • The dough does not stick to the palms if the hands are oiled.
  • Baking is easier to remove from the mold by holding it on a damp towel.
  • The readiness of the product is checked by light pressure on the cake - the hole has disappeared - the cake is ready.
  • The cake does not come off the baking sheet - separate it with a string.

Rhubarb Pie Recipes

At the end of May, a mysterious "vegetable" - rhubarb appears in the gardens. Looks like this "miracle of nature" nondescript in the form of a burdock. However, in skillful hands, the plant turns into an excellent filling for pie, jam, jam, compote or fruit drink. In addition, it can be frozen for future use for the winter and enjoy delicious pastries all year round.

Yeast dough pie

Yeast dough pie
Yeast dough pie

Sugar rhubarb is an unusual filling for a light yeast dough pie.

  • Caloric content per 100 g - 205 kcal.
  • Servings - 6-8
  • Cooking time - about 1.5 hours for making dough, 1 hour for making a cake


  • Flour - 3 cups
  • Fresh yeast - 30 g (or 1 dry sachet)
  • Milk - 1 glass
  • Sugar - 8 tablespoons
  • Yolks - 2 pcs.
  • Butter - 4 tablespoons
  • Vanilla sugar - 8 g (pack) and 2 tbsp
  • Rhubarb - 500 g
  • Sweet shortbread cookies - 6 pcs.
  • Egg - 1 pc.
  • Sour cream (fat) - 1/2 cup
  • Lemon zest - 1 pc.



  1. Dilute the yeast with sugar with warm milk and leave for 20 minutes.
  2. When bubbles appear on the surface, add the yolks, butter, vanilla sugar and the rest of the milk. Mix everything.
  3. Add flour and knead the dough until smooth. Leave it in a warm place for 1 hour to come up.


  1. Wash the rhubarb, peel and cut into small pieces. Sprinkle with sugar and leave to drain the juice.
  2. Throw in a colander and shake your hands to remove all the liquid. Save the juice.
  3. Grind the cookies with a blender or crush them with a rolling pin.


Mix rhubarb juice with egg, sour cream, lemon zest and vanilla sugar


  1. Roll out the dough into a layer 1 cm thick.
  2. Line it in a high-sided mold, pre-oiled.
  3. Sprinkle with cookie crumbs, add the squeezed rhubarb and pour the filling.
  4. Leave it to stand for 10-15 minutes.
  5. Bake for 30 minutes in a preheated oven to 180 ° C.

Tip: To make the filling more delicate and silky, increase the amount of sour cream to 1 cup. The volume of sour cream and rhubarb juice should not exceed 1.5 cups.

Delicious rhubarb pie

Tasty pie
Tasty pie

This improved rhubarb pie recipe is the tastiest and quickest to make. And so that the bottom layer of the dough does not get soaked, sprinkle it with semolina, and then lay the filling. Since rhubarb is very juicy, semolina will retain its juice.


  • Flour - 2 cups
  • Rhubarb - 750 g (about 4 large roots)
  • Margarine - 200 g
  • Sour cream - 200 g
  • Semolina - 2 tablespoons
  • Eggs - 2 pcs.
  • Baking powder - 1 pack (or 1 tsp baking soda, quenched with vinegar)
  • Sugar - 350 g

Step by step cooking:

  1. Peel, wash and cut the rhubarb.
  2. Melt the margarine in a water bath, but do not bring it to a boil.
  3. Add sour cream, sugar, one egg, one cup flour, and baking powder.
  4. Knead the dough.
  5. Add the rest of the flour gradually so that the dough becomes soft and well behind the sides of the container.
  6. Cover a baking sheet with parchment and grease.
  7. Put half of the dough into the mold and level with your hands, making the sides.
  8. Sprinkle the bottom of the dough with semolina.
  9. Arrange the rhubarb pieces and sprinkle with the remaining sugar.
  10. Line the other part of the parchment dough with your hands over the size of the baking sheet and cover the cake.
  11. Grease the product with a beaten egg and place in an oven preheated to 180 ° C for 45 minutes.
  12. Let the browned pastry cool and cut into slices.

Rhubarb pie filling

Pie filling
Pie filling

You can make delicious filling from juicy rhubarb stalks, which is used in all kinds of baked goods. In the springtime of vitamin deficiency, such a product will give many vitamins and benefits for the body.

Ingredients for 350 g filling:

  • Rhubarb - 5 stems
  • Granulated sugar - 3/4 cup
  • Ground cinnamon - 1/4 tsp
  • Orange zest - 1 fruit


  1. Wash the rhubarb stalks under running warm water and pat dry with a towel.
  2. From the thickened ends, peel the skin and cut off the outer fibers.

