How to Make a Summer Upside-Down Rhubarb Pie

  • 37
  •  
  •  
  •  
  •  
    37
    Shares

Sour-Sweet Rhubarb Pie

A sour-sweet upside-down rhubarb pie is perfect in spring and summer when this unassuming and largely ignored plant explodes to life in forgotten corners of almost any garden.

Rhubarb is a reddish stacks and green gigantic leaves vegetable the ancient civilisations used in medicine for its numerous health benefits. Although it has a sour taste and might require sugar to make it acceptable for consumption, rhubarb is packed with vitamins, minerals, antioxidants (with polyphenols level even higher than kale) and all the goodies our body needs and nature provides free of hassle.

Because it is a relentless veggie, rhubarb would grow anywhere it finds enough water and does not require any care at all. You can plant a stem in the corner of your garden and forget about it. Next season, you’ll see a large umbrella of massive dark-green leaves that hide the beautiful red stacks just perfect for compote, jam or pies.

rhubarb plant

Rhubarb originates from Asia but strives in damp environments all over the globe. 

The UK being dump all the time, no matter how deep I dug, I could not get rid of all the rhubarb roots, so they keep making it to the surface every spring.

Rather than fighting a losing battle with a stubborn veggie, I decided to make use of the health benefits it is packed with and enjoy it with coffee! The rhubarb pie in season is perfect for it!

One crucial thing about rhubarb: use the red stacks (peeled) and remove the leaves as they are poisonous!

Since I am trying to use a healthy plant for this pie, I did not jam-pack it with sugar. I always use organic coconut sugar, less processed and unhealthy than the white, refined sugar. All the other ingredients are organic, too, and so is the coffee I drink. I can only hope all these efforts matter in the end.

Of course, there is always a debate over acidic vs alkaline. Now, everything mentioned above is acidic, which does not help prevent bad things from happening to our bodies.

Then so is the polluted air we breathe thanks to the fumes from industrial flue-gas stacks and the heavy metals exhaust fumes from buses and trucks. 

Of course, all these pollute way more than the gas boilers in our homes the government wants us to replace with a lot more expensive/allegedly green ones in a few years. But, hey, aren’t the world governments hypocritically vowing to reduce greenhouse gas emissions twenty years from now? As if they are not a century too late!

It is a kind of mission impossible to reverse the incredible damage we did to our planet with the industrial revolution. Still, nobody can take from us the beautiful illusion of healthy eating. Do you see what I see when reading this? I know you do!

Back to baking and our rhubarb pie, now is the right season for collecting a few stacks, removing the leaves and give it a go, so here is the how:

Ingredients for Upside-Down Rhubarb Pie

Rhubarb

Eggs

Sugar

Flour

Butter

Baking powder

Salt

Vanilla extract

Orange zest

Spices: cinnamon, cloves

Semolina

Method

Before you start, take the eggs out of the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.

Wash the rhubarb stacks, peel and cut in tiny pieces, about 1 cm. Mix with sugar and spices and leave aside.

Preheat the oven and grease the baking tray.

In a large bowl, place the eggs, salt, orange zest, vanilla, sugar and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.

Add the melted and cooled butter and continue mixing with a spatula.

Sieve the flour, add the baking powder to it and place it over the above composition. Mix until incorporated, but not for too long, or you risk flattening the batter.

For the upside-down version of the rhubarb pie, grease the tray with slightly melted butter, place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina, then add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.

This method is similar to the upside-down orange cake, another delectable dessert popular in the winter season. The caramelized fruits make both an indulgent side for your daily coffee!

Alternatively, you can place the batter first in a greased tray, sprinkle semolina and add the rhubarb only. Discard the juice for this option as it will take longer to absorb, and it might not allow thorough cooking.

Bake for 30-40 minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready. 

Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.

You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.

Cut the upside-down rhubarb pie in squares when completely cool and serve with your preferred coffee.

Mine is always cappuccino, except when I don’t have enough time to make one. What’s yours?

upside-down rhubarb pie

Upside-Down Rhubarb Pie

Soft, moist and scrumptious sour-sweet spring rhubarb pie, perfect for your morning coffee!
5 from 18 votes
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Cuisine International
Servings 30 squares

Equipment

  • Baking tray
  • Electric mixer
  • Spatula
  • Large bowl
  • Chopping board

Ingredients
  

  • 5 pcs eggs large, organic
  • 5+2 tbsp organic coconut sugar the extra 2 for rhubarb
  • 200 g white flour organic, light
  • 70+20 g organic butter melted and cooled. The extra 20g to grease the tray
  • 1 tsp baking powder
  • 1 tsp salt sea/rock
  • 1 tbsp semolina
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions
 

  • Remove the eggs from the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.
  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Slightly melt the extra 20 g of butter and grease the baking tray, base and walls.
  • Wash the rhubarb stacks, peel and cut in about 1 cm pieces. Mix with sugar and spices and leave aside.
    cut rhubarb
  • In a large bowl, place the eggs, salt, orange zest, vanilla, sugar and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.
    rhubarb pie ingredients
  • Add the melted and cooled butter and continue mixing with a spatula.
  • Sieve the flour, add the baking powder to it and place it over the above composition. Mix until it incorporates, but not for too long, or you risk flattening the batter.
    flour
  • Place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina, then add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.
  • Bake for 30-40minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready. 
    upside down and fruit on top versions
  • Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.
  • You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.
  • Cut in squares when completely cool.
    squares

Notes

If you are not part of my household, you could probably store the rhubarb pie in an airtight container in the fridge for up to three-four days. At ours, it barely made it to the next morning’s coffee!
Freezing might be an option, but again, I cannot vouch for it. In theory, it should be alright for up to three months.
I don’t buy cakes, let alone frozen ones and do not believe in things that are not freshly/homemade, so I’m not your guy there!
On a separate occasion, I baked this rhubarb pie in two square trays. I used a mix of rhubarb and cherries for variation and divided the batter for an upside-down pie and a regular one, with the fruits sprinkled on top. Both delicious!
Keyword rhubarb pie, upside-down rhubarb pie

Sour-Sweet Rhubarb Pie


  • 37
  •  
  •  
  •  
  •  
    37
    Shares
  • 37
    Shares

The World Is An Oyster

Working as a journalist during university was pretty exciting. But landing a cruise ship job barely a year in my new graduate career was something else! Overnight, I moved from an already exhilarating job to an even better one. One that would allow me to wake up every morning in a different country. What more can a twenty-something wish for? The fact that I was fluent in a few languages helped. It made it easier to obtain the position I was seeking at the Shore Excursions department. Apart from dispatching tours in the morning and selling tickets in the evening, I would spend nearly every day on different trips. I did this a few years, spending half a year onboard and about two months at home. I enjoyed it immensely. I met fascinating people from all over the Globe and collected memories to last me a lifetime. Not to mention that I received a salary for seeing all those magnificent places the Earth has to offer! In an ideal world, everybody should live as they want. For me, that would translate into travel, then travel some more and keep travelling!

You may also like...

37 Responses

  1. Toni says:

    5 stars
    This is really good! Rhubarb is one of my favorites now! And this is perfect!

  2. Shannon says:

    I have always been interested in cooking with rhubarb! This looks so yummy! Sounds like a perfect addition to summer! Thank you for sharing!

  3. 5 stars
    This looks so good! I’ve only tried creating strawberry rhubarb crisp and loved it. I bet this pie will be absolutely scrumptious as well! Can’t wait to get some rhubarb to try this out.

  4. Jeannie says:

    5 stars
    Hope to get some rhubarb and try this recipe!

  5. Gabriela Herrera says:

    5 stars
    I love coming to your website especially for sweet recipes you never ever dissapoint.

  6. Emmeline says:

    This looks pretty good! I’ve actually never tried rhubarb before, but you’ve inspired me

  7. Jimmy Clare says:

    This looks tasty can you send me a piece

  8. Lyssa says:

    5 stars
    Oh wow! This looks amazing! I can’t wait to try this recipe out. It’s about that time of year for pies.

  9. Kasey says:

    5 stars
    A delightful recipe for this time of year when rhubarb is in season. Delicious!

  10. Kelly says:

    Okay, I have never had rhubarb before! My boyfriend’s mom thought I was crazy, so she’s actually making me a rhubarb pie next week when we go visit. I might have to make it myself if I end up liking it.

  11. Katie Youngs says:

    5 stars
    This was exactly what I was looking for! I was in need of a new rhubarb recipe and came across this one. It was delicious and my whole family loved it!

  12. Gloria says:

    5 stars
    My baba used to grow rhubarb in her garden when I was a kid. I would go and pick it. Then I would dip it in sugar and eat it LOL. This sounds like a delicious dessert for summer.

  13. 5 stars
    I enjoy reading all of your recipes. I feel like I’m always learning something new. Another great recipe.

  14. Kay says:

    5 stars
    Rhubarb is one of my favourites, I always thought it was a fruit?! I might have a go at growing some myself if it’s that easy!
    Your cake looks so good, I will be making it at the weekend and a lot more often if the rhubarb grows well?

  15. 5 stars
    I absolutely love how simple this recipe is. The ingredients are fresh and wholesome. I better get myself in gear and make this. I haven’t seen rhubarb yet. Which is strange! Thanks for sharing your recipes!

  16. Gabriela Herrera says:

    5 stars
    I wish we had rhubarb here I have to travel 4 hours just to find it. What a great representation of how tasty this vegetable can be.

    • If you can buy a plant in a pot from any garden centre that sells it, plant it in the corner of your garden or a larger pot on a balcony and wait for the next season. You will make this pie at half price:))

  17. 5 stars
    I have never cooked with rhubarb before. I have seen a lot of recipes using rhubarb and I am curious about the taste. Thanks for explaining about how to prepare it and use it in recipes. This upside down pie looks amazing. I will have to try this recipe using rhubarb.

  18. Nora says:

    5 stars
    This pie looks so delicious! Can’t wait to try it out! Thanks for sharing!

  19. 5 stars
    Yumm this looks so good. I admit I’ve never made a rhubarb pie before, but I’m ready to try now. It looks so soft and moist. I can’t wait to try this. Thank you for this great upside down rhubarb pie recipe!

  20. Dang, this looks so good! I’ve had some store-bought rhubarb pie before, but I didn’t care for it that much. It was too sweet and too thick. Maybe if I make them myself, it will taste good.
    You always have the best recipes, so I will definitely give it a try.
    I didn’t know that rhubarb is such an easy plant to plant? I will try to plant them; they are so beautiful. But do you think it’s not too dangerous to plant them if you have little kids?

    • As a rule, I don’t buy store sweets; they are sickly-sweet and contain god knows what, preservatives and all sorts, nothing healthy, organic or tasty! I’m with you on that! This pie is ready in less than an hour and is just perfect. I left you a link to check which plants are safe or not for young kids. Rhubarb is okay as long as you don’t eat the leaves and the lowest part of the stem.

  21. Emily Flint says:

    5 stars
    I’ve been looking for good rhubarb recipes since the rhubarb in my garden is going crazy! I’m so glad I found this recipe, easy and delicious!

  22. 5 stars
    This cake looks similar to the one my mother makes every year when her rhubarb thrives. I absolutely adore baking with rhubarb and I will be trying this cake when my parents visit next month!

  23. 5 stars
    That looks absolutely amazing. I always loved rhubarb pie but never had the courage to make it. I love all your instructions and look forward to making it in. my own kitchen. Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!