Rhubarb Pie

A delicious vegetarian tart featuring zingy red rhubarb encased in a rich, buttery handmade pastry crust.

Baking Vegetarian Dessert Pastry Rhubarb

Estimated Nutrition

Calories

669

kcal / serving

5352 kcal total

Carbs

90.6g

per serving

725.1 g total

Fat

30.3g

per serving

242.4 g total

Protein

8.1g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the pastry

250

Sugar

for filling

tbsp

Caster Sugar

for sprinkling

tbsp

Barbados Sugar

for serving

Dairy

225

Butter

for the pastry

piece

Eggs

preferably free range

piece

Egg Wash

for brushing

150

Whipped Cream

softly whipped

GrainsCereals

340

White Flour

preferably unbleached

Vegetables

750

Red Rhubarb

sliced 1cm thick

Method

Preheat the oven to 180°C.

Cream the butter and sugar together by hand or in a mixer.

Add eggs and beat for several minutes before mixing in the flour.

Flatten the pastry into a round, wrap in paper, and chill for at least one hour.

Roll the pastry to 3mm thickness and line a 21.5cm square tin with two-thirds of it.

Place the rhubarb in the pastry base and sprinkle with sugar.

Cover with a pastry lid, seal edges, brush with egg wash, and bake for 45 to 60 minutes.

Cut into squares, sprinkle with caster sugar, and serve with cream and Barbados sugar.