Rhubarb pie is a delicious, slightly tart pie that announces spring. Rhubarb is only in season for 2 months. Harvesting the stems and working them into a pie is a great way to consume and enjoy them. Here is a simple and proven recipe. And you can further work on the dough. Make it richer by adding butter, make it sweeter by adding sugar, but the filling fits both.
The art of making rhubarb pie
After cleaning the stems, peel them partially by taking a knife and tearing off some peel from all sides. A brief boil with only 2 tablespoons of water added will get the rhubarb in more fluid form. Most of the sugar I sprinkle on the surface of the bottom dough of the pie and on the surface of the rhubarb filling, before closing the pie. This will keep the crust more crispy and not soggy.
Special equipment
Oven spring form or pie form 10 inch (25 cm) diameter
Rhubarb Pie
Ingredients
for the pie
- 12 oz (310 g) wheat flour
- 1 oz (28 g) icing sugar
- 1 tsp salt
- 7 oz (200 g) cold butter
- 2 eggs
The filling
- 5 oz (140 g) brown sugar
- 2 tsp cinnamon powder
- 1 tbsp corn starch
- 14 oz (400 g) rhubarb
- 1 lime
- 4 tbsp water
Instructions
Preparing the dough
- Mix the icing sugar and the flour and the salt
- Cut the cold butter in cubes and add to the flour/sugar/salt mixture
- Slice the butter with two knives and let it encapsulate with the powdered mixture
- Add the eggs
- Knead the dough/butter mixture by hand and store for an hour in the refrigerator
Preparing the filling
- Clean the rhubarb stalks and peel them
- Cut the stalks in inch long pieces
- In a pan add the water and cook the rhubarb pieces for 2 minutes with the lid on; then let it cool down
- When cooled down, mix in the juice of the lime, the corn starch and the cinnamon powder
Making the pie
- Roll a little more than half of the dough in a circle with a diameter of 12 inch
- Place this on the buttered bottom of a pie dish and cover the sides
- Roll the other part of the dough in a 10 inch circle, this will be the cover of the pie
- Pre-heat the oven at 350 F (180 C)
- Sprinkle 2/3 of the brown sugar on the pie bottom
- Add the rhubarb mixture
- Sprinkle the remainder of the dark sugar on the rhubarb mixture
- Cover with the 10 inch dough circle, and push the dough together
- Make short cuts with a sharp knife in various places of the cover, so that steam can escape when baking
- Place the pie in the middle of a pre-heated oven at 350 F (180 C) for 1 h, checking the pie for color after 40 minutes
- After taking the pie out of the oven, let it cool down on a rack
Notes
Method: oven baking
Food allergy & intolerance information: dairy, gluten
Food allergy & intolerance information: dairy, gluten
Remarks
- Some people prefer to mix the rhubarb with strawberries. The strawberries only need 1 minute of cooking.
- If you are allergic to gluten, replace the wheat flour by oat flour
- If you object to butter, try using walnut paste in your recipe!
