Rhubarb pies recipe fried with onions. Rhubarb pie made from yeast dough

Rhubarb is widely used in cooking. Jam and compotes are prepared from the petioles and added as a filling to baked goods.

The article describes several simple recipes for rhubarb pies. You can supplement the filling with berries and fruits, and also add equally healthy sorrel.

Classic rhubarb pies

Such products are prepared from yeast dough. Makes 8 servings.

Ingredients:

1 stack Sahara;
4 stacks flour;
bunch of rhubarb;
a packet of vanillin;
0.5 teaspoon salt;
3 tbsp. starch;
1.5 stack. milk;
2 eggs;
3 tbsp. sour cream;
1/2 stick of butter;
10 g dry yeast.

Preparation:

Combine milk and yeast, add a glass of flour. Stir.
Add sugar and salt, mix the dough and leave for half an hour in a warm place.
When the dough rises, add the rest of the flour, pour in the melted warm butter, stir and add the beaten eggs.
Leave the dough to rise in a warm place.
Finely chop the peeled rhubarb.
Divide the finished dough into small pieces and roll each into a flat cake.
Place a teaspoon of sugar, a pinch of starch and a little rhubarb on each flatbread.
Pinch the edges and fry the sweet pies until golden brown.

Calorie content – 1788 kcal. Cooking takes two hours.

Pies with sorrel and rhubarb

In spring and summer, sorrel and rhubarb are replaced by fruits and vegetables. These perennial plants are rich in vitamins. To fill the pies, sorrel petioles and leaves along with stems are used.

Ingredients:

4 rhubarb stalks;
a bunch of sorrel;
6 tbsp. l. Sahara;
2 tbsp. semolina;
3 stacks flour;
1 stack water;
1 tbsp. dry yeast;
0.5 teaspoon salt;
3 tbsp. vegetable oils;
2 eggs.

Preparation:

Add yeast, flour - 3 tablespoons, salt and sugar to warm water.
Stir the dough well, cover and leave to rise for 15 minutes in a warm place.
Add the egg, butter and flour to the prepared dough. Place the dough in a bag and refrigerate for an hour.
Make balls from the dough and roll out.
Cut the peeled rhubarb into circles and finely chop the sorrel.
Add semolina and sugar to the greens, stir.
Place the filling on the cakes, secure the edges well and make a hole in the middle.
Place the pies, seam side up, on a baking sheet and brush with egg.
Bake the pies in the oven for half an hour.

Ingredients:

2 eggs and 1 yolk;
250 g flour;
2 tbsp. methane;
250 g. cottage cheese;
loosened – one teaspoon;
a pinch of salt;
200 g each of rhubarb and strawberries;
1 tbsp. starch;
2 tbsp. water.

Preparation:

Grind the cottage cheese and beat with a spoon of sugar, eggs and sour cream.
Add sifted flour, baking powder and salt to the curd mass. Mix well with a mixer.
Knead the dough a little with your hands until it becomes smooth and homogeneous.
Place the dough in a cold place and make the filling: chop the peeled rhubarb and put it in a saucepan, add a spoonful of sugar and water. Simmer for seven minutes until the petioles become soft.
Drain the liquid from the rhubarb and cool the stalks, add finely diced strawberries, starch and a spoonful of sugar.
The plate is 5 mm. Roll out the dough thickly, cut out circles and add a spoonful of filling. Seal the edges and place the pies seam side down on a baking sheet.
Brush the pies with yolk and bake for 25 minutes.

It takes 80 minutes to cook.

sugar – 5 tbsp. spoon;

three stacks flour;

lemon juice – 2.5 teaspoons;

cinnamon – 0.25 teaspoon;

2 apples;

1/2 tsp. salt;

water – 175 ml;

egg;

175 g butter;

stack powdered sugar;

60 g drain. cheese.

Preparation:

Combine flour with salt and two tablespoons of sugar, pour in water in portions.
Leave the finished dough for half an hour.
Finely chop the butter and place it on the rolled out dough, roll out several times until all the butter is incorporated into the dough.
Cut the dough into pieces and leave for seven minutes.
Peel the rhubarb and apples and remove the seeds from the fruit.
Cut the apples and rhubarb into pieces, add lemon juice - 0.5 tsp, sugar - 60 g, a pinch of salt and cinnamon.
Place the filling on the dough and seal the edges.
Brush the pies with egg and bake for 35 minutes.
Beat the cheese and powder, add water and lemon juice. Apply the finished cream onto slightly cooled pastries.

There are many plants whose existence we are not aware of. They can be a successful component when preparing various dishes. One such plant is rhubarb. Its country of origin is Tibet.

Including many beneficial substances and minerals, rhubarb has long been used as a medicinal herb. Later it was used as a filling for pies and a seasoning for meat dishes.

