Rhubarb Pie
Spring rhubarb baked in a lattice pie with plenty of sugar and a custard-thickened filling.
🇨🇦Canada· Ontario
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 370 kcal
Equipment
- •23 cm pie dish
Nutrition
Per serving, approximate
- Calories
- 370 kcal
- fat
- 15 g
- carbs
- 54 g
- protein
- 5 g
- calories
- 370
Instructions
- 1
Line the dish with pastry and chill.
- 2
Mix the sugar, flour and zest, then beat in the egg.
- 3
Fold the rhubarb through and tip into the shell, dotting with butter.
- 4
Cover with a lattice and crimp the edges.
- 5
Bake at 200C for 20 minutes, then 180C for 35 minutes until the filling bubbles thickly.
- 6
Cool at least 2 hours to set.
Chef's tips
Rhubarb throws a lot of liquid — the flour and egg are what keep the slice intact.
Ingredient substitutions
- rhubarb → half rhubarb and half strawberries, reducing the sugar slightly
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Under-sweetening
- •Cutting before it sets
Serving suggestions
Serve with cream or vanilla ice cream
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