Are you ready for a taste of spring that's both tart and sweet? Then look no further than this delightful rhubarb cream pie! This recipe offers a perfect balance of flavors and textures, making it an ideal dessert for any occasion. It’s surprisingly easy to make, even for beginner bakers, and the result is a homemade pie that tastes far superior to anything you'd find in a store. Get ready to impress your family and friends with this delicious and easy recipe!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Rhubarb Filling:
- 4 cups chopped rhubarb (about 1 pound)
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons lemon juice
For the Cream Filling:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Bake for 15-20 minutes, or until lightly golden.
Making the Rhubarb Filling:
- Combine ingredients: In a medium saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, cinnamon, salt, and lemon juice.
- Cook the filling: Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the rhubarb is tender and the filling has thickened. Remove from heat and let cool completely.
Making the Cream Filling:
- Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add sugar and vanilla: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
Assembling the Pie:
- Pour in the fillings: Once the rhubarb filling is completely cool, pour it into the baked pie crust.
- Top with cream: Gently spread the whipped cream filling evenly over the rhubarb filling.
- Chill and serve: Refrigerate the pie for at least 2 hours to allow the flavors to meld and the cream to set. Serve chilled and enjoy!
Tips and Variations:
- For a sweeter pie: Add a tablespoon or two of extra sugar to the rhubarb filling.
- Add a spice boost: Experiment with other spices like ginger or nutmeg in the rhubarb filling.
- Make it gluten-free: Substitute gluten-free flour for the all-purpose flour in the crust.
- Use a store-bought crust: To save time, use a ready-made pie crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Around 20-25g Sugar: Approximately 30-35g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This rhubarb cream pie recipe is perfect for a quick and delicious dessert, or a special occasion treat. The combination of tart rhubarb and creamy filling is simply irresistible. Enjoy this taste of spring!