Delicious pies with sweet and sour filling are liked by everyone without exception. As it bakes, the rhubarb develops a creamy texture and the aroma that wafts through the house is simply divine. Let's make rhubarb pies together from yeast dough.

Rhubarb pies

Kitchen tools: baking sheet, cutting board, knife, parchment paper, oven, kitchen towel, deep-bottomed bowl.

Ingredients

Step-by-step preparation

Take 60 grams of butter and melt in a water bath or in the microwave until liquid. Add 1.5 tsp to 600 grams of flour. dry yeast. Mix the ingredients.
Pour 50 grams of sugar and one and a half tablespoons of salt into warm 290 ml of milk. Mix the liquid. Then pour in the melted butter.
The next step is to combine the dry and liquid ingredients.
Mix the ingredients with a spoon and then with your hands. Mix the dough. Place the finished, soft dough in a separate bowl, cover with a towel and leave in a warm place, without drafts, for 1 hour.
We take 115 rhubarb stems and peel them from the veins and top film. Cut into arbitrary small pieces into a saucepan.
Add 20 ml of water and 150 grams of sugar. Place the contents on the stove. Bring to a boil and simmer for another 10 minutes. After the specified time, the rhubarb will release juice, add 2 tsp. decoys. The presence of semolina in the filling will ensure thickness. Turn off the heat and cover with a lid, allow time to cool.
Take the raised fluffy dough and begin to form pies. Sprinkle the work surface with flour, lay out the dough and begin to form small balls. Knead the cake in your hands or roll it out using a rolling pin.
Place the filling inside and seal the edges.
Place the formed treat at a distance from each other on a baking sheet covered with parchment paper and greased with vegetable oil. Place in an oven preheated to +150° and bake for 15 minutes until the pies rise. Then raise the temperature to +180 and bake until golden brown.
Before serving, you can decorate the pies with powdered sugar.

To prevent rhubarb filling for pies from leaking, add a few tablespoons of semolina or starch to it as a thickener.

Video recipe

It is important to follow the recommendations when preparing pies. A video would be a good instruction for cooking.

Pies with rhubarb and meringue

Cooking time: 20 minutes.
Serving quantity: 10.
Calories: 370 kcal per 100 grams.
Kitchen tools: cling film, knife, saucepan, saucepan, cutting board, oven, mixer, sieve, deep-bottomed bowl.

Ingredients

Step-by-step preparation

Let's start preparing the dough. To do this, mix pre-sifted half a kilogram of flour with 1∕4 salt and 35 grams of milk powder. Add 50 grams of sugar.
Cut 150 grams of butter into arbitrary pieces. We dilute 50 grams of fresh yeast in warm water, not hot.
Add 2 eggs and a yolk to the flour, mix the ingredients and combine with the yolk. Knead the dough with your hands until it has a homogeneous consistency. Add the yeast dissolved in water and continue kneading for 20 minutes.
Cover the finished dough with cling film and place it in the refrigerator for a couple of hours.
In the meantime, prepare the filling. Take 500 grams of rhubarb stems, remove them from the film and chop them into arbitrary pieces.
Transfer half the portion to a saucepan and add 50 grams of sugar. Cook until thickened, then remove from the stove and cover with a lid. Pour 3 tbsp into a bowl with raw rhubarb. l. brown sugar.
Take the dough out of the refrigerator and transfer it to a work surface. Surface and form cakes using a rolling pin. Place in a muffin tin. Sprinkle some of the prepared jam and some of the raw rhubarb on top.
Place in a preheated oven at +180° for 20 minutes.
To prepare the meringue, use a mixer to beat 2 egg whites and 200 grams of sugar until stiff peaks form. Sugar must be added in portions, without ceasing to beat. Transfer the resulting cream into a pastry bag.
We take the pies out of the oven, let them cool, sprinkle with 60 grams of powdered sugar and decorate with meringue.
Rhubarb pies in the oven turn out fragrant and tender.

In addition to classic baked pies, you can make fried rhubarb pies.

For the dough, add sugar and an egg, beaten until smooth with salt, to milk at room temperature. Stir until smooth.

Grind the yeast with flour. Combine with milk mixture, stirring constantly. Stir until smooth. Add softened butter and knead the dough. Leave it to rise in a warm place, 45 minutes. Knead quickly and let rise again, 30 minutes. Knead again and roll into a round layer. Place it in a heat-resistant round mold with a diameter of 22 cm. Form sides 3-4 cm high, cut off the excess. Leave on the kitchen counter until ready to use, covering the pan with a towel.

Cut the rhubarb into pieces 2-3 cm long. Melt the butter and heat the rhubarb on medium, stirring, for 2-3 minutes. Add sugar, stir and heat for another 3 minutes until the sugar is completely dissolved. Cool slightly, 5 minutes. Transfer the contents of the pan into the dough base.

