Delicious rhubarb patties recipe. Rhubarb baked goods

Rhubarb is a vegetable, but the cooking methods are the same as for fruit. Its roots and leaves are used for medicinal purposes, the stems can be eaten. The stem is sour, delicate in texture and usually requires added sugar to cook, but the large amount of sugar will overpower the flavor.

Origin story

This vegetable was brought from China, where it has been consumed for more than three decades. From China, it was brought to the banks of the Volga, after which it spread to the territory of Ancient Greece and Rome. Healers in China have used the dried roots of this plant as an antipyretic.

For the first time, a vegetable is mentioned in sources dated to the 27th century. BC. In ancient times, the buds of a vegetable were considered a valuable product; the inhabitants of Asia still use them to prepare various dishes. Europeans began using its petioles in the 18th century. The vegetable culture was brought to Russia by Przhevalsky, a famous traveler in the 70s. 19th century

Despite the fact that the vegetable is a representative of the buckwheat family, its stem is used for cooking, not grains. After removing the skin, which tightly covers the stem, candied fruits are made from it, various jams are made and used to make wine. Thanks to its taste, rhubarb stalk pie is particularly popular.

Useful properties of a vegetable

This plant is a type of rather large perennial herb that is a good honey plant, which attracts beneficial insects to its place of growth. This culture is endowed not only with taste, but also with medicinal qualities. Young shoots have a high content of proteins, carbohydrates, mineral salts and vitamins. Petioles are composed of apple and citric acid... Asparagus is indispensable for cooking dietary meals useful in diseases of the liver and kidneys.

The use of the product improves the digestibility of food. The plant can be used as a choleretic agent, its use in small quantities is recommended for low acidity. The vegetable helps to improve not only the functioning of the digestive system, but also helps to normalize the functioning of the lungs, and is indicated for heart diseases.

It is possible to use tinctures, extracts and syrups of this plant. Its roots can be used in small doses as an astringent, and as a laxative, a large dose will help.

Contraindications for use are hemorrhoids and a tendency to bleed. Long-term use of it promotes addiction, which leads to a weakening of the effectiveness of the treatment. Therefore, it is recommended to use the plant alternately with other means.

It is recommended to drink plant juice as a source of vitamins and for a general tonic. The roots of the plant, dried and cut into small pieces, are brewed and can be used as a tea. It helps to improve the condition of diseases such as tuberculosis, anemia. Pastries from the stems of this plant have excellent taste and pleasant sourness. If you are baking a rhubarb or charlotte pie using a yeast, shortbread, or biscuit dough, the whole family will love it.

Rhubarb pie tender

To make this rhubarb pie, some of the stems can be left to sprinkle on top. The pie turns out to be rich and tender, since the dough recipe is based on sour cream.

Ingredients:

• about 0.5 kg of rhubarb stems;
• 1 egg;
• 1 tbsp. Sahara;
• 2 tbsp flour;
• 100 g butter;
• 1 tbsp sour cream;
• 1 tsp vanilla sugar;
• 1 tsp soda;
• 1 tsp baking powder.
• For sprinkling:
• 100 g butter;
• 1 tbsp. flour;
• 0.5 tbsp. Sahara.

Preparation:

1. For the filling of the rhubarb pie, clean the stems and cut into small pieces. Prepare a small baking dish, greasing it with oil;

2. Soften the butter, beat it with sugar for a few minutes. Then add the egg, vanilla sugar and beat again, stir in sour cream;

3. Mix flour with baking soda and baking powder, combine with sour cream, butter and egg. Add about a third of the cut stems, mix and place in a mold. Put the rest of the vegetable pieces on top;

4. The recipe for sprinkling is as follows: you need 0.5 tbsp. Rub sugar with butter, add flour. You can grind the crumbly mixture with your hands, with a blender or with a fork. Sprinkle the dough on the cake. The top of the cake can be garnished with cinnamon if desired;

5. The rhubarb pie is baked in a preheated oven for about an hour. Readiness can be checked with a toothpick when it remains dry when pierced. After taking out the pastry, it needs to cool for a few minutes, after which the treat can be removed from the mold.

