Classic French Rhubarb Pie
This classic french rhubarb pie features a flaky pastry crust filled with tart rhubarb and a hint of sweetness. Perfect for a spring dessert, it balances the tangy flavor of rhubarb with a buttery crust.
This recipe is french style, dessert, scaled for 6 servings, with 30 min prep and 45 min cook.
Prep: 30 min · Cook: 45 min · Total: 75 min · Serves: 6
Quick cooking notes
- Core ingredients include sugar, egg, all-purpose flour, water.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 150 g sugar
- 1 egg (beaten for egg wash)
- 200 g all-purpose flour
- 50 ml water (ice-cold)
- 30 g cornstarch
- 500 g rhubarb (chopped)
- 1 g salt
- 100 g unsalted butter (cold and cubed)
- 15 ml lemon juice
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine the chopped rhubarb, sugar, cornstarch, and lemon juice, mixing well to coat the rhubarb evenly.
- In another bowl, mix the flour and salt together, then cut in the cold butter until the mixture resembles coarse crumbs.
- Add the ice-cold water gradually, mixing until the dough comes together.
- Roll out half of the dough on a floured surface and fit it into a pie dish.
- Pour the rhubarb mixture into the pie crust, spreading it evenly.
- Roll out the remaining dough and place it over the filling, sealing the edges by crimping.
- Cut slits in the top crust to allow steam to escape, then brush with the beaten egg.
- Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool before serving.
Nutrition (per serving)
- Calories: 280
- Protein: 3 g
- Fat: 12 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Sugar: 15 g
- Sodium: 150 mg
Nutrition values are estimates based on stored ingredient totals and serving size.