Rhubarb Pie

Rhubarb delights us in desserts with its delicate sweet-tart flavor. We usually make compote from it, but this time we offer you a recipe for an exceptionally delicious pie.

Details

  • Preparation Time: 135 minutes
  • Cooking Time: 48 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Butter crumbs

  • 150 g Wheat flour, white, multi-purpose

  • 150 g Sugar, brown

  • 150 g Butter, unsalted

  • 0.25 teaspoons Spices, cinnamon, ground

Dough

  • 225 g Wheat flour, white, multi-purpose

  • 100 g Butter, unsalted

  • 25 g Powdered sugar

  • 1 piece Egg, fresh

  • 1 spoon Milk, whole milk

  • 1 pinch Salt, table

Filling

  • 500 g Rhubarb

  • 150 g Powdered sugar

  • 1 bag Sugar, white

  • 1 dl Juice, orange

  • 1 piece Egg, fresh

  • 1 spoon Butter, unsalted

Steps

  1. Grease the pie dish well with butter. In a large bowl, add all the ingredients for the dough and mix them with a hand mixer (using spiral attachments) until all the ingredients are combined. If the dough is too dry, add a little more milk; if the dough is too wet, add a little more flour.

  2. Transfer the prepared dough to a floured surface and shape it into a ball with your hands. Roll out the dough to the size of the pie dish. Transfer the rolled-out dough to the prepared dish and gently press it against the bottom and sides of the dish with your fingers. Trim any excess dough. Store the dish with the dough in the refrigerator for 2 hours. Meanwhile, prepare the rhubarb. Clean the rhubarb stalks, peel them, and cut them into 5 cm pieces.

  3. Preheat the oven to 200 degrees Celsius. Take the dish with the dough out of the refrigerator. Cover the dough with baking paper and weigh it down with dry beans. Place the dish in the preheated oven for 15 to 20 minutes. After 20 minutes, remove the dish from the oven and reduce the temperature to 180 degrees Celsius. Remove the baking paper and beans, and brush the dough with a beaten egg (using a brush). Place the dish back in the oven for another 4 to 5 minutes. Remove the dish with the dough from the oven and let it cool slightly.

  4. Prepare the rhubarb filling. In a larger pan, mix the rhubarb pieces, orange juice, and both types of sugar. Place the pan over medium heat and cook the mixture, stirring occasionally, for about 8 minutes, until the rhubarb softens slightly. Remove the pan from the heat and let the filling cool slightly.

  5. Finally, prepare the butter crumbs. In a bowl, mix the flour, cinnamon, sugar, and butter pieces. Crumble the mixture with your fingertips until it resembles crumbs.

  6. Spread the rhubarb filling over the dough. Sprinkle the butter crumbs over the top of the pie. Place the dish in the preheated oven for 12 to 15 minutes. When the butter crumbs turn golden brown, remove the pie from the oven and let it cool.

  7. Cut the cooled pie into slices, serve them on plates, and offer them with homemade ice cream.

Nutrition Information (Per 100g)

  • Calories: 298.55 kcal
  • Fat: 13.93 g
    • Saturated Fat: 8.5 g
  • Carbohydrates: 38.7 g
    • Sugars: 19.9 g
  • Protein: 3.27 g
  • Fiber: 0.74 g

Advice

If we want the butter to soften, we take it out of the refrigerator at least one hour before preparation.