Strawberry Rhubarb Pie

Tuesday, June 29, 2010

My dad came to visit a couple weeks ago to meet his first grandchild, baby B. It was a fun weekend with great weather. Since I rarely see my dad, I decided to bake him something special while he was here.

Now my dad loves rhubarb. Absolutely LOVES it. So naturally, I decided to make something with rhubarb. Another thing my dad loves is pie. I’m actually not a huge fan of pies. And I’m not really sure why. Maybe it’s because you can’t really taste test it before putting it out for everyone to enjoy. I definitely get a boost of confidence when I can actually taste something first.

But even without the taste testing, this pie turned out amazing. I baked it a couple days before we served it and just left it at room temperature covered in foil. I served it with vanilla ice cream and everyone enjoyed it. The only substitution I made was to use 1/4 tsp cardamom instead of the orange peel since I didn’t have any oranges on hand.

This was my first lattice pie crust and I have to admit I think it turned out pretty darn nice looking! I just rolled out the pie crust and used a sharp knife to cut strips. Then I started in the middle and worked my way out.

Be sure that you don’t overlook the step where you let the strawberries and rhubarb sit in a colander for an hour. It will release a lot of juice from the fruit. If that juice was in the pie, it would make the bottom crust very soggy and the pie would probably be a soupy mess. Sorry for not having any pics of a slice of this pie, I took it over to my brothers and we ate it there. You’ll just have to make it yourself to see what the insides look like! It would definitely be worth the effort.

Check out my SECOND week of Strawberry Recipes HERE

Strawberry Rhubarb Pie

Yield: serves 12

Ingredients:

1 recipe basic pie dough
2 cups diced fresh rhubarb stalks
3 cups diced fresh hulled strawberries
1 cup sugar, divided
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 cup cornstarch
very small pinch of salt
1 beaten egg

Directions:

In large bowl, combine rhubarb, strawberries, and 1/2 c. sugar. Toss to combine well and set into colander over sink or bowl and let drain for 1 hour.

Preheat oven to 350 degrees and prepare pie plate. Roll out 1/2 recipe of dough and line bottom of pie plate.

In large clean bowl, combine strawberry and rhubarb that have been drained with remaining sugar, brown sugar, cinnamon, cardamom, pinch of salt and cornstarch. Toss to combine well and add to pie shell, smoothing out evenly.

Roll out remaining pie dough and lattice top the pie filling.

Brush lattice with beaten egg and place pie into oven. Let cook for 20 minutes, then place a piece of tinfoil loosely over the top. Continue cooking until filling is cooked through and bubbling, about 50 more minutes. Remove from oven and let cool on wire rack.

Recipe adapted from Good Things Catered

Dessert, Pies and Tarts

10 comments »

23 Responses to “Banana Split Cupcake”

#
1

stephchows — September 15, 2009 at 12:47 pm

Great cupcake hero entry!!! yum!
#
2

oneordinaryday — September 15, 2009 at 2:04 pm

You’re right – it’s a freaking cute cupcake! I especially love that frosting and how you got it to look like a scoop of ice cream. Nicely done!
This is my first CH and I can’t wait till the voting begins! : )
#
3

Amanda — September 15, 2009 at 2:49 pm

Wow, what a yummy looking cupcake! Great idea!
#
4

oneparticularkitchen — September 15, 2009 at 4:14 pm

This is ADORABLE!! I love it!
#
5

Xiaolu — September 15, 2009 at 5:08 pm

Gorgeous cupcake, Jen! I love how the cherry stands out. How do you get that black background if you don’t mind me asking? I’m pretty new to this food photography thing 8)
#
6

Amy Kingman — September 15, 2009 at 5:41 pm

Yummmm!!!!!
#
7

Jen — September 15, 2009 at 5:51 pm

Xiaolu – It’s actually just my black table. I’ve also had luck using a plain black piece of construction paper (most of my backgrounds are the 12×12 scrap-booking papers) or a black towel to get the background all black.

Here is an example using paper, and one using a towel.
#
8

Xiaolu — September 15, 2009 at 5:59 pm

Thanks! That’s really helpful.
#
9

Joanna — September 15, 2009 at 8:28 pm

Yum! Great idea 🙂
#
10

Stephanie Wagner — September 15, 2009 at 10:44 pm

Awesome idea!
#
11

bcallegra — September 16, 2009 at 2:04 am

Very creative and it looks great!
#
12

The Novice Chef — September 16, 2009 at 3:15 am

What a cute idea! I love it!! And I know my nieces would be in love!
#
13

nutmegnanny — September 16, 2009 at 3:33 am

Great idea…they look delicious!
#
14

jesstyler — September 16, 2009 at 4:08 am

holy deliciousness! I NEED one of those! 🙂
#
15

Kerstin — September 16, 2009 at 4:48 am

How creative, I love them! So cute and tasty with that cherry on top!
#
16

Ingrid — September 16, 2009 at 3:14 pm

Very cute looking! I like your idea.
~ingrid
#
17

lifeoftheparty — September 16, 2009 at 7:25 pm

These cupcakes are pure genius… you’ve definitely got my vote!
#
18

Jigginjessica — September 17, 2009 at 12:34 am

Cute idea! What a great entry!
#
19

thegreatpantryraid — September 17, 2009 at 7:37 pm

Wow – super cute! A lot of work, I’m sure, but such a big payoff! Great job!
#
20

Kami — September 17, 2009 at 8:32 pm

So stinkin’ cute!
#
21

Caroline — September 19, 2009 at 6:23 am

Very cute, indeed and loving the pineapple in the frosting. I can just imagine how delicious this would taste. What a great idea.
#
22

Keiara Wells — September 19, 2009 at 5:57 pm

MMM, it looks fantastic! I’ll have to try this one 🙂 xox
#
23

Sweet and Savory — October 15, 2009 at 5:55 am

These cupcakes are precious besides, I am sure, being delicious. What a great idea.

Strawberry Rhubarb Pie