During a whimsical journey through the countryside of Hungary, I had the fortune to encounter a delightful and traditional dessert known as Barossky Rhubarb Pie with Cinnamon. This rustic pie combines the tartness of fresh rhubarb with the warm, spicy notes of cinnamon, creating a harmony of flavors that dance upon the palate. Wrapped in a flaky, buttery crust, each slice offers a comforting taste of local tradition and seasonal bounty. The rhubarb, with its vivid hue and sharp, refreshing bite, perfectly balances the sweet, aromatic cinnamon, evoking memories of springtime harvests and communal gatherings.
Motivated by this serendipitous discovery and eager to savor this blend of flavors back home, I embarked on a mission to master this recipe. Through dedication and a touch of culinary intuition, I succeeded in recreating the essence of Hungarian heritage in my own kitchen. Now, with great excitement and a sense of accomplishment, I’m thrilled to share this beloved Barossky Rhubarb Pie and Cinnamon recipe with you, inviting you to partake in the rich tapestry of flavors that define this exquisite dessert.
barossky rhubarb pie and cinnamon
During a delightful trek through the Hungarian countryside, I stumbled upon the exquisite traditional dessert known as Barossky Rhubarb Pie with Cinnamon. This pie masterfully blends the tart freshness of rhubarb with the warm, comforting spice of cinnamon, all encased in a flaky, buttery crust. The interplay of flavors captures the essence of local tradition and seasonal harvests, creating a comforting taste experience. Motivated by this discovery, I embarked on a personal quest to recreate this culinary gem. Through dedication and experimentation, I successfully captured the essence of this Hungarian delight in my own kitchen. Now, I am thrilled to share this Barossky Rhubarb Pie and Cinnamon recipe with you, inviting you to partake in the rich tapestry of flavors that define this exceptional dessert. This journey hasn't just been about baking a pie; it's an ode to the joy of rediscovering simple, profound pleasures through the art of pastry, making each slice a celebration of culinary exploration and shared heritage.
Equipment
- 1 oven
- 1 wooden spoon
Ingredients
- 60 g of oil
- 380 g brown sugar
- 2 eggs Vocational size
- 1 tsp vanilla extract
- 300 g flour
- 1 tsp soda
- 1 tsp cinnamon
- 500 g rhubarb, cut into 2 cm pieces
- Grated zest of 1 lemon
- 1 cup sour cream
- 80 g brown sugar
- 1 tsp cinnamon
Instructions
- Beat the butter with brown sugar.
- Add eggs and vanilla.
- Stir the sifted flour, baking soda and cinnamon.
- Add rhubarb zest and sour cream.
- Stir with a wooden spoon.
- Spoon the batter into a greased and the laid paper baking molds for cakes 22 cm.
- Sprinkle with sugar and cinnamon.
- Bake in a preheated 180 ° C oven for 50-60 minutes
Cooking tips about barossky rhubarb pie and cinnamon
- Selecting and Preparing Rhubarb: Choose fresh, firm stalks of rhubarb that have a bright red color for the best flavor and presentation. Remember to trim the ends and discard any leaves (as they are toxic). Cut the stalks into small, uniform pieces to ensure even cooking throughout the pie.
- Balancing the Tartness: Rhubarb is naturally tart, which can be balanced by adjusting the amount of sugar in your filling. Consider adding a little orange or lemon zest to the mix for added depth of flavor and a subtle citrus note that pairs beautifully with cinnamon.
- Enhancing with Cinnamon: Use high-quality ground cinnamon for the filling to infuse the pie with its warm, spicy aroma. The quantity can be adjusted according to taste, but remember that cinnamon should complement rather than overpower the rhubarb.
- Thickening the Filling: To prevent the pie from becoming too runny, incorporate a thickening agent like cornstarch or all-purpose flour into your rhubarb mixture. This step is crucial for achieving the desired consistency of the pie filling.
- Creating the Perfect Crust: For a flaky and golden crust, keep your butter (or shortening) cold and handle the dough as little as possible to avoid developing too much gluten. Chill the dough before rolling it out to make it easier to work with and to help retain its shape during baking.
- Assembling the Pie: When assembling your pie, layer the rhubarb and cinnamon filling evenly within the crust, dotting the top with small pieces of butter before sealing it with the top crust. This will add richness and help distribute flavors evenly while baking.
