National Rhubarb Pie Day

National Rhubarb Pie Day is annually observed on January 23.

Origin of National Rhubarb Pie Day

Although January 23 is also National Pie Day, a day dedicated to all types of baked goods, today one type of cake is especially important, the rhubarb pie! Rhubarb is harvested from mid-May to early June, so the day can also be celebrated in January so people start thinking about spring, which is only a few months away. Rhubarb pies are popular in the United Kingdom, and also in Canada, where rhubarb can survive in its frigid climate. Rhubarb pies contain diced rhubarb, and often have lots of sugar to balance out the acidity of the rhubarb. Rhubarb is native to Western China, Tibet, Mongolia and Siberia, and was likely introduced to Europe by Marco Polo. In the 1730s, the first rhubarb seeds were planted by John Bartram in the American colonies. Fittingly, another name for the rhubarb plant is "banh te".

In warm climates, rhubarb will grow year-round, but in colder climates the aboveground parts of the plant disappear completely during the winter and start growing again from the base in the early part of the yea. It was one of the first edibles in the prairie garden (along with asparagus), so I always have a soft spot for rhubarb, where it heralds the end of a season cold winter in Saskatchewan.

Rhubarb is an herbaceous perennial plant. It has short, thick and edible rhizomes (stems) and large toxic leaves. The stem is often used to make banh te and pies. Rhubarb and strawberries are a popular combination. In terms of fat, National Strawberry Rhubarb Pie Day is June 9. Although rhubarb is technically a vegetable, in the United States, a New York court decided in 1947 that because of it is used in the United States as a fruit so it counts as a fruit for regulatory and mandate purposes.

How to Observe National Rhubarb Pie Day

The best way to celebrate National Rhubard Pie Day is to make a Rhubarb Pie by yourself.

Below are recipe of Rhubarb Pie for reference:

Makes 2 standard 9-inch cupcakes.

Preheat oven to 400c

Wash and cut into 1/2-inch pieces, 6 cups rhubarb, put half of the rhubarb in each crust (buy ready or make your own).

Mix together: 2 tablespoons sugar, 6 tablespoons flour, 1 tablespoon nutmeg, 2 tablespoons butter, 5 eggs. Beat with an egg beater. Pour the rhubarb over the top, gently shaking the scones to let the custard seep down between the rhubarb fillings.

Bake for 50 minutes.

Enjoy!

Recipe for Rhubarb Custard Pie

3 cups rhubarb, cut into 1/2 inch pieces miếng

1 cup granulated sugar

2-1/2 tbsp all-purpose flour

A little salt

2 egg yolks

1 tablespoon milk

1 tablespoon butter

1 (9 inch) cake batter in the fridge, chilled

Place the rack on the bottom of the oven. Preheat oven to 425F. Place the cake batter in the cake pan. Set aside. Season rhubarb with sugar, flour, and salt. Set aside. Beat egg yolks with milk and butter until thick and frothy. Stir in the rhubarb pieces. Pour the rhubarb mixture into the unbaked pie crust. Coat the cake on top. Blow the flute and blow the cake. Bake 10 minutes, then reduce heat to 375F and bake 30 minutes. Slightly cool.