By Dr. Leah Alexander | Published on October 7, 2023 | Last Updated on October 7, 2023
Indulge in the delightful balance of sweet and tart with a German Rhubarb Pie, a cherished recipe that has been passed down through generations. This pie, often associated with the welcoming of sunny days, is a testament to the beauty of simplicity in baking. The contrast between the bright tartness of rhubarb and the comforting sweetness of a flaky crust creates an irresistible dessert that’s perfect for any occasion.
The secret lies in the preparation of the rhubarb, chopped into half-inch pieces, ensuring it maintains its tang while blending harmoniously with the other ingredients. A sprinkle of brown sugar, a dash of lemon zest, and a hint of vanilla add layers of flavor to this humble pie, while a delicate meringue topping adds a touch of German authenticity and elegance.
So whether you’re looking to recreate Grandma Bertha’s classic recipe, or want to experiment with variations like Rhubarb Meringue Cake or Rhubarb Vanilla Custard Pie, there’s a world of rhubarb delight awaiting you. Let’s embark on this sweet and tart culinary journey together with our perfect German Rhubarb Pie recipe.
What is German rhubarb pie?
German Rhubarb Pie, also known as Rhabarberkuchen, is a traditional dessert that originates from Germany. It’s particularly popular during the spring season when rhubarb is in abundance.
The pie consists of a sweet pastry crust that is filled with tart, fresh rhubarb. Depending on regional variations and personal preferences, the pie might also include a custard or crumble topping. Some recipes use a yeasted dough for the base, while others opt for a shortcrust pastry.
The beauty of German Rhubarb Pie lies in the contrast of flavors – the tartness of the rhubarb is balanced by the sweetness of the sugar in the crust and topping. This balance makes for a delightful dessert that is both refreshing and satisfying.
The pie is typically served at room temperature and can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a favorite dessert in Germany and is often associated with the comfort and joy of home cooking.
Why You’ll Love this German rhubarb pie?
This pie offers a delightful blend of flavors and textures that’s sure to please your palate. The sweetness of the crust and custard contrasts beautifully with the tartness of the rhubarb, creating a balanced taste that’s neither too sweet nor too sour. Additionally, the creaminess of the custard complements the crunchiness of the crust and the softness of the rhubarb, resulting in a satisfying mouthfeel. Plus, this pie is easy to make and uses simple, wholesome ingredients, making it a great choice for home bakers of all skill levels.
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How Does It Taste Like?
German Rhubarb Pie has a unique and delicious flavor profile. The rhubarb lends a tangy, somewhat sour flavor that’s wonderfully offset by the sweet, creamy custard and the rich, buttery crust. The vanilla sugar (a common ingredient in German baking) adds a subtle hint of vanilla that enhances the overall taste. All these elements come together to create a pie that’s sweet, tart, creamy, and slightly fruity – a treat that’s sure to delight your taste buds.
Ingredients
Flour: Flour is the backbone of any pie, providing structure and substance. It’s the main component of the crust, giving it its firm yet flaky texture. Without flour, your pie would lack the crisp shell that encases the filling.
Eggs: Eggs act as a binding agent in many recipes, including this one. They help to bind the ingredients together, ensuring that the crust holds its shape during baking. In addition, eggs contribute to the color and texture of the baked pie, giving it a golden hue and a rich, tender crumb.
Sugar: Sugar is a crucial ingredient that does more than just sweeten the pie. It helps to balance the tartness of the rhubarb, creating a harmonious blend of flavors. Additionally, sugar aids in browning and helps to create a beautiful, caramelized crust.
Vanilla Sugar: Vanilla sugar infuses the pie with a subtle hint of vanilla, enhancing the overall flavor profile. This aromatic ingredient adds depth and complexity, making each bite of the pie more enjoyable.
Unsalted Butter: The role of butter in pie-making cannot be overstated. It provides moisture, richness, and flavor to the crust. Moreover, when the butter melts during baking, it creates steam that lifts the dough, resulting in a flaky and tender crust.
Rhubarb: Rhubarb is the star of the pie, lending its unique tartness. Its tangy flavor contrasts beautifully with the sweetness of the sugar, creating a delightful balance. Rhubarb also contributes to the texture of the pie, offering a soft yet slightly crunchy bite.
Additional White Sugar: This extra sugar is sprinkled over the rhubarb to mitigate its tartness. It enhances the natural sweetness of the rhubarb, ensuring that the pie has a balanced, pleasing taste.
