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Rhubarb Pie with Pumpkin Filling
Baked goods

Rhubarb Pie with Pumpkin Filling

60 min4 serv.21 февр. 2026 г.

Description

It pairs perfectly with tea and coffee. The unusual dough made from finely ground rhubarb stems turns out tender, slightly moist, and goes wonderfully with a spiced filling, which can be optionally enriched with pieces of fresh fruit, nuts, dried apricots, prunes, etc. It can be served with tea or coffee.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the listed ingredients. Clean the rhubarb stems and cut them into small pieces, grate the pumpkin flesh on a fine grater, rinse the raisins thoroughly and dry them with a paper towel.

  2. 2

    Step 2

    Step 2

    In a deep bowl combine the rhubarb pieces and 100 grams of granulated sugar. Let sit for 10-15 minutes, stirring the mixture occasionally so the sugar dissolves and the rhubarb releases its juice.

  3. 3

    Step 3

    Step 3

    While preparing the rhubarb, start making the filling. For this, place the grated pumpkin flesh in a sauté pan or a heavy‑bottomed pot, add the remaining sugar (70 grams) and cook for 2–3 minutes until the sugar dissolves and excess moisture evaporates.

  4. 4

    Step 4

    Step 4

    Remove the saucepan from the heat, immediately add cinnamon, raisins, and honey, mix thoroughly, and let the pumpkin filling cool.

  5. 5

    Step 5

    Step 5

    After the specified amount of time, juice will appear at the bottom of the bowl with the rhubarb, and the pieces will soften. Place the rhubarb together with the released juice into a blender and turn it into a smooth puree.

  6. 6

    Step 6

    Step 6

    In the rhubarb purée, pour in the sunflower oil and mix the mixture. If desired, you can replace the sunflower oil with an equivalent amount of melted butter.

  7. 7

    Step 7

    Step 7

    Add the sifted cornmeal to the mixture, thoroughly combining the ingredients.

  8. 8

    Step 8

    Step 8

    Prepare a mixture of wheat flour and baking powder, place it in a sieve, and pour it into the dough while stirring thoroughly at the same time.

  9. 9

    Step 9

    Step 9

    The dough should be thick enough, falling off the spoon, not running off it. Divide it into two roughly equal parts and spread one of them onto the bottom of a butter‑greased and flour‑dusted pan.

  10. 10

    Step 10

    Step 10

    Spread the cooled pumpkin filling over the dough.

  11. 11

    Step 11

    Step 11

    Close the filling with the remaining half of the dough, spreading it with a spoon. Place the resulting pie in a preheated oven at 190 degrees.

  12. 12

    Step 12

    Step 12

    Bake the rhubarb pie with pumpkin filling for 45–55 minutes until golden brown. Serve, cutting into individual portions.