The dough recipe for such a rhubarb pie is quite simple and does not require large financial and time costs. And the pleasant sourness of the filling will delight both households and guests who attended the tea party. Oatmeal pies with fresh rhubarb are somewhat healthier than traditional ones.

Ingredients:

• 0.5 tbsp. flour;
• 0.5 - 1 tbsp. oatmeal;
• 100 butter;
• 2/3 st. Sahara.
• For filling:
• 3-4 stalks of rhubarb;
• 2-3 tbsp flour;
• 2/3 st. Sahara.

Preparation:

1. Mix Hercules with flour and sugar, salt a little. We soften the butter, add to the flour, grind it (with a fork or hands). Place the resulting crumbly dough on the bottom of a prepared and oiled baking dish;

2. We clean the stems of the plant and cut them into pieces. Since the petioles can be of different thickness, 3 tbsp is needed in a chopped form. product;

3. Stir the resulting vegetable pieces with sugar and flour. Place on top of the dough in a mold.

4. Bake for 40-45 minutes in a preheated oven at 180-190 C. Cool after baking for about 25 minutes. For more tender dough, you can grind oat flakes with the help of a shredder or a combine, a couple of seconds of operation of which will be quite enough.

Rhubarb charlotte

The traditional recipe for charlotte uses apples, but you can bake it with rhubarb pieces. You can add some raspberries or strawberries for flavor and brightness.

Ingredients:

• 4-5 cuttings of rhubarb;
• 1 tbsp. + 4 tbsp Sahara;
• 3 eggs;
• 1 tbsp. flour.

Preparation:

1. Grease the baking dish with oil. You can sprinkle with a little flour, the excess of which should be shaken off. Preheat the oven to 180 C;

2. Clean and cut the stems, put them on the bottom of the mold, sprinkle with 4 tbsp. l. Sahara. Add berries if desired;

3. Beat eggs and sugar, continuing the beating process, add flour and a little soda.

4. Pour the dough into the packed rhubarb pieces. Bake charlotte for about 40-45 minutes, check readiness with a toothpick or by piercing with a match. To make the filling evenly spaced, you can pour half of the dough on the bottom of the mold, then lay the filling, pour the remaining dough. This fresh rhubarb pie turns out to be very juicy and airy.

Rhubarb Patty Recipe

Among the variety of methods for making rhubarb pies, the recipe for classic pies takes pride of place. They can be served for breakfast or as hearty dessert, they can be a great option for an afternoon snack. In this case, it is assumed the preparation of yeast dough.

Ingredients:

• 4 tbsp. flour;
• 2 eggs;
• 1.5 tbsp. milk;
• 0.5 tbsp. vegetable oil;
• 3-4 tablespoons sour cream;
• 0.5 tbsp. Sahara;
• 1 packet of vanillin;
• 0.5 sachet of yeast;
• Salt to taste.
• Filling:
• A bunch of rhubarb;
• 3 tbsp starch;
• 0.5 tbsp. Sahara.
• Sprinkling:
• 0.2 tbsp. flour;
• ¼ Art. Sahara;
• 1 tbsp cold butter.

Preparation:

1. Mix all the ingredients specified for the dough and place the dough in a warm place to rise. You can use a bread maker for these purposes;

2. For the filling of pies with rhubarb, clean and cut the stems;

3. Separate small pieces from the resulting dough, form them into koloboks, and then roll them out. On each circle we put a teaspoon of sugar, a third of a teaspoon of starch and a handful of chopped rhubarb;

4. We sculpt pies, carefully close all holes through which juice can flow;

5. Put the resulting pies on a baking sheet, you can grease them with yolk mixed with water;

6. The recipe for sprinkles for pies is as follows: mix flour with sugar and butter. Sprinkle the pies, leave them to rise for a while;

7. We bake rhubarb pies in a preheated oven for about half an hour. Rhubarb pies are similar in taste and cooking technique to apple pies. In the growing season of this plant, such dishes can perfectly diversify the daily menu.

Any housewife, having decided to bake pies with rhubarb, inevitably faces the problem of abundant juicing from the filling. There is so much of this liquid that it is able to break out of any dough, even dense, yeast dough. Therefore, in this article we will focus only on the filling issue. How to make her behave quietly in a pie, and so that the products on the table look neat and appetizing, read on. So let's get started.

