Rhubarb Pie
Rhubarb pie is a recipe with fresh ingredients from the rhubarb cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 1 tsp salt
- 150 g butter
- 3 tbsp water
- 600 g rhubarb
- 100 g fruit sugar
- 50 g starch
Instructions
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1.
Combine flour, salt, 120 g of the butter and water quickly into a dough. Wrap in plastic wrap and chill for about 30 minutes.
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2.
While the dough rests, clean, wash and cut the rhubarb into bite‑size pieces. Add the sugar and starch to the rhubarb, mix well and let it sit briefly.
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3.
Roll two thirds of the dough on a floured surface and line a 28 cm tart pan with it. Raise a rim along the sides. Drain excess liquid from the rhubarb and spread over the dough. Sprinkle the remaining butter in small chunks on top. Roll out the rest of the dough and place as a lid over the filling, pressing the edges together.
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4.
With a sharp knife score the lid several times, brush the pie with water, and bake in a preheated oven at 220 °C for about 15 minutes. Reduce the temperature to 180 °C and continue baking for another 40 minutes.
