5 divine rhubarb pie recipes. Healthy, leavened and with cottage cheese

The season of Curly Curly, also known as rhubarb, is short, from May to June.

You can make a delicious cake from this plant, which is very rich in vitamins.

It is rhubarb that is rich in vitamin B, magnesium, iron, potassium and is also beneficial in the fight against obesity, as it binds fat!

Let’s introduce the recipes for divine and tender rhubarb cake.

Healthy rhubarb cake with almonds

Try baking an easy yet very healthy vegan rhubarb cake with almond and spelled flour, maple syrup and pistachios.

Ingredients

• 1 cup spelled flour
• 1/2 cup almond flour
• 1/2 tsp sea salt
• 3 tablespoons of coconut oil
• 2 tbsp maple syrup or honey
• 2 tablespoons of soy milk

Ingredients for the filling

• 3 stalks of rhubarb, washed and cut into small pieces
• 3 tbsp maple syrup or honey
• 1 teaspoon of lemon juice
• 1 tsp vanilla extract
• A handful of raspberries
• 1/4 cup chopped pistachios or sliced ​​almonds

Method

• Line a tray with baking paper or sprinkle with flour.
• In a large bowl, combine spelled flour, almond flour, salt and mix well.
• Add the coconut oil and mix with your fingers until the mixture resembles breadcrumbs.
• Add the maple syrup, milk and mix until the dough comes together.
• Use the dough to create an even layer on the baking sheet and press it to the edges.
• Prick the dough a few times with a fork and put it in the fridge for at least 30 minutes.
• While the cake is cooling, preheat the oven to 180°C and then bake for ten minutes.
• While the dough is chilling, prepare the filling.
• Mix rhubarb, maple syrup, lemon juice and vanilla extract.
• Spread the filling over the pastry and bake for a further 30-35 minutes, or until the rhubarb is tender and the edges of the pie are golden.
• Sprinkle the finished cake with raspberries and the nut mixture.

Yeasted rhubarb cake with crumble

If you like soft and fluffy pastries, try the leavened version of this delicious rhubarb cake.

Ingredients

• 4 egg yolks
• 150g of sugar
• 20g of yeast
• 1 cup lukewarm milk
• 470g plain flour
• Zest of 1 lemon
• 65g of melted butter
• 500g of rhubarb

Crumb ingredients

• 180g plain flour
• 100g of sugar
• 125g of melted butter

Method

• Line a tray with baking paper or dust it with flour.
• In a large bowl, mix the egg yolks with the sugar.
• In another bowl, mix yeast with sugar, cover with lukewarm milk and let the yeast rise.
• Add the yeast mixture to the yolk mixture.
• Add flour, lemon zest, melted butter and mix everything well.
• Let the dough rise for one hour or until it has doubled in size.
• Flatten it, transfer it to a baking sheet and let it rise for another 30 minutes.
• Prepare the crumble by mixing all the ingredients.
• Then spread the chopped rhubarb on top and sprinkle with breadcrumbs.
• Bake for 25-35 minutes at 180°C or until golden.

Cheesecake with rhubarb

This recipe will surely surprise those around you, as you will get a cake that is a bit inside out. Thanks to the curd dough, it will fall apart on the tongue.

Ingredients

• 4 stalks of peeled and chopped rhubarb
• 3 eggs
• 1 cup of sugar
• 1 tablespoon of vanilla extract
• 250g of full-fat cottage cheese (you can use semi-fat or fat-free)
• 1/4 cup spelled or plain wheat flour
• 1/4 teaspoon salt
• 1 teaspoon of baking powder
• 1/4 cup chopped nuts

Method

• Preheat the oven to 180°C.
• Spread the chopped rhubarb on the bottom of the greased tin.
• Beat eggs with sugar in a bowl, add vanilla extract and cottage cheese.
• In another bowl, mix the flour with the salt and baking powder, then fold into the egg mixture.
• Pour the resulting dough over the spread rhubarb.
• Finally, sprinkle with chopped nuts and bake for 40-45 minutes, or until the dough sticks to a skewer.

Are you a rhubarb food lover? Try any of the 3 easy rhubarb recipes.

French rhubarb pie with strawberries

Depending on your taste, you can add other fruits, such as apples, to this recipe.

Dough ingredients

• 2.5 cups plain flour
• 1.5 teaspoons of sea salt
• 1/2 cup cold butter, cut into cubes
• 3/4 cup cold water

Ingredients for the filling

• 3-4 stalks of peeled and chopped rhubarb
• 300g of chopped strawberries
• 1/2 cup cane sugar
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 egg yolk beaten and mixed with 1 teaspoon water for brushing

Method

• Mix flour and salt, add chopped butter and mix until lumps form.
• Add 1/2 cup of cold water to the mixture and incorporate.
• Add the remaining water 1 tablespoon at a time until the dough starts to form a ball.
• Divide the dough in half, shape into balls and wrap in foil to chill in the fridge for at least 1 hour.
• Preheat the oven to 200°C.
• Mix the ingredients for the filling and set aside. (except egg and water)
• On a floured surface, roll out 1 dough ball into a 30 cm sheet.
• Then fill the cake pan/pan with the batter.
• Trim the excess dough, leaving at least a 10cm overhang.
• On a lightly floured surface, roll out the second ball onto a 30cm sheet.
• Spread the rhubarb filling on the cake tin filled with the dough.
• Then spread the second rolled sheet on top and bend the edges.
• Create ventilation holes with a knife or poke with a fork.
• Brush with egg and water.
• Place the cake in the oven on a baking sheet to prevent it from bubbling into the oven.
• Bake for 20 minutes at 200°C, then lower the oven temperature to 180°C and bake for another 1 hour.

Pudding and rhubarb pie

Why not try an unusual version of this cake with the addition of vanilla pudding?

Dough ingredients

• 250 g semi-coarse flour
• 50g of cane sugar
• 80g butter, softened
• 1 tbsp baking powder
• 1 large egg

Ingredients for the filling

• 1/2 vanilla pudding
• 1 tablespoon of white (Greek) yogurt
• 3 tablespoons granulated sugar
• 1 egg
• 1 tbsp softened butter
• 450g chopped rhubarb
• A handful of sugar to sweeten the rhubarb

Method

• Mix the chopped and peeled rhubarb with a little sugar in a bowl and set aside.
• Mix all the ingredients for the dough and spread it in a floured cake pan.
• Press the dough into a thin layer that is higher at the edges, about 2 cm.
• Mix the custard in the yogurt, add sugar, water and slowly bring to a boil.
• Mix the egg and a spoonful of butter into the finished pudding.
• Pour the custard mixture onto the prepared dough, sprinkle with rhubarb and bake for about 40 minutes.

Don’t like any of the recipes? Get inspired by these recipes for rhubarb scones and you will be sure to choose.

A plant with two faces

Rhubarb is a very healthy plant, but also dangerous at the same time.

That is why it is important to prepare it properly. Rhubarb contains oxalic acid, which must be handled properly. Thanks to just the right treatment, our body can use the health-promoting substances contained in rhubarb.

Thanks to the oxalic acid, rhubarb should not be consumed by people suffering from rheumatism, kidney stones or Rhubarb should definitely not be eaten by people with kidney, stomach acid or bladder problems. You should be careful when administering to children, breastfeeding or pregnant women.

It is known that rhubarb should be harvested only during its season – from May to June. It becomes more dangerous in the off-season.