Rhubarb pie, the best recipes-classic, fast, with cottage cheese: TOP-3 of the best recipe with detailed ingredients and step-by-step instructions

If you do not know what baking to please loved ones, we suggest you cook a delicious pie with rhubarb according to our recipes.

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Not all hostesses know about such a plant as rhubarb and its useful properties. Despite this, rhubarb is a useful vegetable, which in its composition has many vitamins and nutrients.

They use rhubarb both in medicine and in cooking. In the latter case, the plant is used to prepare compotes, juices, pies, etc. Revolution gives dishes a pleasant aroma and sour taste.

Revenge pie: classic recipe

Rhuba pie is an unusual sweetness that will not like every sweet tooth. At the same time, trying such a treat is definitely worth it, because it turns out to be unusually tasty, aromatic and with sourness.

Unpeeled rhubarb - 700 g
Flour - 230 g
Sugar - 220 g
Butter - 230 g
Kurin egg - 2 pcs.
Starch - 65 g
Baking powder - 20 g
Salt - half h. L. Without a hill
Cinnamon

The recipe indicates the number of unpeeled rhubarb, after you clean the vegetable, it will remain approximately 500-550 g. Wash the rhubarb, clean, dry, chop it with not large pieces.
Previously, butter must be removed from the refrigerator or freezer so that it becomes soft, since it will be much easier to work with such a product. You can also replace the butter with margarine, but it should be of high quality, otherwise the taste of the finished product can suffer.
So, connect the soft oil to sugar, salt, cinnamon, stir, and then whisk with a mixer or blender and an appropriate nozzle.
Continuing to beat the ingredients, add eggs to them. After adding 1 egg, beat the mass for about 30-45 seconds. It is advisable to use homemade eggs, so the pie will turn out tastier and more beautiful.
We sift the flour and combine with the remaining dry ingredients.
We combine dry ingredients and previously prepared mass. Beat the dough with a mixer.
It turns out that the dough is not liquid, but sticky, you just can’t take it with your hands.
Bull the baking dish or a baking sheet with parchment paper.
Gently, with the help of a spoon, put the dough on a baking sheet, smooth it.
Now put on the dough previously chopped rhubarb, slightly pressing it.
Send a baking sheet to a warm -up oven for half an hour.
After this time, check the readiness of the product, it may need another 10-20 minutes. Get baked until cooked.
We take out the finished pie from the oven at the request of the powder, cocoa and serve.

Cake with rhubarb and cottage cheese

Other ingredients can also be added to the pie with rhubarb. Thus, you can diversify the taste of the product, make it even more tender, tastier and more aromatic. Thanks to the cottage cheese that is used in this recipe, the pie is airy, but at the same time hearty.

Home cottage cheese - 270 g
Unpeeled rhubarb - 500 g
Flour - 250 g
Butter - 210 g
Kurin egg - 2 pcs.
Baking powder - 15 g
Salt - 2 g
Sugar - 175 g
Starch - 12 g

Cottage cheese is best to use homemade, so the pie will turn out tastier. If the cottage cheese is dry and fine -grained, it is better to kill it with a blender. You can also use sweet curd mass, both with additives and without.
Beat the eggs in another container, adding 120 g of sugar and salt to them. If you want to get more aromatic baking, add a little spices, for example, cinnamon, turmeric.
We need soft oil, so you need to remove it in advance from the refrigerator.
Add softened oil to the egg mixture in portions, stir the ingredients until a homogeneous mass is obtained.
After that, add an interrupted cottage cheese to the resulting mass, stir the products again.
Praise the flour, connect with the baking powder.
Gradually add dry ingredients to a previously prepared mass, knead the dough.
According to this recipe, the dough will not turn out to be liquid, it will not stick to the hands.
Now wash the rhubarb, dry, clean and chop into small pieces. It will turn out quite a lot, do not worry, in the process of preparing it will become much less, so use the amount of ingredient specified in the recipe.
Divide the resulting dough in half. Roll both parts of the dough, one of them will be the basis of the pie, the other we will cover the base with the filling.
The baking sheet on which you will bake the product, lubricate with butter or cover it with parchment, so it will be much easier to get the finished pie.
Transfer the basis to the baking sheet, sprinkle it with starch.
Now put the rhubarb into the dough, sprinkle it with the remaining sugar.
The second part of the dough, cover the base with the filling, be sure to pinch the edges of the product.
If desired, smear the pie with egg yolk, so your product will acquire a beautiful brown crust in the process of baking.
We send the pie to a warmed oven for 45-60 minutes.
Cool the baked pie and serve to the table.

Revenge pie: Fast recipe

This recipe is great for those who cannot or do not want to make baking a lot of time, as well as for those who cook such a pie for the first time. It turns out the product is very tasty, with a light sourness.

Kefir - 250 ml
Flour-320-350 g
Kurin egg - 2 pcs.
Sugar - 200 g (110 g for filling)
Butter - 180 g
Baking powder - 20 g
Unpeeled rhubarb - 700 g
Home sour cream - 400 ml
Salt is a pinch

Beat the softened oil with eggs, sugar (200 g) and salt.
Add kefir to the mixture, stir.
See the flour, add a baking powder to it.
Gradually pour the flour with baking powder into the liquid mixture, stir thoroughly, you get a fairly liquid dough.
Cover the form with high sides.
Gently pour liquid dough into the form.
Peel the rhubarb, wash, dry and chop finely.
Beat sour cream with 110 g of sugar.
Put the rhubarb on the dough, slightly pressing it.
Pour the whipped sour cream on top of rhubarb, gently distribute it.
Put the pie in a warmed oven for 20-30 minutes.
After cool the pie and serve to the table.

Revenge pie is a delicious home baking that will appeal to both adults and children. Such pastries can be diversified by nuts, fruits and dried fruits, as well as aromatic spices and spices.