- Venting: Cut slits in the top crust of your pie to allow steam to escape during baking. This prevents the buildup of pressure and helps to cook the filling evenly.
- Preventing Crust Overcooking: To keep the edges of your pie from burning, consider covering them with foil or a pie crust shield during the first part of baking, removing it towards the end to achieve a uniformly golden crust.
- Baking Temperature and Time: Bake your pie at a high temperature initially (around 425°F or 220°C) for about 15-20 minutes, then lower the heat (to approximately 350°F or 175°C) for the rest of the baking time. This approach helps set the crust and thoroughly cook the filling without overbrowning.
- Cooling Before Serving: Allow the pie to cool on a wire rack for several hours after baking. This resting period lets the filling set properly and makes slicing easier, ensuring a perfect piece of pie each time.
Serving suggestions about barossky rhubarb pie and cinnamon
- Vanilla Ice Cream: There’s nothing more classic than pairing a slice of this pie with a scoop of creamy vanilla ice cream. The cold, sweet ice cream perfectly complements the pie’s tartness and the warmth of the cinnamon.
- Whipped Cream: A dollop of lightly sweetened whipped cream on top of each slice can soften the sharpness of the rhubarb and add a luxurious texture contrast to the flaky crust.
- Fresh Berries: Serve your pie alongside a bowl of fresh strawberries or raspberries. The berries not only add color but also enhance the pie’s fruity flavors without overpowering the delicate balance of rhubarb and cinnamon.
- Cheddar Cheese: For a nod to traditional pairings, offer a slice of sharp cheddar cheese with your pie. The cheese’s tanginess and the pie’s spiciness create a surprisingly harmonious blend of flavors.
- Warm Custard: Pouring a thin layer of warm, vanilla-scented custard over a slice of this pie adds a comforting richness and makes for an indulgent dessert experience.
- Cinnamon Spiced Coffee: Brew a pot of coffee and add a cinnamon stick or a dash of ground cinnamon to complement the pie’s warming spices. The aromatic spice in the coffee pairs beautifully with the cinnamon used in the pie.
- Rhubarb Compote: If you’re a fan of intense rhubarb flavor, consider making a quick rhubarb compote by simmering chopped rhubarb with a bit of sugar and water. Serve this alongside the pie for an extra punch of tartness.
Top 5 FAQs about barossky rhubarb pie and cinnamon
- What makes Barossky Rhubarb Pie with Cinnamon unique? Barossky Rhubarb Pie stands out due to its perfect blend of the tart freshness of rhubarb and the warm, comforting spice of cinnamon. These flavors are encased in a flaky, buttery crust, creating a dessert that embodies the essence of local Hungarian tradition and celebrates the seasonal harvest.
- How do I select the best rhubarb for this pie? For the best flavor and presentation, choose fresh, firm stalks of rhubarb that have a bright red color. Remember to trim the ends and discard any leaves, as they are toxic. Cutting the stalks into small, uniform pieces ensures even cooking throughout the pie.
- Can I adjust the amount of cinnamon or sugar in the recipe? Absolutely! While the recipe captures the traditional balance of flavors, you’re encouraged to adjust the amount of cinnamon and sugar based on your personal taste preferences. Cinnamon should complement rather than overpower the tartness of the rhubarb, and the sugar can be balanced depending on the natural tartness of your rhubarb and your desired sweetness level.
- What’s the best way to prevent the pie crust from becoming too hard or soggy? Achieving a perfect crust involves keeping your butter (or shortening) cold and handling the dough as little as possible to avoid developing too much gluten. Additionally, chilling the dough before rolling it out makes it easier to work with and helps retain its shape during baking. Using a thickening agent like cornstarch or all-purpose flour in your rhubarb mixture also prevents the filling from making the crust soggy.
- How long should I bake the pie, and at what temperature? Begin by baking your pie at a high temperature (around 425°F or 220°C) for about 15-20 minutes, then lower the heat (to approximately 350°F or 175°C) for the rest of the baking time. This method helps set the crust and thoroughly cook the filling without overbrowning. Keep an eye on your pie as oven temperatures can vary, adjusting the baking time as needed to achieve a golden, flaky crust and evenly cooked filling.
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