Name: Rhubarb Pie
Ingredients: young rhubarb (or peeled tough rhubarb); ½ cup sugar; 1 teaspoon butter; cinnamon or nutmeg (optional); pie crust

Why it works: Rhubarb and cinnamon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Rhubarb Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

If using tough rhubarb, peel it and cut into ½ inch pieces.
Line a pie plate with the crust.

Fill and bake

Fill the crust with rhubarb and sprinkle with sugar and butter.
If desired, add cinnamon or nutmeg for flavor.
Cover with another crust and seal the edges.
Bake at 400°F (200°C) for about 30 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Rhubarb + cinnamontop 3% of all pairs

Smell alikestrong

Cooked together279 recipes

Shared aroma: methyl cinnamate (strawberry).
Sugar + cinnamontop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + cinnamontop 15% of all pairs

Smell alikemoderate

Cooked together17,784 recipes

Shared aroma: anethole (sweet, anise).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Rhubarb + sugartop 18% of all pairs

Smell alikemoderate

Cooked together1,852 recipes

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

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rhubarb: Provides the tart flavour and the bulk of the filling, releasing juice as it cooks.
Sugar: Sweetens the tart rhubarb and helps draw out its juices during baking.
Butter: Adds richness and a little fat to the filling as it melts over the fruit.

“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.