Rhubarb pies - recipe with semolina

Remove the top pink film from 10-15 stems, cut into centimeter-long pieces. Pour a little water into a small saucepan, throw in the rhubarb and add two tablespoons of sugar. When boiling, the amount of liquid will increase, so that it should not burn. Boil the rhubarb until soft, until the stems begin to creep. After that, carefully add a spoonful of semolina and mix. The liquid quickly begins to turn into jelly, and then into gruel. After that, cool the filling and put it on the dough.

Rhubarb pies - recipe with peanuts and raisins

Peel the stems, cut into pieces. Put them in a deep bowl and cover with sugar (half a glass of sand for a pound of rhubarb). Put in a cool place for at least an hour, or even better - overnight. Drain the resulting juice. You can then make compote from it. Rhubarb mince together with raisins. Add crushed to use so much that the resulting mixture acquired the consistency of gruel. You can also add one or two spoons to it. ground cinnamon for the smell.

Rhubarb Patties - Stew Filling Recipe

According to this method, peeled stalks are cut into pieces and simmered in a saucepan over low heat. Sugar is added as the juice is released. We wait until the liquid begins to evaporate, and the mass is boiled down. After that, we decant the remaining syrup through cheesecloth, and rub the gruel through a sieve. For reliability, you can mix rhubarb with something hard, for example, with ground nuts, chopped steamed dried fruits.

Rhubarb pies - recipe with grated May rose

Perhaps every Ukrainian housewife has a jar of this hard paste in the refrigerator. It is done very simply. In May, when the wild blooms profusely for these purposes, the petals are collected. They are lightly washed and put in a jar, sprinkling each layer with granulated sugar. Leave at room temperature for 3-4 weeks. Then the sweet petals are passed through a meat grinder twice. Fill the jar with the mass to two-thirds, since this gruel later tends to increase in volume. Cover with a nylon lid and refrigerate. In another month, the rose is ready. It has a good firm consistency and behaves well inside croissants, donuts and biscuits.

We clean the rhubarb, chop, sprinkle with sugar. When he starts up the juice, drain the liquid. Pieces of stems are passed through a meat grinder along with a few tablespoons of rose paste. It turns out an excellent filling of rhubarb for pies: moderately sour and sweet. If it comes out too thick, add the syrup that came from soaking the stems, or honey. And if it is liquid - a rose.

Rhubarb, now it's time delicious product... We already have it for sale in full and even begins to grow in the country. We love rhubarb very much, so we are happy to make from it different dishes: kitchens, muffins, open pies, compotes and even jam. Rhubarb is very beneficial for those who suffer from low acidity. And it also helps the heart! 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 spare sugar.

So, for making rhubarb pies, we will take such products.

Peel and finely chop the rhubarb.

Fall asleep with sugar, about 4 tablespoons, let stand. Rhubarb will give juice.

Then add about 100 ml of water to the rhubarb and put on fire. Cook for a short time, until softening for about 5 minutes, because the rhubarb may creep. We immediately put the finished rhubarb in a colander, let it cool.

While the filling is cooling down, make the dough. I made dough according to a new recipe, and I liked it, it's called "Dough Like Fluff", it really was like fluff ...

So, let's 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 put it in a warm place for 30 minutes.

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

Notice how fluffy it is. Let's mix it up again.

Divide the dough into equal parts.

We roll out each cake, not subtly, be guided by the photo. Put the filling and 1 teaspoon of sugar on the dough. Let me remind you once again: our rhubarb is sour, so if you like sweeter, put more, do not be afraid that it will flow.

We pinch the dough, we get such a piece.

Turn the pie over with the seam down.

Let the pies stand for 10 minutes.

Lubricate the surface of the pies with a beaten egg and put in an oven preheated to 180 degrees for 25 minutes.

Our rhubarb patties are ready in 25 minutes.

Help yourself and treat your friends.

Bon Appetit!

One drawback ... these pies run out quickly. Therefore, make a double portion at once.

There are many plants that we are not aware of. They can be a good ingredient in the preparation of various dishes. One of these plants is rhubarb. Its country of origin is Tibet.

Including many nutrients and minerals, rhubarb has long been used as healing herb... Later they began to use it as a filling for pies and a seasoning for meat dishes.

