Desserts > Pies > Fruit Pies > Rhubarb Pies

Rhubarb Streusel Pie Recipe

Ingredients with Measurements:
- 1 9-inch pie crust
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup rolled oats

Special equipment needed:
- Pie dish
- Mixing bowls
- Pastry cutter or fork
- Oven

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish.
3. In a mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well.
4. Pour the rhubarb mixture into the pie crust.
5. In another mixing bowl, combine the flour, brown sugar, and rolled oats. Mix well.
6. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
7. Sprinkle the streusel mixture over the rhubarb mixture in the pie crust.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
9. Let the pie cool for at least 30 minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings

Nutritional information:
- Calories per serving: 450
- Fat: 20g
- Carbohydrates: 66g
- Protein: 4g
- Fiber: 2g
- Sugar: 44g

Substitutions for ingredients:
- Rhubarb can be substituted with strawberries or raspberries.
- All-purpose flour can be substituted with gluten-free flour.
- Rolled oats can be substituted with chopped nuts.

Variations:
- Add a tablespoon of lemon juice to the rhubarb mixture for a tangy flavor.
- Add a teaspoon of vanilla extract to the streusel mixture for a sweet flavor.

Tips and tricks:
- Make sure the butter is cold when making the streusel mixture to ensure a crumbly texture.
- Cover the edges of the pie crust with foil to prevent them from burning.
- Let the pie cool completely before slicing to ensure the filling sets.

Storage instructions:
- Store the pie in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes.

Presentation ideas:
- Serve the pie with a dollop of whipped cream or vanilla ice cream.

Garnishes:
- Garnish the pie with fresh mint leaves or chopped nuts.

Pairings:
- Serve the pie with a cup of coffee or tea.

Suggested side dishes:
- Serve the pie with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the filling is too runny, add more cornstarch.
- If the streusel mixture is too dry, add more butter.

Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the pie.
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Food history:
- Rhubarb is a vegetable that originated in China and was used for medicinal purposes before being used in cooking.

Flavor profiles:
- The pie has a sweet and tangy flavor with a crumbly texture.

Serving suggestions:
- Serve the pie as a dessert after a meal.

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Taste: Sweet, Tart, Buttery, Crumbly