I came to this rhubarb pie after a day when I realized I didn't have enough white flour at home. I've made variations with all sorts of fruits before, but this time I used the leftover oats from the cupboard. It was a good choice; the pie turned out hearty, with a pleasant texture, and the rhubarb retained its tangy flavor. It doesn't require complicated techniques, just don't skip the steps with the egg whites separated.
Quick Info
Total time: approximately 55-65 minutes
Preparation time: 15-20 minutes
Baking time: 35-40 minutes
Servings: 10-12
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for any season when you have rhubarb
Ingredients
150 g butter (at room temperature)
200 g sugar
3 eggs
200 ml milk
3 tablespoons sour cream
1 tablespoon vanilla extract
1 teaspoon baking powder
Zest of one lemon
250 g white flour
150 g fine oats
500 g rhubarb
Preparation steps
1. Start with the rhubarb: wash it well, remove any tough strings, and cut it into pieces about 1-1.5 cm long. Set aside.
2. In a large bowl, mix the dry ingredients: white flour, oats, baking powder, and lemon zest.
3. In another bowl, combine the wet ingredients: softened butter, sugar, the yolks from the 3 eggs (the egg whites are set aside), milk, sour cream, and vanilla extract. Mix until the mixture comes together.
4. Whip the egg whites in a clean bowl until stiff peaks form.
5. Pour the wet ingredients over the dry ones and mix until combined. The dough should be fairly thick, easy to spread with a spatula.
6. From this mixture, set aside 3 tablespoons in a separate bowl for the final step.
7. Line a baking tray of about 32x35 cm with parchment paper. Pour the remaining mixture into the tray and level it out.
8. Sprinkle the rhubarb pieces evenly over the top.
9. Fold the 3 tablespoons of reserved mixture into the whipped egg whites and gently mix to avoid losing volume.
10. Spread this mixture over the rhubarb as evenly as possible.
11. Bake the pie in a preheated oven at 180°C for 35-40 minutes. Check that the top is golden and the center is no longer liquid.
12. Let it cool in the tray, then it can be cut and served either warm or cold.
Why I make this recipe often
First of all, it's a simple way to use rhubarb from the garden or market. I love the combination of the dense oat base and the slightly tangy fruit layer. It's not fussy, quick to make, and doesn't require complicated ingredients.
Tips and variations
Tips
- The oats should be fine; otherwise, they may remain crunchy in the base.
- If the rhubarb is very juicy, let it sit with a little sugar for a few minutes to draw out the juice, then drain.
- The egg whites should be beaten until stiff peaks form; otherwise, the top layer will collapse while baking.
Substitutions
- If you don't have sour cream, you can use full-fat yogurt.
- Whole wheat flour can replace some of the white flour, but the result will be denser.
- Sugar can be reduced if you prefer it less sweet, but keep in mind that rhubarb is quite tart.
Variations
- Instead of rhubarb, you can use apples, plums, sour cherries, or berries.
- Add cinnamon or nutmeg to the dry mixture for extra flavor.
- You can sprinkle a few chopped almonds or walnuts on top for a crunchy layer.
Serving ideas
- It’s good on its own, but also works with a bit of whipped cream or cold yogurt.
- It can be served for breakfast or as an afternoon snack.
Frequently asked questions
1. Do I need to peel the rhubarb before using it?
Not necessarily, but if it’s very fibrous or has thick skin, you can peel the outer part.
2. Can the pie be made with just flour, without oats?
Yes, but it will have a different texture. The oats add extra consistency.
3. Should the egg whites be stiff or just soft peaks?
It’s best to beat them to stiff peaks so they hold well on the pie while baking.
4. What if I don’t have a tray exactly 32x35 cm?
Use a similar-sized tray; if it’s smaller, the pie will be thicker, if it’s larger, it will be thinner.
5. How do I know when it’s done?
The top should be slightly golden and not jiggle when touched.
Nutritional values
Approximately, per serving (out of 12):
Calories: 270-300 kcal
Protein: 5-6 g
Fat: 10-12 g
Carbohydrates: 40-42 g
Values are approximate, depending on the actual serving and how fatty the sour cream used is.