Additional Unsalted Butter: These extra cubes of butter are dotted over the rhubarb before baking. They melt into the filling, adding an extra layer of richness and ensuring that the rhubarb stays moist and juicy.
Step by Step Directions
Step 1: Preheat the Oven and Prepare the Dish
Begin by preheating your oven to 350°F (175°C).
Grease a 9-inch pie dish with a generous amount of butter, ensuring even coverage. Set the greased dish aside; this will prevent the pie from sticking.
Step 2: Prepare the Pie Crust
In a medium-sized bowl, gather the following dry ingredients:
- 1 cup of flour
- ½ teaspoon of salt
- ½ teaspoon of baking powder
- 2 tablespoons of sugar
Whisk these dry ingredients together until they are well blended.
Now, incorporate the cold unsalted butter into the mixture. You should aim for the mixture to resemble coarse crumbs. You can use a pastry cutter or your fingertips for this.
Add 3 tablespoons of cold water to the mixture and gently mix until it forms a dough. Be cautious not to overmix, as this can make the crust tough.
Step 3: Roll and Chill the Dough
Transfer the dough onto a lightly floured surface. Roll it out carefully into an 11-inch circle, ensuring it’s large enough to cover the pie dish.
Place the rolled-out dough into the greased pie dish, making sure it covers both the sides and the bottom of the dish. Press the dough firmly to create a stable pie crust.
Refrigerate the pie crust in the dish for about 30 minutes. Chilling the dough helps it set and reduces the chances of it shrinking during baking.
Step 4: Prepare the Rhubarb Filling
In a separate large bowl, combine the following ingredients:
– 3 cups of rhubarb
– 2 tablespoons of brown sugar
– The zest of 1 lemon
– ½ teaspoon of vanilla sugar
Thoroughly mix these ingredients until they are well combined. This creates a flavorful and tangy rhubarb filling.
Step 5: Assemble the Pie
Retrieve the chilled pie crust from the refrigerator.
Sprinkle ⅓ cup of white sugar evenly over the pie crust. This step adds sweetness and enhances the flavor of the base.
Carefully arrange the prepared rhubarb mixture over the sugared crust, ensuring even distribution. Dot the rhubarb with small cubes (about 1 tablespoon) of butter to add richness to the filling.
Step 6: Create the Lattice Top and Bake
Roll out the remaining dough and cut it into 1-inch strips.
Arrange these strips in a lattice pattern on top of the rhubarb filling, pressing them gently to seal any gaps.
Use a fork to crimp the edges of the pie crust, creating a decorative border.
Brush the top of the lattice crust with a beaten egg; this will give the pie a beautiful golden finish.
Finally, sprinkle about 1 tablespoon of granulated sugar evenly over the lattice crust.
Step 7: Bake and Serve
Place the prepared pie into the preheated oven and bake for approximately 45 minutes, or until the crust becomes golden brown and the rhubarb filling is bubbling.
Once baked, carefully remove the pie from the oven. Allow it to cool completely before serving. This cooling process allows the filling to set, ensuring that each slice of rhubarb pie is perfect and delicious.
Tips
- For an extra touch of sweetness, top the German Rhubarb Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- You can also add other fruits to the pie for added flavor and texture. Try adding diced apples, pears, or even blueberries to give your dessert a new dimension.
- For those who prefer something extra tart, use more rhubarb and less sugar in the filling. For a sweeter version, simply increase the amount of sugar used.
- There are many variations of German Rhubarb Pie, including different crusts and toppings. Try experimenting with variations like shortcrust pastry or crumble topping for an interesting twist on a classic.
- For a special presentation, use a springform pan to create an eye-catching layered pie. Simply layer the dough, rhubarb mixture, and lattice strips in the pan for an easy yet impressive dessert.
Nutrition Information
How to store German rhubarb pie?
German rhubarb pie should be stored in the refrigerator for up to three days. Before storing, ensure that the pie has cooled completely and cover it tightly with plastic wrap or aluminum foil. To prevent the crust from becoming soggy, place a layer of parchment paper between the crust and filling before wrapping.
For best results, reheat slices of German RhubarbPie in the oven or microwave before serving. It can also be frozen for up to two months. To freeze, wrap it tightly with aluminum foil and place it in a freezer-safe container. Defrost overnight in the refrigerator before reheating and serving.
