VegetarianMaritime Canadian cuisine Desserts

Rhubarb Pie

Name: Rhubarb Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Maritime Canadian
Ingredients: 700 g Rhubarb; 200 g granulated sugar; 40 g Cornstarch; 1 tsp orange zest; 1 batch double pie pastry; 1 whole Egg

A tart double-crust pie filled with early-summer rhubarb from the garden, sweetened just enough to balance its sharpness.

🇨🇦Canada· New Brunswick

Prep: 30 min
Cook: 50 min
Total: 80 min
Servings: 8
Difficulty: Medium
Calories: 310 kcal

Ingredients

0 of 6 gathered

Servings

700 g Rhubarb — trimmed and chopped
200 g granulated sugar
40 g Cornstarch
1 tsp orange zest
1 batch double pie pastry — store-bought or homemade
1 whole Egg — beaten, for egg wash

Equipment

•Pie dish
•Rolling pin

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 13 g
carbs: 46 g
protein: 3 g
calories: 310

Instructions

1
Preheat the oven to 200C (400F).
2
Toss the rhubarb with the sugar, cornstarch and orange zest, and let sit 10 minutes to draw out juices.
3
Roll out half the pastry and line a pie dish.
4
Fill with the rhubarb mixture.
5
Roll out the remaining pastry, place over the filling or cut into strips for a lattice, and seal and crimp the edges.
6
Brush the top with egg wash if using and cut a few steam vents.
7
Bake 15 minutes at 200C, then reduce to 180C (350F) and bake a further 30-35 minutes until the crust is golden and the filling bubbles.
8
Cool at least 2 hours before slicing so the filling sets.

Chef's tips

Let the rhubarb sit with the sugar and cornstarch before filling the pie; this pulls out juice and helps the cornstarch dissolve evenly, avoiding a runny filling.