RHUBARB PIE - SINGLE CRUST
Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.
Provided by Su
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
- Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g
RHUBARB MACAROON TART
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you'll need to keep a close eye, since they'll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can't find robust pink stalks.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
- In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
- Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
- Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
- Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
RHUBARB TART
Categories Food Processor Fruit Dessert Bake Valentine's Day Mother's Day Summer Rhubarb Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)
- Preheat oven to 350°F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.
- For filling:
- Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.
- Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)
RHUBARB TART
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 tarts (8 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.
Nutrition Facts : Calories 259 calories, Fat 15g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
OPEN-FACED RHUBARB TART
Active time: 1 hr Start to finish: 3 3/4 hr See how to roll out dough.
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk together 1 cup flour, 1 tablespoon sugar, and salt. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add 1 1/2 tablespoons water and stir with a fork until incorporated.
- Gently squeeze a small handful: It should hold together without crumbling apart. If it doesn't, blend in remaining 1/2 tablespoon water.
- Turn out dough onto a lightly floured surface and smear 3 times in a forward motion to help distribute fat. Gather dough and form it, rotating on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Roll out dough between sheets of wax paper, 2 overlapping sheets each for top and bottom, into a 12-inch round and chill until firm, about 15 minutes.
- Pulse almonds with 2 tablespoons sugar and remaining 2 tablespoons flour in a food processor until finely ground (be careful not to grind to a paste).
- Cut rhubarb crosswise, holding knife at a 45-degree angle, into 1/4-inch-thick slices.
- Preheat oven to 375°F.
- Remove top sheets of wax paper and invert dough onto a large baking sheet, then remove remaining wax paper (now on top). Fold edge of crust in to form a 1/2-inch border, pressing to seal to bottom crust. Spread ground almonds over crust (except border). Top with rhubarb, overlapping slices and arranging them decoratively . Score edge of crust decoratively, then chill tart 15 minutes.
- Sprinkle remaining 1/4 cup sugar evenly over rhubarb and bake in lower third of oven until crust is golden brown on edges and rhubarb is tender, 35 to 45 minutes.
- Cool tart on baking sheet on a rack, then brush rhubarb with enough preserves to coat evenly.
More about "open faced rhubarb tart recipes"
EASY RHUBARB TART RECIPE (VEGAN) - JO'S KITCHEN LARDER
From joskitchenlarder.com
THE JOYS OF GROWING YOUR OWN FOOD. PLUS: A RECIPE FOR A WILTED GREENS TART
From theglobeandmail.com
RHUBARB TART (WITH OR WITHOUT MERINGUE) - CHRISTINA'S CUCINA
From christinascucina.com
26 RHUBARB RECIPES FOR YOUR SPRING BAKING | CANADIAN LIVING
From canadianliving.com
OPEN-FACED RHUBARB TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RHUBARB TART WITH ORANGE GLAZE RECIPE | EPICURIOUS
From epicurious.com
DELICIOUS RHUBARB CREAM TART - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RUSTIC RHUBARB TARTS – SMITTEN KITCHEN
From smittenkitchen.com
STRAWBERRY RHUBARB TART - DAVID LEBOVITZ
From davidlebovitz.com
SIMPLE RHUBARB TART - IZY HOSSACK - TOP WITH CINNAMON
From topwithcinnamon.com
SUPER EASY RHUBARB TARTS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RHUBARB TART - BAKING A MOMENT
From bakingamoment.com
RHUBARB TART WITH LEMON, CARDAMOM & VANILLA | FEASTING AT HOME
From feastingathome.com
BEST RHUBARB TART RECIPE - HOW TO MAKE A RHUBARB TART ...
From goodhousekeeping.com
RHUBARB CRUMBLE TART • PERFECT SPRING DESSERT! - THE VIEW FROM …
From theviewfromgreatisland.com
RHUBARB AND PEAR TART RECIPE - FORKS OVER KNIVES
From forksoverknives.com
RHUBARB TART - FARM FLAVOR RECIPE
From farmflavor.com
RHUBARB TART WITH CUSTARD - A BAKING JOURNEY
From abakingjourney.com
EASY STRAWBERRY RHUBARB TART - 31 DAILY
From 31daily.com
ONE CRUST RHUBARB PIE RECIPE (GALETTE) - CUCINABYELENA
From cucinabyelena.com
RHUBARB - PRAIRIE MOUNTAIN HEALTH
From prairiemountainhealth.ca
EASY RHUBARB TART RECIPE - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
BECOME A BAKER WITH RECIPES FOR BLUEBERRY BISCUITS, MUFFINS AND PIE
From latimes.com
You'll also love