Rhubarb, strawberry, raspberry, cherry pie

Category: Confectionery
Pie with rhubarb, strawberries, raspberries, cherries

Ingredients

Fruit sauce
Rhubarb 700gr
Berries (any) 200gr
Sugar + starch 200-250 gr + 0.3 cups
Dough
Flour 420gr
Sugar 200gr
Oil 200gr
Vanilla sugar 1 pack
Baking powder + soda 1 tsp + 0.5 tsp
Kefir, yogurt, buttermilk 225gr
Eggs 2 large
Salt Little
Streisel
Brown sugar 90gr
Flour 100gr
Oil 75 g

Cooking method

  • Wonderful, delicious rhubarb pie. I have baked it for many years during the rhubarb season.
  • Recipe from Nelly, thank you very much, here is a link to the pie
  • 🔗

  • It is not difficult to make, the taste is extraordinary.
  • So, first you need to cook the rhubarb, wash it, peel it and cut it into pieces.
  • Add sugar and any berries, I did it with strawberries, and raspberries, and cherries, today with frozen plums.
  • Fill in the rhubarb with sugar and starch and put in the microwave, for 7-9 minutes each time it turns out differently. Stir periodically. I used to do it on the stove, but you have to stand there and stir constantly, otherwise it burns and lumps out, but in the microwave it works great.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • When the berry part has cooled down, turn on the oven, 175 * and start preparing the dough.
  • We weigh all the ingredients in doses, I do both the filling and the streusel at once, I weighed everything and then I start to stir, combine.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • I weighed flour, sugar, salt, butter, vanilla sugar in a dose, then I need to chop it with a fork or a scraper, I usually rub it with my hands, it turns out faster and more convenient for me.
  • I tried to do it in a harvester, it doesn't work out, so now only with my hands.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • This is how it turns out after rubbing the dough, I add kefir mixed with eggs there.
  • I stir it.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • The dough turns out to be sticky, like on thick pancakes, it does not pour, but, as it were, slides off the spoon.
  • We take a baking sheet, I always cover it with paper. I have a sheet of 25 * 35 cm somewhere.
  • We spread half of the dough and level with either a spoon or a spatula.
  • The dough is disgustingly sticky and drags on with a spoon, but still I try to even out.
  • Add half of the rhubarb sauce and flatten. Then the second half of the dough and sauce again.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • Now we quickly chop the streusel. I do it with a fork.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • Sprinkle the rhubarb sauce well, this is how it turns out
  • Pie with rhubarb, strawberries, raspberries, cherries
  • Our oven has already warmed up well during this time, we set it for 50 minutes or an hour, depending on the oven.
  • We enjoy wonderful smells, and then we take out the cake and cut it into pieces while hot.
  • Pie with rhubarb, strawberries, raspberries, cherries
  • It turned out very tasty !! Every time I bake and every time I am glad that there is such a delicious recipe !! Join !!
  • Pie with rhubarb, strawberries, raspberries, cherries

Note

Rhubarb is a vegetable perennial herb up to 2 m high with large spreading leaves on long petioles and small flowers in a paniculate inflorescence. Homeland - Tibet, Mongolia, China., Widely cultivated in almost all countries of Europe and North America; in the former USSR - mainly in the Baltic States, Ukraine, Belarus, the Non-Black Earth Zone. Rhubarb ripens much earlier than other vegetables and fruits (it can be harvested already in May), and this is its great value. Young, thick, fleshy, juicy leaf stalks of greenish or reddish are used for food. coloring. They are sour in taste, with a characteristic taste and aroma reminiscent of apples. The sour taste of petioles is due to their high content of organic acids (up to 2.5%). To lower the acidity, the petioles are soaked in water. Rhubarb also contains sugar, mineral salts of calcium, phosphorus, magnesium, pectin (gelling) substances, 10 mg% vitamin C, etc.Compotes, jelly, preserves, filling for pies, sauces and seasonings for meat and fish dishes, mashed potatoes, marmalade are prepared from the petioles. The petioles must be removed periodically after 10-12 days, when they are tender, the fibers have not yet become coarse and they have not accumulated an excess amount of oxalic acid harmful to the human body. The collected petioles quickly deteriorate. Their shelf life at room temperature is no more than 2 days, at a temperature of about 0 ° C and a relative humidity of 90% - up to 5-7 days. They should be stored wrapped in cellophane. Rhubarb should not be boiled in copper or iron cookware to avoid oxidation. The best varieties: Victoria, Ogre 13.

celfh
Oh, rhubarb ... how delicious But it is impossible to buy it from us: they consider it a weed
Well, at least look at a delicious pie
Iri55
Quote: celfh
they consider it a weed
Can you pick weeds somewhere? I've never seen rhubarb on sale at all.




