Food, Highlights
Comments 68

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie.

The Dough
125g/ 4.4 oz butter
250g/ 9.0 oz flour
100g/ 3.5 oz sugar
a pinch of salt
1/2 tsp lemon zest
1 egg

The Filling
700g/ 24.5 oz rhubarb
80g/ 2.8 oz sugar
1 tsp vanilla paste
(or vanilla flavouring you prefer)
1 tsp cinnamon
80g/ 2.8 oz ground almonds
1 egg yolk (to braise the pie with)
icing sugar (decoration)

Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. Brush with egg yolk and bake for about 40 minutes in the bottom half of your oven. When done, leave to cool down. Before serving, sprinkle it with icing sugar.

To serve, you could try ice cream, whipped cream, cream cheese or simply on it’s own.

And now indulge!

68 Comments

  1. I don’t believe I’ve had Rhubarb-only pie. Typically it’s Strawberry-Rhubarb.
    We’ll try this recipe! Thanks!

    Seek peace,

    Paz

    Liked by 2 people

  2. Looks delicious – as always. 😊 We’re attempting to grow some rhubarb again this year, but it will never be as good as the patch in my dad’s garden! It’s already 3ft high and 5 or 6ft wide with leaves as big as umbrellas!

    Liked by 2 people

  3. Pingback: Ready For Some Rhubarb Pie? — Mrs. Twinkle – Vietnam Travel & Trade Portal

  4. Up early this morning and robbed the garden of the sweetest, most tender stalks of ruby red rhubarb. Then into the kitchen to make your pie. Gorgeous photography! Bon Appetit Virginia

    Liked by 1 person

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