Combine the remaining dough, mix and roll into a thin layer. Cut thin strips and make a wicker lattice out of them. Brush it with beaten egg yolk until smooth. Bake in the oven at 180-200 °C, 35-45 minutes. Serve warm or cold.

We make the usual biscuit dough (I use 3 eggs, 1 tbsp sugar, 1 tbsp flour, 1 tsp baking powder, 1/2 tsp salt) - beat the eggs with sugar into a fluffy foam, add the sifted flour and baking powder, mix.

We peel the rhubarb petioles (I got 400 g of peeled ones), cut them into pieces, cover them with sugar and let them stand for 20-30 minutes. The rhubarb will release juice - drain it.
Further options are possible: you can put the rhubarb in a mold and pour the dough on top (as in a classic charlotte). Or you can do the opposite - pour the dough into the mold, and carefully arrange the pieces of rhubarb on top (like mine).

Bake in the oven at a temperature of 160-180 degrees, about 30-40 minutes (all ovens are different, check the dough for readiness with a toothpick!).

The result is a delicious pie! The consistency is like apple charlotte, but the taste is different - you can’t confuse rhubarb with apples. Delicious both warm and cold.

Taury Rhubarb Pie

Rhubarb
Butter or margarine
Sugar
Starch

We usually make this pie with apples, but it seems even tastier with rhubarb.

You will need: 4 eggs, 200 gr. butter or margarine, 1.5 cups of sugar (or a little more), 2 cups of flour (heaped), a little starch, rhubarb (about 150-200 g).

Separate the whites and yolks of 4 eggs. Mix the yolks with 3/4 cup of sugar, add a pack of softened butter (margarine). Add 2 large glasses of flour (a little more may be needed) and knead the dough. Then we divide it into two parts - 1/3 and 2/3, and put the smaller part in the freezer. We distribute the larger bun (2/3 of the dough) over the bottom of the mold and make a small side.

Prepare the filling: Peel and cut the rhubarb, sprinkle with sugar, add a little starch. You can add sugar, let the juice stand out and drain it. But I like it when there is a lot of juice. I usually estimate the amount of rhubarb and sugar by eye.

Beat the whites with 1/2 cup sugar until stiff foam. Spread the rhubarb and carefully place the whipped egg whites on top. Take the dough out of the freezer. You can take out the dough a little in advance and let it rest longer, because while I was making the filling, it didn’t cool down much and it was more difficult to grate the top of the pie. Grate a small ball of dough on a coarse grater over the egg white and into the oven. Bake at 180-200 degrees for 25-35 minutes. At first I baked for about 15 minutes only with the bottom heat, because often the top starts to burn, but the cake is not yet baked.

Rhubarb Pie from Eugene 17

Rhubarb
Sugar
Vanillin
baking powder

I really love rhubarb pie. I do this: 3 eggs (large) + 1 tbsp. sugar (less possible) + vanilla, beat thoroughly with a mixer until foamy, add 3/4 tbsp. flour mixed with 1 tsp. baking powder. I mix in the flour with a spoon, no need for a mixer.

I grease the sheet with vegetable oil, sprinkle it with a small layer of sugar, dust it with starch (you can sift it from a strainer) and put peeled rhubarb cut into small pieces in one layer. There is no need to cover the rhubarb with sugar first so that it does not release juice. Fill the rhubarb with dough and place in a heated oven.

Turn the baked pie over and pour cream whipped with sugar on top. I pour it warm, then they are absorbed well.

We usually eat it this way, but today I baked two “cakes”, soaked them in sour cream, added a sliced banana between them, and poured shock on top. frosting and sprinkled with banana and apricot pieces - like a cake. It turned out very juicy, rhubarb gives a slight sourness, which goes well with the sweet dough and cream.

I make baking powder myself: I put 3 tablespoons of citric acid, 5 tablespoons of soda, 6 tablespoons of flour and 6 tablespoons of starch in a dry jar. Spoons can be any kind, even tea spoons or table spoons. The main thing is to collect approximately the same amount of powder. Then mix everything and close tightly. Remove the powder only with a dry spoon, otherwise a reaction will begin.

