Sweet Cream Rhubarb Pie
A luscious sweet cream rhubarb pie featuring tangy rhubarb and creamy filling, perfect for spring gatherings or dessert lovers seeking a comforting, fruity treat.
Ingredients
Instructions
- Melt butter in a saucepan and add rhubarb and 1 cup sugar.
- Cook slowly for 10 minutes until rhubarb softens.
- In a separate bowl, mix 1/4 cup sugar, cornstarch, egg yolks, sweet cream, and a pinch of salt.
- Add the mixture to the cooked rhubarb and cook until thickened.
- Pour the filling into a baked pie shell.
- Top with whipped cream or meringue before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the filling mixture. If rhubarb is hard to find, you can substitute it with strawberries for a sweeter twist. Make sure to adjust the sugar accordingly. If you're short on time, using a store-bought pie shell is perfectly acceptable. For a unique touch, try drizzling a little honey over the top before serving.
Serving Suggestions
Serve the Sweet Cream Rhubarb Pie with a generous dollop of freshly whipped cream or a light meringue topping for added texture. It pairs beautifully with vanilla ice cream for a delightful dessert experience. For a more festive touch, consider serving it alongside a cup of herbal tea or a scoop of sorbet, enhancing the pie's sweet and tangy flavors.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap or aluminum foil. It will keep well for up to three days. To reheat, place individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F for about 10-15 minutes until warmed through. This ensures the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Cream Rhubarb Pie contains roughly 432 calories, with 3g protein, 69g carbohydrates, and 16g fat. It is a good source of vitamin C (16% of the Daily Value) and dietary fiber (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 instead of fresh?
Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw and drain any excess moisture before cooking to prevent a watery filling. You might need to adjust the sugar as frozen rhubarb can be sweeter.
What can I substitute for sweet cream?
You can substitute sweet cream with half and half or even heavy cream for a richer filling. If you're looking for a lighter option, use whole milk, but keep in mind that it may slightly alter the creaminess of the pie.
How can I make the pie filling thicker?
If you find the filling is not thickening enough, you can add an additional tablespoon of cornstarch mixed with water to the cooking rhubarb. Cook for a few more minutes until it reaches your desired consistency.
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).