Everyone, without exception, likes delicious pies with sweet and sour filling. When baked, rhubarb acquires a creamy texture and the aroma that spreads throughout the house is simply divine. Let's make yeast dough rhubarb pies together.

Rhubarb patties

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

Ingredients

Step by step cooking

1. We take 60 grams of butter and melt in a water bath or microwave until liquid. Add 1.5 tsp to 600 grams of flour. dry yeast. Mix the ingredients.
2. Pour 50 grams of sugar and one and a half tablespoons of salt into warm 290 ml of milk. Stir the liquid. Then pour in the melted butter.
   
   
3. The next step will be to combine dry and liquid ingredients.
   
   
4. With a spoon, and then mix the ingredients with your hands. We knead the dough. Ready, soft dough put in a separate bowl, cover with a towel and leave in a warm place, without drafts for 1 hour.
   
   
5. We take 115 stalks of rhubarb and remove the veins and upper film. Cut into small random pieces into a saucepan.
   
6. Add 20 ml of water and 150 grams of sugar. We put the contents on the stove. Bring to a boil and boil for another 10 minutes. After the specified time, the rhubarb will let the juice out, pour 2 tsp. decoys. The presence of semolina in the filling will provide thickness. Turn off the heat and cover, give time to cool.
   
   
7. We take the raised thick crust and we begin to form the pies. Sprinkle flour on the work surface, spread the dough and begin to form small balls. Knead the cake in your hands or roll it out with a rolling pin.
   
   
8. Put the filling inside and connect the edges.
   
   
9. We spread the formed treat at a distance from each other on a baking sheet covered with parchment paper and oiled vegetable oil.We send it to an oven preheated to + 150 ° and bake for 15 minutes so that the pies rise... Then we increase the temperature to +180 and bake until golden brown.
10. Before serving, you can decorate the pies with powdered sugar.
    
    

To prevent the rhubarb pie filling from flowing out, 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 will be a good cooking instruction.

Rhubarb and meringue patties

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

Ingredients

Step by step cooking

1. Let's start making the dough. To do this, mix the pre-sifted half a kilogram of flour with 1-4 salt and 35 grams of powdered milk. Add 50 grams of sugar.
   
   
2. Cut 150 grams of butter into random pieces. We dilute 50 grams fresh yeast in warm water not hot.
   
   
3. Add 2 eggs and yolk to the flour, mix the ingredients and combine with the yolk. Knead the dough with your hands until smooth. We introduce the yeast dissolved in water and continue to knead for 20 minutes.
   
   
4. Cover the finished dough with cling film and send it to the refrigerator for a couple of hours.
   
   
5. In the meantime, let's prepare the filling. Take 500 grams of rhubarb stalks, free them from the film and chop them into random pieces.
   
   
6. Transfer half of the portion to a saucepan and add 50 grams of sugar. Cook until thick, then remove from the stove and cover with a lid. Pour 3 tbsp into a bowl of raw rhubarb. l. brown sugar.
   
   
7. We take the dough out of the refrigerator, transfer it to the workbench. Surface and form the cakes with a rolling pin. Place in a muffin baking dish. Top with some of the cooked jam and some of the raw rhubarb.
   
   
8. We send it to a preheated oven up to + 180 ° for 20 minutes.
   
9. To prepare the meringue, beat 2 proteins and 200 grams of sugar using a mixer until stable peaks. Sugar must be added in portions, without ceasing to beat. Transfer the resulting cream to a pastry bag.
   
   
10. We take out the pies from the oven, let them cool, sprinkle with 60 grams of powdered sugar and decorate with meringue.
    
    
11. Rhubarb pies in the oven are fragrant and tender.
    
    

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

Video recipe

Perhaps during the cooking process you will have certain questions, the answers to which you can get in the video.

Cooking options

There are many desserts for every taste. For example, a regular casserole can instantly turn into tender. She will delight you with her festive look and juicy filling.

• will be appreciated by lovers of snack food. You can experiment with the filling.
• They are juicy and summery. You can make the filling sweet and sweet and sour, depending on your preference.
• Fried are quick and easy to cook.

Hope you enjoyed original recipes, and you will surely pamper your household with them. Leave your feedback and wishes.

