No strawberries, no blueberries, no pineapple or other fancy fillers to take over the flavor. Just straight rhubarb pie. This recipe is a perfect combination of tart and sweet and gives a good balance of rhubarb and sugar so the filling isn’t soupy.
4 Cups chopped rhubarb
1 1/3 Cups white sugar
6 Tablespoons all-purpose flour
1 Tablespoon butter
Pastry for a double crust pie
Preheat oven to 450 degrees F. Combine the sugar and flour. Line the bottom crust in the pie pan. Sprinkle about 1/4 of the mixture over the bottom crust. Put the rhubarb on top of this mixture. Sprinkle with remaining sugar and flour mixture. Dot with small pieces of butter and then cover with the top crust. Flute the edges of the pie to seal in the filling. Poke holes in the top crust for venting. As an option, cover the fluted edges of the pie with aluminum foil so the crust edges do not burn and remove the foil about 15 minutes prior to taking the pie out of the oven.
Place pie on the lowest rack in the oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F and bank for another 40-45 minutes.
I found this recipe after the holidays when I was looking for something to bake with leftover bags of walnuts. This recipe is just awesome and I believe it initially came from Bon Appetit. I can’t find enough words for how good it is. Light and fluffy, easy to make and awesome compliments from everyone who tried it. This recipe is definitely a keeper.
• 1 cup plus 6 tablespoons walnuts (about 5 ounces)
• 4 large eggs, separated
• 1/2 cup sugar
• 1 cup chilled heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon instant coffee crystals dissolved in 2 teaspoons heavy whipping cream
• 3/4 teaspoon vanilla extract
• Walnut halves
1. Preheat oven to 350°F. Grate the walnuts in a food processor until they become a fine meal, but not pasty. Use on/off turns. Set aside 2 tablespoons ground walnuts for garnish.
2. Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
3. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
4. Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.
Makes approximately 8 servings.