Once rhubarb season hits, it's time to step right in the kitchen and make a beautiful pie. Sweet, tart and satisfying, this classic brilliant rhubarb pie is what spring is all about. On your next visit to the local farmer's market, be sure to fill your basket with fresh rhubarb and bake this easy and beautiful pie at home.
Ingredients Pie crust, your favourite recipe 1 kilo (2.2 pounds) rhubarb, ends trimmed, cut crosswise into pieces with the ends trimmed ¾ cup sugar 2 tablespoons cornstarch Pinch of salt Heavy whipping cream, for serving Caster sugar, for sprinkling
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Prepare the pie dough
Roll out the pie dough and place in a pie tin. Firmly press edges along the side of the pie mould. Trim any excess dough off the edges and crimp (optional). Make sure that there are no cracks or holes in the pie dough. Place in the refrigerator to cool for at least one hour. Save all the excess dough an set aside for later.
Preparing the rhubarb
Preheat oven to 180C/350F and place the rack on the top shelf. While the oven is preheating, begin to make the rhubarb filling. Toss the rhubarb in a large bowl with sugar, salt, and cornstarch. Pour the filling into the chilled pie dough shell.
Top of the pie
Combine all the excess dough into a ball and roll out in one thin sheet. Cut long strips of the dough. Then place the strips on top of the pie, in a criss cross woven pattern, so that the entire rhubarb pie is covered.
Baking and serving
Place the pie into the oven and bake for about an hour, or until the top of the crust is golden brown. Be sure to check on the pie sporadically to ensure it doesn't brown too quick or burn. When finished cooking, let cool completely. Sprinkle with caster sugar and serve with heavy whipping cream.
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