Rhubarb (pie plant) pie is a dessert that comes with an appropriate balance of tart and sweetness. The mix of sugar and rhubarb comes together between the flaky crust and serves you with a delicious treat.
For best results, make this pie a day before you plan to serve it and serving this as a dessert is a nice way to celebrate the end of fall.
Cooking Time: About 45 minutes
- ½ cup all-purpose flour/maida
- 1½ cups castor sugar
- ¼ teaspoon salt
- 4 cups rhubarb, cut into 1-inch pieces
- 1 (9-inch) pastry crust, unbaked
- 3 tablespoons butter
- 1 egg, beaten
- 1 (9-inch) Flaky Pie Crust
- Heat the oven to 350°F.
- In a large bowl, combine the flour, sugar, and salt.
- Add the rhubarb and toss to coat.
Tip: If you are using frozen rhubarb, measure it while still frozen. Let it melt, drain it, but do not press the liquid out.
- Pour the mixture into the pastry crust.
- Dot the top with the butter.
- Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere.
- Top with the second crust and trim the dough to 1 inch of the pan’s edge.
- Tuck the edge of the top crust under the edge of the bottom crust.
- Crimp the dough using your fingers or a fork.
- Brush the entire top crust with the beaten egg.
- Cut 4 or 5 slits in the top to vent steam.
- Place the pie on a baking sheet and bake, in the lower third of the oven, for 45 minutes to 1 hour, or until the fruit is tender and the crust is golden brown all over.
Cool on a rack before serving.