Rhubarb Pie
Step into the world of sweet nostalgia with this delightful rhubarb pie recipe with flaked almonds. Bursting with the tart and tangy goodness of fresh rhubarb, this pie is a comforting embrace of flavors from grandma’s kitchen.
Try it and you will fall in love with this classic rhubarb pie recipe all over again!
Rhubarb Pie
A rustic rhubarb pie with a buttery, flaky crust, a bright sweet-tart rhubarb filling, and a crunchy almond and turbinado sugar topping. Simple, elegant, and perfect for spring and early summer.
Ingredients
Pie crust:
- 180 g all purpose flour
- 1/4 tsp granulated sugar
- 150 g very cold salted butter
- 3-5 tbsp. ice water
Filling and topping:
- 200 g thin rhubarb stalks
- 1/2 small lemon zest and juice
- 2-3 tbsp granulated sugar
- 1 tsp cornstarch
- 1 egg
- pinch of salt
- 3-4 tbsp flaked almonds
- 1 tbsp turbinado sugar
Instructions
How to Make the Pie Crust:
- Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife.
- Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
- Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap.
- Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.
The Assembly and Baking:
- Let the dough rest for a few minutes at room temperature.
- Roll out the dough into a large circle about 1/8–1/4 inch (3–5 mm) thick on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick.
- Using the rolling pin, transfer the dough to a baking sheet lined with parchment paper.
- Slice the rhubarb into batons and place them in a bowl. Toss with the lemon zest, lemon juice, granulated sugar, and cornstarch.
- Arrange the rhubarb batons in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal.
- Beat the egg with a pinch of salt and brush it over the exposed pastry. Sprinkle the crust with the flaked almonds and turbinado sugar.
- Transfer the galette to the freezer for 15 minutes. Meanwhile, preheat the oven to 200°C (392°F).
- Bake for 15–20 minutes, or until the crust is golden brown. Enjoy!
Notes
Tried this recipe?Let us know how it was!
Related: What Does Rhubarb Taste Like?
Related: Mallard Duck Breast with Rhubarb, Fennel and Honey
Related: 20 Naturally Pink Fruits
Related: Banoffee Pie Recipe
Related: Homemade apple pie
Related: Rhubarb Frangipane Tart
When do the almonds and turbino sugar come into use?
Hi Gerri,
Thanks for catching that! The almonds and turbinado sugar should be added just before baking. After folding the pastry over the rhubarb, brush the exposed crust with the beaten egg and sprinkle with the almonds and turbinado sugar. We’ve updated the instructions to make this clearer. Thanks again!
Best,
Chef’s Pencil Team