What other substitute can I use in German rhubarb pie?
- If you don’t have rhubarb on hand, you can also make this German Rhubarb Pie with other fruits. Apples, strawberries, peaches, or raspberries all work well. For a deeper flavor and darker hue, try adding blackberries or blueberries to the mix.
- You can also adjust the sweetness level by increasing or decreasing the amount of sugar used in the filling.
- For a more tart flavor, use less sugar.
- For a sweeter pie, add more sugar to balance out the acidity of the fruit.
- In addition to fruit, you can also add spices for a unique twist on this classic German dish. Cinnamon or nutmeg both pair nicely with rhubarb and add an extra layer of warmth and depth to the flavor profile.
- Eggwash can also be used on top of the lattice strips for a golden, glossy finish. Simply beat one egg with a tablespoon of milk or cream and brush it over the dough before baking. This will give the crust a beautiful sheen after baking.
- Finally, you can sprinkle additional granulated sugar over the top for added sweetness and crunch.
German Rhubarb Pie Recipe
Ingredients
- 8 cups flour
- 2 eggs
- 2 cups sugar
- 4 tsp vanilla sugar
- 2 cups softened cubed butter
- 14 cups chopped rhubarb
- 12 tbsp white sugar
- 8 tbsp cubed butter unsalted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish with butter.
- Whisk together in a bowl: 1 cup flour, ½ tsp salt, ½ tsp baking powder, 2 tbsp sugar.
- Cut in 6 tbsp cold unsalted butter. Add 3 tbsp cold water, make dough, roll into an 11-inch circle, and refrigerate for 30 minutes.
- Combine in another bowl: 3 cups rhubarb, 2 tbsp brown sugar, lemon zest, ½ tsp vanilla sugar.
- Sprinkle ⅓ cup white sugar over the chilled crust.
- Arrange rhubarb mixture over the crust and dot with 1 tbsp butter.
- Roll the remaining ng douand gh, and cut it into 1-inch strips. Arrange strips in a lattice pattern on top. Brush with beaten egg and sprinkle with 1 tbsp granulated sugar.
- Bake for 45 minutes until golden and bubbling. Allow to cool before serving.
Notes
- For an extra touch of sweetness, top the German Rhubarb Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- You can also add other fruits to the pie for added flavor and texture. Try adding diced apples, pears, or even blueberries to give your dessert a new dimension.
- For those who prefer something extra tart, use more rhubarb and less sugar in the filling. For a sweeter version, simply increase the amount of sugar used.
- There are many variations of German Rhubarb Pie, including different crusts and toppings. Try experimenting with variations like shortcrust pastry or crumble topping for an interesting twist on a classic.
- For a special presentation, use a springform pan to create an eye-catching layered pie. Simply layer the dough, rhubarb mixture, and lattice strips in the pan for an easy yet impressive dessert.
FAQs
Q1: Can I use frozen rhubarb for this German Rhubarb Pie?
Yes, you can use frozen rhubarb if fresh is not available. Just be sure to thaw it completely and drain any excess liquid before using it. Too much excess liquid can make your pie soggy.
Q2: How can I prevent my pie crust from becoming soggy?
There are a few strategies you can use to prevent a soggy pie crust. One way is to partially pre-bake (or blind-bake) your crust before adding the filling. This can help create a barrier between the wet filling and the crust. Another method is to brush the unbaked crust with a beaten egg white before adding the filling. The egg white creates a seal that helps keep the moisture out.
Q3: Can I make this pie ahead of time?
Yes, you can prepare the pie up to a day in advance. After assembling, cover it tightly and refrigerate it until you’re ready to bake. You may need to add an extra few minutes to the baking time if starting with a cold pie.
Conclusion
When it comes to German Rhubarb Pie, the possibilities are endless. Whether you’re looking for something sweet or tart, with a traditional crust or one made of crumble topping, this classic German dessert is sure to please. With its tangy and delicious filling highlighted by buttery crust and crunchy lattice strips, German Rhubarb Pie is an unforgettable treat that will quickly become a favorite.
For those who want to make a healthier version of this classic dish, try using whole wheat flour for the crust or adding nuts and seeds on top. Not only are these options more nutritious, but they also add interesting textures to the pie. With so many possibilities, German Rhubarb Pie is a versatile and delicious dessert that can be enjoyed all year round. So get creative in the kitchen and enjoy a slice of this divine delight.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