Lerele, thanks for the recipe. Just at the dacha rhubarb grew up. You just need to decide which berries to add
Lerele
Ladies, thank you !!!
And rhubarb is a taste for me, my mother always made pies and fruit drinks from it, I also bake pies during the season often, now I have just baked rhubarb pies 4 times, now this pie, and also delicious with rhubarb filling.
Where to get it from you, I don't know, we used to grow up in the country, and at the beginning of summer there was always something with him.
Iri55
Quote: Lerele
still with filling delicious with rhubarb.
Is it different?
Lerele
Iri55, yeah, there is sour cream filling, I haven't done it for a long time, it will have to be repeated.
Tatyana1103
Lerele, thanks for the recipe, rhubarb pies are very tasty, it's a pity you can't buy it from us, and far from all summer residents have it. I used to grow it, but he constantly interfered with my mother, she considered him a weed, she did not calm down until she pulled it all out to the root, from where the strength came from. Now I have no rhubarb and in the immediate vicinity, too, very sorry.
Girls who grow rhubarb bake pies with it will not regret it.
Lerele
Tatyana1103, and I also ice a couple of bags for the winter, in a vacuum bag and in a freezer.
This cake turns out to be so big and delicious, so I bake it for a child to work. Or a kid to school for a party.
It's a pity there is not enough space in the freezer, otherwise it would be. Spun around with p venom then
Tatyana1103
Quote: Lerele
It's a pity there is not enough space in the freezer, otherwise it would be.
This is probably a problem for all of us.
Aenta
Thanks for the recipe! I just put it in the oven. True, jealousy didn't work out enough for me, there are more plums. Curious what happens.




Not baked at all. Stood somewhere 1h 20m t 200.. I put it back in the oven.
moleka
Thanks for the recipe, baked 2 times already, the first rhubarb with honeysuckle, today rhubarb with frozen strawberries. I baked half a serving and 2/3. In 55 minutes, everything was baked at 175.
Lerele
Aenta, moleka, and thank you for reminding me to buy rhubarb tomorrow, I love this pie, it is very tasty.
Aenta
Lerele, Do you print in what size form? It was never baked.
Cvetaal
Lerele, take the report. Very tasty cake, I have rhubarb and cherries, reduced sugar and butter. Baked for 45 minutes at 180 degrees
Pie with rhubarb, strawberries, raspberries, cherries

Thank you so much!
Lerele
Cvetaalis that you in the grill ??
He is so cool, I just adore it, as soon as the rhubarb starts, I do it a couple of times, and now I did it, though only once. I must repeat, it seems like rhubarb is still in stores.
Lerele
Aenta, the recipe says the size is 35 * 25, maybe you got a lot of filling, or it was too liquid, I never had one that was not baked, so I don't even know what to recommend.
Zhanik
LereleThank you very much for the recipe! Dad will bring rhubarb just tomorrow! And if everything grows together, I will surely spoil it!
Lerele
Zhanik, you will not regret it, it is very tasty.
Cvetaal
Irina, baked in the oven :)
Jouravl
And my rhubarb is growing, I forgot about it, I need to bake this cake tomorrow.
Temptresses, what pies after quarantine




I baked a pie, only rhubarb with cherries. Thanks for the recipe, I froze the rhubarb, I will still bake
Pie with rhubarb, strawberries, raspberries, cherries
Cvetaal
Hope, cool pie, we finished ours today
Jouravl
Cvetaal, Sveta, if not for you, the rhubarb would have died with me, and the pie turned out to be very tasty and it is very simple and quick to make it. Baking half a portion in a silicone mold

Pie with rhubarb, strawberries, raspberries, cherries

Lerele
Jouravl, Nadia, what a pie !! Just beautiful !!
My rolls here didn't work out with pumpkin, I made crackers out of them, here they are delicious, until we eat, I will not cook anything

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