Rhubarb is one of our favourite seasonal ingredients that’s available throughout April, May, and June. We always get excited to see its bright red stalks in the market because it means warm weather is finally here to stay. In this recipe, instead of being paired with raspberries or strawberries, the rhubarb is the star. It is coated in a custard filling and baked just right to make you crave just one more slice.
Rhubarb Pie
What you need:
For the Crust:
- 2 1/2 cups (300 g) all-purpose flour
- 1 tbsp (12 g) Redpath Granulated Sugar
- 1 tsp (5 g) salt
- 1 cup (227 g) unsalted butter, very cold
- 1/2 – 3/4 cup (125 – 175 mL) ice water
For the Filling:
- 4 cups (800 g) chopped rhubarb
- 2 large eggs
- 1 1/4 cups (250 g) Redpath Granulated Sugar, plus extra for sprinkling
- 1/4 cup (30 g) all-purpose flour
- 1/4 – 1/2 tsp (1 – 2 g) ground nutmeg
- 1 large egg + 1 tbsp (15 mL) water for eggwash
How to prepare:
For the Crust:
1. Whisk together the flour, sugar, and salt in a large bowl. Set aside.
2. Cut your butter into small cubes. If you’re kitchen is especially warm, or the butter starts to get soft, just arrange the cubes of butter on a plate and stick in the freezer for about 15 minutes. It’s very important that you keep your butter cold when making your pie dough in order to ensure a delicious and flaky crust.
3. Fill a beaker with water and ice cubes, then set aside. Again, it’s important to keep all of your ingredients cold, especially if you’re working in a hot kitchen.
4. Add the cold cubes of butter to the flour mixture, then use a pastry cutter to cut the butter into the flour. Continue to cut the butter into the flour until it’s pea-sized and the mixture is coarse.
5. Begin drizzling in the cold water, a little bit at a time. Use a wooden spoon or spatula to stir the water into the dough. Once the dough starts to come together, use your hands to form it into dough disks. For this last bit, you might find it easer to shape the dough if you dump it out on a clean countertop.
6. Tightly wrap each disk of pie dough in plastic wrap, then transfer to the fridge for at least 1 hour before rolling out. You can also store the dough in the freezer for up to 2 months; just transfer the dough to the fridge and let it thaw for several hours before using.
For the Filling:
1. Wash the rhubarb well, then trim the ends and discard the leaves. Note: rhubarb leaves are poisonous, so be sure to discard them so that curious pets and small children can’t taste them.
2. Chop rhubarb into 1/2 inch pieces, then transfer to a large bowl.
3. In a separate bowl, whisk together the eggs, sugar, flour, and nutmeg. The mixture will be thick and pale in colour. Note: If you want the nutmeg flavour to be subtle, then use the smaller amount.
4. Pour the egg and sugar mixture over the chopped rhubarb, then stir together. Set aside.
To assemble the pie:
1. Remove the pie dough from the fridge and let it come to room temperature. Preheat the oven to 400°F (205°C).
2. Flour a clean workspace – don’t be afraid to be a little generous with the flour, as you’ll want to prevent the dough from sticking to the countertop and the rolling pin. Roll one disk of the dough out so that it will fit a 9 – 10inch pie plate. Once the dough has been rolled out, gently roll it over your rolling pin and use it to carefully transfer it to the pie plate.
3. Pour the filling into the dough-lined pie plate.
4. Roll out the second disk of pie dough, and using the same technique with your rolling pin, carefully unroll it over the unbaked pie.
5. Trim any excess dough, then use your hands to crimp the dough all around the edges.
6. Use a knife to cut several slits in the pie crust, then pierce with a fork to vent.
7. Whisk together the egg and water, then use a pastry brush to brush over the pie crust, including the edges. This ensures that the top will bake up to be crispy and golden. Sprinkle the top with a little extra sugar.
8. Bake in the oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40 minutes. When done, the filling should be bubbling and the top a deep golden colour.
9. Remove from the oven and let cool for at least an hour before serving. This pie is delicious all on its own, but feel free to serve it with a scoop of ice cream or whipped cream if you so desire. Any leftovers will keep well for 3 – 4 days if well-wrapped; they can be stored both in the fridge or at room temperature.
