Rhubarb Pie
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
1 hr 15 mins
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Total Time
2 hrs 5 mins
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Servings
8 servings
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Course
Dessert
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Cuisine
International
Rhubarb Pie
Description
The Rhubarb Pie starts with a classic flaky pie crust prepared by mixing flour, sugar, and salt, then cutting in very cold butter until crumbly. The addition of ice water helps bring the dough together without warming the butter, ensuring a tender crust. Chilling the dough at least one hour or overnight develops its texture and flavor.
The filling combines thin rhubarb stalks with fresh lemon zest and juice, sugar, cornstarch to thicken, and a pinch of salt for depth. The lemon brightens the tangy rhubarb, while cornstarch prevents the filling from becoming too runny as it bakes. The pie crust is rolled to a medium thickness and carefully shaped into the pan to hold the filling.
Before baking, the pie is topped with a mixture of beaten egg and flaked almonds, then sprinkled with turbinado sugar to add crunch and a visually appealing golden finish. Baking blanches the almonds and produces a contrast between the crisp topping and the soft, tart filling, making this pie a satisfying dessert choice for spring or summer when rhubarb is abundant.
Ingredients
Pie crust:
- 180 g all-purpose flour
- 1/4 tsp granulated sugar
- 150 g butter very cold, salted
- 3-5 tbsp. water ice
Filling and topping:
- 200 g rhubarb thin stalks
- 1/2 lemon small, zest and juice
- 2-3 tbsp granulated sugar
- 1 tsp cornstarch
- 1 egg
- pinch salt
- 3-4 tbsp almonds flaked
- 1 tbsp turbinado sugar
Instructions
How to Make the Pie Crust:
- Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife.
- Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap.
- Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.
The Assembly and Baking:
- Let the dough rest for a few minutes at room temperature.
- Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
- Slice the rhubarb into batons and place them in a bowl. Toss with the lemon zest, juice, granulated sugar and cornstarch.
- Arrange the rhubarb batons in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal.
- Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (392 ℉).
- Bake for 15-20 minutes until the crust turns golden. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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