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Rhubarb Pie
4.9 from 279 votes

Rhubarb Pie

This rhubarb pie features a tender, buttery crust made from cold butter and flour, chilled overnight for optimal texture. The filling blends tart rhubarb stalks with lemon zest and juice, sugar, cornstarch, and a pinch of salt to create a balanced, thickened mixture. The pie is topped with a mixture of egg wash and flaked almonds sprinkled with turbinado sugar, giving a golden, crunchy finish that complements the tangy rhubarb filling.

Prep Time
30 mins
Cook Time
20 mins
Additional Time
1 hr 15 mins
Total Time
2 hrs 5 mins
Servings: 8 servings
Course: Dessert
Cuisine: International

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Form the dough into a ball and place it on a piece of plastic wrap.
  5. 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:
  1. Let the dough rest for a few minutes at room temperature.
  2. 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.
  3. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
  4. Slice the rhubarb into batons and place them in a bowl. Toss with the lemon zest, juice, granulated sugar and cornstarch.
  5. 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.
  6. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (392 ℉).
  7. Bake for 15-20 minutes until the crust turns golden. Enjoy!

Notes