In the difficult post-war years, our grandmothers knew how to cook incredibly delicious pastries having at its disposal minimal set products.

One of the most popular fillings for homemade pies at that time was made according to simple recipe from the stems of young rhubarb, which grew in lush bushes in the garden. This plant is surprisingly rich in vitamin C, and if cooked correctly, it will retain all its healing properties, giving baked goods a pleasant sourness.

Which rhubarb is the tastiest

The most delicious and valuable vitamins in terms of capacity are young fleshy plant stalks. The time of their collection is April. The May harvest also has gastronomic value, but later it is better not to disturb the plant. In summer, oxalic acid, hazardous to health, accumulates in its parts.

The most delicious are the stems of red or pink rhubarb - they are much softer than green ones, and there is no need to remove the top rather rough skin from them. Better to take those that grow in the shade. They are forced to reach for the light, and therefore they turn out to be especially delicate.

Light acidity, characteristic fresh aroma and high concentration of vitamin C make rhubarb indispensable in baking.

Recipe for the classic rhubarb pie filling

Ingredients

• - 10 stems + -
• - 2-3 tbsp. + -
• - 2 tbsp. + -
• - 1 tbsp. + -

How to make a delicious rhubarb pie filling

1. From the cut stems, we choose those that are younger - they are much less of a hassle. Stronger petioles will also work, but you will have to remove the upper tough skin from them and remove the coarse veins.
2. We wash the harvested plant materials, remove excess moisture with a paper towel.
3. We cut the stems into equal pieces about 1 cm long.
4. Pour water into a saucepan with low sides, put rhubarb slices there, fill it with granulated sugar, set the container on fire.
5. Simmer the vegetable filling over low heat until it softens.
6. A couple of minutes before removing the pan from the heat, pour into it semolina, stir. The semolina, swelling, gives viscosity to the filling that is too juicy and liquid.

Let it cool down to room temperature and fill it with portioned puff pastry or yeast pies. It will also work for a large covered cake. It will be juicy and delicious!

Raw rhubarb filling for home baked goods

Ingredients

• Rhubarb petioles - 300 g;
• Sugar - 4-5 tablespoons;
• Ground cardamom - ½ tsp;
• Lemon - ½ medium fruit;
• Corn starch - 1 tablespoon

DIY rhubarb pie filling

1. After washing the young juicy stems, remove the coarse skin from them, cut them into thin slices.
2. Put the slices in a deep bowl, season with sugar, sprinkle with cardamom and starch.
3. Squeeze the juice from half of the lemon and add it to the rhubarb for flavor. Stir everything and leave to soak overnight.
4. In the morning, the filling will be ready. Slightly wringing it out to remove excess moisture, use it to fill the cake.

Strained rhubarb juice is an excellent impregnation for all kinds of cakes. The fragrant liquid can also be used as a base for jelly or spiced with compote.

Original filling for rhubarb and strawberry jellied pie

Rhubarb is delicious both on its own and "in company" with berries or fruits. It goes well with fresh strawberries or apples. Other combinations of products in the filling can be born during daring culinary experiments.

Rhubarb stalks are quite juicy and the filler for baking from them turns out to be liquid. Starch will help to thicken it to such a consistency that it does not flow out.

Ingredients

• Freshly picked strawberries - 300 g;
• Young rhubarb stalks - 300 g;
• Sugar - 200 g;
• Lemon zest - 2 tablespoons;
• Corn starch - 1.5 tablespoons

Making rhubarb filling for homemade baked goods

1. Having prepared the petioles as indicated in the previous recipes, chop them finely with a sharp knife.
2. By this time, the washed strawberries should already dry out - we knead them slightly with a fork and mix the products.
3. We sweeten, thicken with starch, season with aromatic lemon zest, we stir everything and let it brew in the cool for 1.5-2 hours. Then we use it as a filler for baking.

To pleasantly surprise guests and to please your family, you do not have to be wasted. Cutting vitamin stalks in the garden, you can cook original filling for pies - the same as our grandmothers made, according to one of the proposed recipes. It turns out not only tasty, but also charges the body with a shock dose of vitamins, which is very important for expectant mothers and everyone who looks after their health.