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Rhubarb Pie

"Yummy rhubarb pie. Use a heaping tablespoon of flour."

By allrecipes · From Open Recipes · 6 ingredients
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Illustration of Rhubarb PieIllustration

Why it works: Flour and rhubarb match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 638 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

1 - 9 inch pie
Prep10 min
Cook45 min

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 425°F (220°C). Fit half of the pastry into a 9-inch pie plate, leaving the other half for the top.

  2. In a large bowl, whisk the egg, white sugar, all-purpose flour and salt until smooth.

  3. Add the chopped rhubarb to the bowl and toss until every piece is coated.

  4. Spoon the filling into the bottom crust, cover with the top crust, cut a few vents, then seal and trim the edges.

  5. Bake at 425°F (220°C) for 15 minutes.

  6. Reduce the oven to 350°F (175°C) and bake 30 minutes more, until the crust is golden, the filling bubbles through the vents and the center reaches 160°F (71°C).

  7. Cool on a rack for at least 1 hour so the filling can set before slicing.

By allrecipes. Recipe from Open Recipes.

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Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + rhubarbtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together638 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 10% of all pairs
    Aroma overlaplow
    Mentioned together89,462 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + sugartop 10% of all pairs
    Aroma overlapstrong
    Mentioned together122,252 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + rhubarbtop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together1,852 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Egg and flour share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs