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Rhubarb coconut pie recipe

Rhubarb coconut pie recipe



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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

If you are looking for a different kind of rhubarb, try this rhubarb pie with a special twist. The rhubarb filling is topped with a crunchy layer of sweetened coconut flakes.

3 people made this

IngredientsServes: 12

  • For the base
  • 30g butter, softened
  • 100g caster sugar
  • 2 teaspoons vanilla sugar
  • 100ml milk
  • 2 eggs
  • 125g plain flour
  • 2 level teaspoons baking powder
  • 1 pinch salt
  • For the rhubarb filling
  • 600g trimmed pink rhubarb (peeled if sticks are thick and fibrous)
  • 125g caster sugar
  • 1 tablespoon cornflour
  • For the coconut topping
  • strawberry jam
  • 40g butter
  • 4 tablespoons milk
  • 50g dessicated unsweetened coconut
  • 100g caster sugar

MethodPrep:25min ›Cook:35min ›Ready in:1hr

  1. Preheat oven to 200 C / Gas 6. Grease a cake tin.
  2. Beat butter, sugar and vanilla sugar till creamy. Beat milk and eggs in another bowl and add. Sieve flour and baking power and add. Fold in to combine.
  3. Tip mixture in tin and even out with a spatula. Bake in the preheated oven for 15 minutes.
  4. For the filling place rhubarb with 125g sugar in a saucepan and slowly cook till soft. You might have to add a couple tablespoons water at the beginning so it does not burn before it starts to release its juice. Spoon a bit of the juice in a small bowl and stir with the cornstarch till smooth. Add it back to the rhubarb and let come to the boil, stirring, till the mixture thickens and turns clear again. Remove from the hob and let cool.
  5. Thinly spread the baked base with strawberry jam, then distribute rhubarb on top.
  6. For the coconut topping melt the butter and stir in milk, coconut and sugar. Dot on the filling and gently spread. Bake till the topping is lightly browned, a further 20 minutes. Let cool completely after cutting.

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Reviews & ratingsAverage global rating:(4)


Rhubarb Berry Crisp

This scrumptious, tasty Rhubarb Berry Crisp is one of the most amazing fruit dessert picks to enjoy all summer long!

It's so simple to make with very little prep too! It's loaded with fresh rhubarb, strawberries and cherries with a lovely oat streusel crisp topping on top that is to die for. Treat yourself with a scoop or 2 of vanilla ice cream on top of your mouth-watering berry crisp to take it to the next level!

If you love pie but want to do half the work, make a fruit crisp! Enjoy it warm from the oven! It's totally delish!


Instructions

Combine the sugar and almonds in a food processor and process until the almonds are finely ground. Add the flour, coconut, and salt. Pulse several times to mix. Scatter the butter over the dry ingredients, then pulse until the mixture resembles coarse crumbs. Do not overprocess. Transfer the mixture to a bowl and rub the topping between your fingers, until the texture is uniform. Refrigerate. When the pie has baked for 30 minutes, remove it from the oven and carefully spread the topping over the fruit. Bake the pie for 25 to 35 minutes more, until the topping is golden brown and any visible juices bubble thickly. Transfer the pie to a rack and cool. Serve slightly warm or at room temperature.


Recipe Summary

  • 1 (9 inch) unbaked pie shell
  • ⅓ cup white sugar
  • 1 tablespoon all-purpose flour
  • 2 cups chopped fresh rhubarb
  • 1 (8 ounce) package cream cheese, softened
  • ⅓ cup white sugar
  • 2 eggs
  • 1 cup sour cream
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract

Preheat the oven to 425 degrees F (220 degrees C). Place the unbaked pie crust into a 9 inch pie plate.

In a medium bowl, stir together the flour and 1/3 cup of sugar. Add the rhubarb, and toss to coat. Pour into the pie shell.

Bake for 15 minutes in the preheated oven. While it bakes, mix together the cream cheese, 1/3 cup of sugar and the eggs until smooth and well blended. Pour over the rhubarb when the 15 minutes is up, and return to the oven.

Reduce the oven temperature to 350 degrees F (175 degrees C). Bake the pie again for 30 minutes. While it is baking this time, stir together the sour cream, 2 tablespoons of sugar and vanilla until smooth. Spread over the top of the pie as soon as it comes out of the oven. Allow to cool, then cut into wedges and serve.


Make Coconut-Stuffed French Toast for Mother's Day

French toast might not require a formal recipe when we’re just talking about getting a weekday breakfast on the table. But an occasion like Mother’s Day calls for a French toast that’s a bit more elaborate and a method that takes simple custard-soaked-bread from ordinary to spectacular.

To that end, we're making stuffed French toast. Inspiration begins with the stuffed French toast in Denny’s commercials that I would covet growing up and detours to Hong Kong for a style that’s spread with peanut butter, stacked double tall. For this recipe, I layer thick-cut bread with a game-changing, chewy coconut filling. The sandwiches are then bathed in a custard that’s delicately scented with rosewater, almond, and cardamom before frying up to a proper tan. Finally, they’re met on the plate with a generous spoonful of rhubarb and raspberry compote and a flurry of garnishes—ground pistachios, coconut whip and flakes, maple syrup, rose petals, and sprinkles. Yes, sprinkles, because a day celebrating those who have mothered us seems the time for every flourish.

A flurry of garnishes finish off this special occasion-worthy stuffed French toast.

Photo by Joseph De Leo, Food Styling by Erika Joyce

All together, the toast is a sweet-sharp balance of bright berry and rhubarb, mellowed by coconut and cream. There is a tumble of textures the crisp edge of the bread against the plush filling, then the contrast of the supple sauce atop and a subtle crunch of nuts to finish.

With any French toast, your choice of bread is crucial. For this toast, it can only be a sandwich loaf (think Pullman, shokupan, or pain de mie). It should be a slab, a quadrilateral monolith, tightly crumbed and consistent throughout. Nothing too open, or the filling seeps out. Sandwich bread fries up into a golden dream.

The method for the filling is a treasure hidden in plain sight I found it in the instructions for Dorie Greenspan’s Florida Pie—which is absolutely a recipe you should bookmark for sunny days ahead. Greenspan simmers shredded coconut in heavy cream until thickened and fragrant. Here, we up the coconut proportion to 1:1, and cook the combination until dense and spoonable. The result, which shouldn't be confused with the actual coconut jam called kaya, is a creamy spread akin to the filling of a Mounds bar, sticky and jammy yet never cloying. Using unsweetened shredded coconut allows control of the sweetness if you don’t have any, though, sweetened can step in its place, with the added granulated sugar stepping out.

Hiding inside the layers: an easy homemade coconut spread that may remind you of a Mounds bar.

Photo by Joseph De Leo, Food Styling by Erika Joyce

For this Mother’s Day French toast, we want the bread to take a prolonged swim in the custard. (Hopefully while Mom is taking some similar time off.) Too often the bread gets a mere dunking, a strangers-in-the-night introduction at best. Allowing the bread to leisurely loll in the liquid gives the custard the opportunity to thoroughly permeate the slices. In the frying pan, that means the center transforms to a texture verging upon pudding. Set, not sloppy, melding seamlessly into that coconut filling and made that much more special through the association.

I designed this recipe with my mother in mind. I associate her with innumerable things, including but not limited to cardamom-laced elaichi chai, the rhubarb she tends in the garden, anything coconut (she loves macaroons, and snacks upon raw half-moon slices, too, shaved thin and verging on translucent), and Rooh Afza—a fuschia drink concentrate, heady with rosewater and kewra (panpandus flower, the leaves of which are pandan). Mum loves the stuff, and I wanted to feature her favorite flavors to full effect.

That said, the value add of this recipe is that it can, and should, be tailored to suit whoever it's for. Consider their preferences and adjust for a dish that is undeniably them. Instead of the coconut cream, perhaps cover the slices with lemon curd, dulce de leche, hazelnut-chocolate spread or nut butter, jam or marmalade reach for nutmeg or cinnamon instead of cardamom, or grate on sunshine flecks of citrus zest. Roast strawberries or stone fruit in place of the rhubarb caramelize bananas and pineapple until fully lacquered. Mother’s Day isn’t just any day, after all. Start it with the breakfast of your mum’s dreams.


Strawberry Rhubarb Crumb Pie

I’m currently working on the pie chapter for my new cookbook… the new book that doesn’t yet have a name, but does have an awesome (and ever evolving) BRUNCH CHAPTER, and should be in your hot little hands in Fall 2014. Now though… now, I’m working on the pie chapter. It’s a humdinger. It’s a doozie.

A lot of words go into the making of a pie. A lot of butter goes into the making of a pie. A lot of proportions, and cream, and cornstarch, and hope, and confidence, and trust, and joy. Sometimes tears.

If you do it right, you can taste it all.

It’s hard to find the words to express the chaos and triumph of pie baking. It’s also hard to find the words to express the chaos and triumph of writing a book.

Whoa. Wait. Did I just have a breakthrough?

While I gather my thoughts, gather my butter, gather my pie recipes and try to get everything sorted… I’m realizing that some recipes were just too good to keep from you for so long. This is that.

I hope you make a pie this weekend. I also hope the pie plate is scraped clean come Sunday night.

Strawberry and rhubarb are just about jumping off the shelves in California markets. I think that might sound like a humble brag… but I don’t mean it too.

Summer is comin’ at us, and it totally wants to make out. I’m game. Let’s do this.

This dish is like having your pie and eating your crumble too.

This buttery buttermilk pie crust is going to hold all of our strawberry and rhubarb goodness.

First we have to roll it out and make it pretty.

Coconut and oat crumble is going to top our pie. This feels right.

The chaos that leads to triumph.

This pie feels like everything it is supposed to be. It’s sweet and juicy, hearty and incredibly satisfying. It’s the kind of pie that might inspire you to wave over that neighbor you’ve never actually spoken to, and offer her a slice of pie. She’ll probably look at you like you’re crazy, but no on says no to pie. Ok… weirdos say no to pie… but that’s their problem, not yours.

I feel like this is one of the best things to come out of my kitchen this year… and A LOT of things have come out of my kitchen this year. This pie shines bright.

Strawberry Rhubarb Crumb Pie

For the Crust:

1 1/4 cups all-purpose flour

1/2 cup (1 stick, 4 ounces) cold unsalted butter, cut into small chunks

1/4 cup plus 1 to 2 tablespoon cold buttermilk

For the Filling:

3 cups 1/2-inch thick sliced rhubarb (about 1 pound)

1 pound strawberries, hulled and sliced in half

1/3 cup light brown sugar, packed

2 tablespoons fresh lemon juice

For the Topping:

6 tablespoons cold unsalted butter, cut into small chunks

1/2 cup unsweetened coconut flakes OR coarsely chopped pecans

To Make the Crust:

In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

To Make the Filling:

In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit. Allow to rest at room temperature while you make the topping.

To Make the Topping:

In a medium bowl (yea… we’re using a lot of medium bowls), whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the coconut (or pecans if using) and toss to combine.

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

Remove the pie crust from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the fruit mixture, toss. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the coconut will burn quickly.

Bake the pie for 20 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown.

Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit. Pie is best served just slightly warm with vanilla ice cream. Store covered in the refrigerator.


If you enjoy articles like this and want more, we highly recommend downloading the Food Monster App. For those that don’t have it, it’s a brilliant food app available for both Android and iPhone. It’s a great resource for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more find awesome recipes, cooking tips, articles, product recommendations and how-tos. The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions.

This Rustic Cherry Rhubarb Galette is the perfect way to celebrate the summer fruit that’s available to us during the warm season. The tartness of the rhubarb is balanced by the sweet, ripe cherries and then the filling is wrapped in a crumbly galette crust and baked until it’s golden brown and bubbling.


The Homemade Crust

When it comes to pies, the crust is just as important in the filling. This crust is simple and made with whole and healthy ingredients. You need a crust that has a little bit of flavor to compliment the filling and this one does just that.

The Ingredients to the Crust

The mains stars of the show are almond flour and coconut flour. Mix those together with xanthan gum, salt, coconut sugar, coconut oil, egg, apple cider vinegar, and water. It’s a one bowl kind of recipe that comes together into a ball of pie dough.

Once the dough is in a ball, wrap it in plastic wrap and allow it to chill in the fridge for 20-30 minutes. After 20-30 minutes, pull the dough out of the fridge and roll it out into the crust.

Rolling Out the Crust

The dough is extremely easy to roll out into a circular crust. Place a piece of parchment paper onto the counter top and half of the ball of dough in the center. Top with a second piece of parchment paper and use a rolling pin to roll the dough into a circle. Remove the top sheet of parchment paper and carefully flip the bottom one with the crust into the pie pan. Remove the parchment paper then prebake the crust for 8 minutes at 350.

Creating the Lattice Top Crust

Once the pie is filled with the strawberry rhubarb filling, it’s ready for the lattice topping. The lattice crust on top can be a little bit tricky. Roll the remaining dough out into a rectangle. Use a pizza cutter to cut strips of the dough and transfer the strips to the top of the pie crust. A spatula makes this easier to do without the dough strip breaking apart. Once the lattice crust is on top, bake the pie for 30 minutes at 350.


