French Rhubarb Pie
A tangy and sweet French Rhubarb Pie features fresh rhubarb with a buttery topping, perfect for spring gatherings and dessert lovers seeking a balance of tartness and sweetness.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix diced rhubarb with 1 cup of sugar and vanilla.
- Prepare the pie crust and place it in an unbaked pie shell.
- Fill the pie shell with the rhubarb mixture.
- Combine flour, brown sugar, and margarine to make the topping, then spread over the filling.
- Bake at 400°F (200°C) for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 30 minutes or until the topping is golden and filling is bubbly.
Tips & Substitutions
For a flakier crust, try using cold butter instead of margarine. If you want to add a hint of warmth, consider mixing in a pinch of cinnamon with the rhubarb. Don’t hesitate to substitute half of the rhubarb with strawberries for a sweeter filling. If you have leftover pie crust, roll it out and cut it into strips for a decorative topping.
Serving Suggestions
Serve the French Rhubarb Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with a cup of tea or coffee. For a delightful twist, consider serving it with a side of Creamed Green Bean Soup(Hungarian Zoldbableves) for a complete meal experience.
Storage & Reheating
Store leftover pie in the refrigerator, tightly covered, for up to three days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help to restore the pie's crispy topping while keeping the filling bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of French Rhubarb Pie contains roughly 342 calories, with 5g protein, 71g carbohydrates, and 2g fat. It is a good source of iron (12% of the Daily Value), calcium (12% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess moisture in the pie. This will help maintain the desired texture and prevent a soggy crust.
How do I know when the pie is done baking?
The pie is done when the topping is golden brown and the filling is bubbling around the edges. If you're unsure, you can insert a knife into the center to check if it's hot and set.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just bake it as instructed, let it cool completely, then refrigerate. Reheat before serving to bring back its delicious flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).