Rhubarb Pie

Name: Rhubarb Pie
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: 180 g all purpose flour; 1/4 tsp granulated sugar; 150 g very cold salted butter; 3-5 tbsp. ice water; 200 g thin rhubarb stalks; 1/2 small lemon zest and juice; 2-3 tbsp granulated sugar; 1 tsp cornstarch; 1 egg; pinch of salt; 3-4 tbsp flaked almonds; 1 tbsp turbinado sugar

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4.9

279 reviews

Excellent

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

Rhubarb Pie

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

Pie crust:

180 g all purpose flour
1/4 tsp granulated sugar
150 g very cold salted butter
3-5 tbsp. ice water

Filling and topping:

200 g thin rhubarb stalks
1/2 small lemon zest and juice
2-3 tbsp granulated sugar
1 tsp cornstarch
1 egg
pinch of salt
3-4 tbsp flaked almonds
1 tbsp turbinado sugar

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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!