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Dessert

Rhubarb Pie or Tart

A fruit pie or tart made with rhubarb, sugar, water, and a pie crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and rhubarb are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,852 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Rhubarb Pie or Tart

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Remove the leaves from the rhubarb stalks and peel off the thin skin.

  2. Cut the rhubarb into pieces about 1 inch long and sprinkle a little fine sugar into a quart basin.

Cook the rhubarb

  1. In a saucepan, combine the rhubarb, sugar, and water.

  2. Simmer gently, shaking the pan often until the rhubarb turns green.

Assemble and bake

  1. Once cooled, place the rhubarb in a tart dish with just enough syrup to keep it moist.

  2. Cover with a light pie crust and bake until the crust is golden.

  3. Cut the crust into quarters and fill the dish with custard or cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + rhubarbtop 18% of all pairs
    Smell alikemoderate
    Cooked together1,852 recipes

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

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

What each ingredient does

Rhubarb
Provides the main filling, with tart flavour and a soft texture once cooked.
Common lump sugar
Sweetens the tart rhubarb and helps form the syrup that keeps the filling moist.
Pie crust
Encloses the filling and browns in the oven to form the top layer.

The step that matters

Simmer gently and stir often. Rhubarb breaks down quickly at high heat, so a gentle simmer with frequent shaking keeps the pieces intact and reduces the risk of scorching on the bottom of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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