Strawberry Rhubarb Pie

I’m so happy to finally share a solid strawberry rhubarb pie recipe with you. This is actually a recipe I played around with a few days ago and while I have weeks of content stored in my drafts, I couldn’t hold off on sharing this one.

How awesome are rhubarb desserts? It’s taken me years to warm up to them. Things like strawberry rhubarb pie, rhubarb crisp, crumble, cake, the whole rhubarb shebang. To be honest, strawberry rhubarb pie never stood a chance when I was growing up. Mom always had it around and while everyone else seemed to rave about it, I couldn’t get on board with… magenta celery pie. I mean when you’re 12, you’ll pretty much convince yourself anything and if rhubarb looks like celery, I’m certainly not eating it for dessert.

MY MY MY. Look how the tables have turned. Never did I imagine myself saying the words “my favorite strawberry rhubarb pie” and never did I imagine myself writing about it on the internet because the internet ties up mom and dad’s landline and I want to be a dolphin trainer when I grow up.

18 years later, magenta celery pie is at the top of my list. Let’s get right into it because I have a hankering this will be your favorite recipe for strawberry rhubarb pie too.

Strawberry and rhubarb are meant to be because the sweet flavor of strawberries balances out rhubarb’s tart/sour bite. Rhubarb is fantastic in pies, crumbles, crisps, and the sort because it needs all the sugar it can get. I like to use an almost equal amount of strawberries and rhubarb in the pie filling: about 3 cups of chopped rhubarb to 2 and 1/2 cups strawberries. Strawberries let out so much juice, so I like to have a slightly lower amount.

If you’ve never cooked or baked with rhubarb before, have no fear. It’s sold in the grocery store without its leaves (they’re toxic!) and can be prepped the same way as celery. Give the stalks a good wash, cut off both ends and slice. You’ll want 1/2 inch slices for this pie.

One common issue with strawberry rhubarb pie is the whole “mushy puddle” situation. Bottom line: the filling is known to be a soupy mess. I asked around and found that instant tapioca is usually the fix. I didn’t have any tapioca in my cupboards and wasn’t about to show my face in the grocery store AGAIN that day, so cornstarch was my choice. It was perfect– every time I tried it. I didn’t have a sloppy problem when cutting into the pie using cornstarch, which is exactly what I was hoping for. To combat the mushy puddle situation, I simply spooned the filling into the crust– leaving all the pooled liquid behind.

Also in the filling: orange juice. Just a smidge of it– 1 Tablespoon. It pairs so wonderfully with strawberry and rhubarb. Mom likes to use a mix of brown and white sugars, which tugs at my heart strings. All hail brown sugar’s flavor!

Also: pats of butter to make things rich.

I haven’t even mentioned the pie crust yet! I always use my standard pie crust recipe because it’s the best of both worlds: flaky and buttery. A mix of shortening and butter produce the absolute best texture. I won’t get into too much detail today but shortening helps create that flaky, melt-in-your-mouth texture. Butter gets us that unparalleled flavor. Make sure both of these fats are cold. When the fat melts as the pie bakes, its steam helps to separate the crust into multiple flaky layers. You won’t get that with warm butter and warm shortening.

I used a lattice pie crust topping because it’s classic and beautiful. It’s my go-to way to decorate a pie. By the way, do you SEE those flaky layers in the crust? I want to bake 50 pies this summer just so I can eat this pie crust as much as possible.

Add coarse sugar on top for a little pie sparkle.

You can switch up the pie’s topping. Maybe you want a crumble topping like from my apple crumble pie? Go for it.

My only request is that you finish her off with a pile vanilla ice cream. There’s no other way to eat magenta celery pie, ok?


BONUS Pie-Inspired Recipe:

Cinnamon Sugar Pie Crust Cookies
Have you ever wondered what do you with excess pie dough or craved a cookie but had none in the house? Turn that dough into a crunchy cookie by cutting it in strips (or seasonal shapes like I did). Sprinkle the shapes with cinnamon and sugar then bake.

More Delicious Recipe Collections:

I hope this roundup has you thinking about which pie recipe to make. If you need more inspiration, I&rsquom putting together another post about pies. It&rsquos titled &ldquo10+ Creative and Unique Pie Recipes&rdquo and will appear on the blog in the near future.

Happy pie baking, my friends!

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