Rhubarb Pie from Mirage

For the test:

100g butter
50g sugar
1 egg
250g flour
1 teaspoon baking powder or 0.5 teaspoon baking soda slaked with vinegar

For filling:

500g rhubarb
200g sugar

For filling:

200g sour cream
2 eggs
1 teaspoon cinnamon
50g ground almonds (you can do without them)

Wash the rhubarb petioles, peel and cut into small pieces. Place in a bowl, add sugar. Stir occasionally. In 10-15 minutes the rhubarb will give juice.
While the rhubarb is cooking, turn on the oven at 200 C and prepare the dough.
Grind the butter with sugar and egg until white, add sifted flour with baking powder or flour and slaked soda.
Place the dough in the mold and spread evenly over the bottom.
Place rhubarb and syrup on dough. The dough will bake, don't worry. Try to let the syrup “retreat” at least a little from the edges of the mold towards the middle.
Chop 500 g of rhubarb and add 200 g of sugar to make juice.
Bake the pie on the middle shelf for 30 minutes.
While the pie is baking, mix sour cream with beaten eggs, ground almonds (optional) and cinnamon.
Take out the pie, pour in the sour cream and egg mixture and put in the oven for another 15 minutes until the surface is baked (we look not at the color, but at the consistency, it should be quite dense, not liquid.
It is delicious to serve a warm pie with ice cream, but it is also good without ice cream - tender, juicy, with sourness!

Rhubarb Upside Down Pie from taw

Dough:

3 eggs
0.5 tbsp. Sahara
1 tsp baking powder
vanillin
2/3 tbsp flour (the dough should be medium thick, like charlotte)

Filling:

Wash, peel and cut 300-400 g of rhubarb.

Spread room temperature butter over the bottom of a mold d=26cm. I baked in a silicone mold.
Sprinkle 0.5 cups of sugar evenly onto the bottom of the pan.
Powder the sugar with starch so that the juice from the rhubarb does not flow out, but mixes with the starch.
Add chopped rhubarb.
Pour the batter over the rhubarb
Preheat the oven to t=150-180°C.
Check readiness with a dry stick.
Cool the finished pie and turn the pie pan onto a plate. I sprinkled it with powdered sugar, you can top it with chocolate glaze.

Rhubarb and apple pie from Fairy-Violet

0.5 kg puff pastry dough
1 apple
1 tbsp chopped rhubarb
1 tsp vanilla sugar,
2 tbsp sugar

It turned out delicious!

Rhubarb pies from Strekoza_S

Today I made unhealthy but delicious pan-fried rhubarb pies, and tomorrow I will try the recipes I liked from other participants.
What you will need: yeast dough, rhubarb, a little sugar/

Charlotte with rhubarb in a slow cooker from Extra

Beat 3 eggs with 2/3 tbsp. sugar into foam, add a glass of flour, 1/2 tsp. slaked soda. Immediately add chopped rhubarb to the dough (I left it covered with sugar for half an hour) and apple pieces, mix well. Bake in a slow cooker on “Baking” for 65 + 20 minutes.

Rhubarb Pie from Leshiy

I’ll share my favorite pie recipe, I made it on Monday, I didn’t have time to take a photo, the guests swept everything up... Made with 3 children in 10 minutes + baking.
2 cups of flour + a third of a cup of sugar + 200 grams of margarine (I use butter). Grinds into crumbs. We put it in the mold, form the sides, and do not compact it too much.
We clean the rhubarb and cut it into pieces, about 1.5-2 cm. Place it on the dough and lightly sprinkle with sugar. Place in the preheated oven for 5 minutes until the dough sets slightly.
While we are making the filling: Whisk 2 eggs with 0.5 cups of sugar + 150 g of sour cream and stir. Pour over the pie evenly. Let it bake for about 30 minutes until the filling sets and browns a little.

Rhubarb, the time has come for this delicious product. Here it is already on sale in full and is even starting to grow in the country. We love rhubarb very much, so we are happy to make different dishes from it: cookies, muffins, open pies, compotes and even jam. Rhubarb is very useful for those who suffer from low acidity. And it also helps the heart function! In addition, the petioles are rich in vitamins C, B and PP. But, of course, it tastes very sour, so when preparing the filling for rhubarb pies, do not skimp on sugar.

So, to prepare rhubarb pies, let’s take the following products.

Peel and finely chop the rhubarb.

Add sugar, about 4 tbsp, and let stand. The rhubarb will give juice.

Then add about 100 ml of water to the rhubarb and put on fire. Cook briefly, about 5 minutes until softened, because the rhubarb may spread. Immediately place the finished rhubarb in a colander and let it cool.

While the filling is cooling, make the dough. I made the dough according to a new recipe, and I liked it, it’s called “Dough like fluff”, it really was like fluff...

So, take kefir and butter. Heat slightly in the microwave. Pour into a cup and pour in the yeast, add sugar and salt.

Add flour and knead the dough. Cover the dough with a towel and place in a warm place for 30 minutes.

This is how it will rise, not much, but it will be enough for us.

Notice how fluffy it is. Let's knead it again.

Divide the dough into equal parts.

Roll out each flatbread, not thinly, refer to the photo. Place the filling and 1 teaspoon of sugar on the dough. Let me remind you once again: our rhubarb is sour, so if you like it sweeter, add more, don’t be afraid that it will leak.