Storage and reheating
The pie keeps in the fridge, covered, for up to 3 days. It can be served cold or warmed slightly in the oven or microwave. It’s best in the first two days; afterwards, the base tends to absorb moisture from the rhubarb. I do not recommend freezing, as the texture will change.
Quick Info
Total time: approximately 55-65 minutes
Preparation time: 15-20 minutes
Baking time: 35-40 minutes
Servings: 10-12
Difficulty: easy to medium
Recipe type: homemade dessert, suitable for any season when you have rhubarb
Ingredients
150 g butter (at room temperature)
200 g sugar
3 eggs
200 ml milk
3 tablespoons sour cream
1 tablespoon vanilla extract
1 teaspoon baking powder
Zest of one lemon
250 g white flour
150 g fine oats
500 g rhubarb
Preparation steps
1. Start with the rhubarb: wash it well, remove any tough strings, and cut it into pieces about 1-1.5 cm long. Set aside.
2. In a large bowl, mix the dry ingredients: white flour, oats, baking powder, and lemon zest.
3. In another bowl, combine the wet ingredients: softened butter, sugar, the yolks from the 3 eggs (the egg whites are set aside), milk, sour cream, and vanilla extract. Mix until the mixture comes together.
4. Whip the egg whites in a clean bowl until stiff peaks form.
5. Pour the wet ingredients over the dry ones and mix until combined. The dough should be fairly thick, easy to spread with a spatula.
6. From this mixture, set aside 3 tablespoons in a separate bowl for the final step.
7. Line a baking tray of about 32x35 cm with parchment paper. Pour the remaining mixture into the tray and level it out.
8. Sprinkle the rhubarb pieces evenly over the top.
9. Fold the 3 tablespoons of reserved mixture into the whipped egg whites and gently mix to avoid losing volume.
10. Spread this mixture over the rhubarb as evenly as possible.
11. Bake the pie in a preheated oven at 180°C for 35-40 minutes. Check that the top is golden and the center is no longer liquid.
12. Let it cool in the tray, then it can be cut and served either warm or cold.
Why I make this recipe often
First of all, it's a simple way to use rhubarb from the garden or market. I love the combination of the dense oat base and the slightly tangy fruit layer. It's not fussy, quick to make, and doesn't require complicated ingredients.
Tips and variations
Tips
- The oats should be fine; otherwise, they may remain crunchy in the base.
- If the rhubarb is very juicy, let it sit with a little sugar for a few minutes to draw out the juice, then drain.
- The egg whites should be beaten until stiff peaks form; otherwise, the top layer will collapse while baking.
Substitutions
- If you don't have sour cream, you can use full-fat yogurt.
- Whole wheat flour can replace some of the white flour, but the result will be denser.
- Sugar can be reduced if you prefer it less sweet, but keep in mind that rhubarb is quite tart.
Variations
- Instead of rhubarb, you can use apples, plums, sour cherries, or berries.
- Add cinnamon or nutmeg to the dry mixture for extra flavor.
- You can sprinkle a few chopped almonds or walnuts on top for a crunchy layer.
Serving ideas
- It’s good on its own, but also works with a bit of whipped cream or cold yogurt.
- It can be served for breakfast or as an afternoon snack.
Frequently asked questions
1. Do I need to peel the rhubarb before using it?
Not necessarily, but if it’s very fibrous or has thick skin, you can peel the outer part.
2. Can the pie be made with just flour, without oats?
Yes, but it will have a different texture. The oats add extra consistency.
3. Should the egg whites be stiff or just soft peaks?
It’s best to beat them to stiff peaks so they hold well on the pie while baking.
4. What if I don’t have a tray exactly 32x35 cm?
Use a similar-sized tray; if it’s smaller, the pie will be thicker, if it’s larger, it will be thinner.
5. How do I know when it’s done?
The top should be slightly golden and not jiggle when touched.
Nutritional values
Approximately, per serving (out of 12):
Calories: 270-300 kcal
Protein: 5-6 g
Fat: 10-12 g
Carbohydrates: 40-42 g
Values are approximate, depending on the actual serving and how fatty the sour cream used is.
Storage and reheating
The pie keeps in the fridge, covered, for up to 3 days. It can be served cold or warmed slightly in the oven or microwave. It’s best in the first two days; afterwards, the base tends to absorb moisture from the rhubarb. I do not recommend freezing, as the texture will change.