The first way to prepare the filling:

  1. Cut the prepared stems into small cubes, add sugar and aromas.
  2. Stir, boil, refrigerate and use as directed.

The second way to prepare the filling:

  1. Mix prepared rhubarb with sugar and aromatic spices
  2. Leave for a day to soak, stir occasionally.
  3. Place the stems on a sieve.
  4. Use sweet rhubarb for the filling, and juice for impregnating the product or jelly.

The third way to prepare the filling:

  1. Stir the chopped stem with aromas and sugar.
  2. You do not need to cook, but immediately apply to the filling.

Rhubarb puff pie

Layered pyro
Layered pyro

The easiest way to bake a pie is to buy ready-made puff pastry at the supermarket. Then you will spend only 40 minutes until the delicacy is fully prepared.


  • Puff yeast dough - 500 g
  • Rhubarb - 300 g
  • Sugar - 3 tablespoons
  • Potato starch - 1 tablespoon
  • Water - 0.5 cups
  • Egg - 1 pc.
  • Sesame seeds - to taste


  1. Peel the stalks of rhubarb leaves from fibers and cut into small pieces.
  2. Put them in a dry, clean skillet, add sugar, stir and heat, while stirring constantly.
  3. Keep it on the fire until the rhubarb exudes juice, that should be enough. The main thing is that the mixture does not burn. During this time, the petioles will soften and become golden-green in color.
  4. Dissolve the starch in cold water and pour into the pan to the rhubarb. Stir constantly while doing this. When the filling thickens, it means that it is completely ready.
  5. Roll out the defrosted puff pastry sheet to the size of a baking sheet. Leave allowances for the collars.
  6. Spread the filling over the dough.
  7. From another sheet, cut into strips about 1.5 cm thick and cover the filling in the form of a lattice with them.
  8. Lubricate the surface of the product with a beaten egg and sprinkle with sesame seeds.
  9. Bake the pie in a preheated oven to 200 degrees for 30 minutes. The top should turn golden.

Kefir pie

Kefir pie
Kefir pie

Rhubarb Pie is the first spring sweet pie. The acid of the petioles after preliminary heat treatment is significantly reduced and only a delicate, piquant sourness remains.


For the cake:

  • Wheat flour - 2 cups
  • Eggs - 2 pcs.
  • Kefir - 1 glass
  • Sugar - 1 glass
  • Baking soda - 1 tsp
  • Cinnamon - 1 tsp
  • Rhubarb - 350 g

For glaze:

  • Sour cream - 4 tablespoons
  • Sugar - 2 tablespoons
  • Egg - 1 pc.


  1. Wash the rhubarb stalks and cut into slices about 3-5 mm thick.
  2. Beat eggs, sugar, flour, kefir and soda with a blender until smooth.
  3. Pour the dough into a deep pan and spread out the rhubarb circles.
  4. Heat the oven to 220 ° C and bake the treat for 20 minutes.
  5. Prepare the icing. Combine eggs, sugar, egg and pour over the pie. Sprinkle with cinnamon.
  6. Send the product to bake for another 10 minutes.

Shortcrust Pie

Shortcrust Pie
Shortcrust Pie

Many people are familiar with shortbread dough, but in the company of rhubarb, it is not often prepared. It's time to try this version of the confectionery delight.


  • Flour - 300 g
  • Butter - 170 g
  • Water - 150 ml
  • Sugar - 6 tablespoons
  • Salt - a pinch
  • Rhubarb - 600 g

Making rhubarb pie:

  1. Wash the stems, peel and cut into medium pieces.
  2. Sprinkle the petioles with sugar, stir and leave for 20 minutes. After this time, the rhubarb will release the juice.
  3. Cut the chilled butter into cubes, add sugar and salt.
  4. Add flour and stir. The consistency of the dough should not be uniform, but pieces of butter should remain in it.
  5. Pour in ice water, stir, divide into 2 parts (3/4 and?).
  6. Grease the mold with butter and most of the dough, distribute over the bottom and walls of the mold.
  7. Pour rhubarb together with juice on the dough and spread in an even layer.
  8. Roll out the second part of the dough and cut into strips.
  9. Place them on the cake, forming a grid.
  10. Gently cut off excess dough around the edges of the pie.
  11. Place the product in a preheated oven up to 220 ° C and bake for 10 minutes. Then reduce the temperature to 180 ° C and continue baking for half an hour until golden brown.
  12. Let the finished cake stand for a while to cool.

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