📝 About This Recipe
This quintessential spring dessert celebrates the bold, bracing tartness of fresh rhubarb, balanced perfectly by a buttery, flaky crust and a hint of warm spice. Unlike mixed berry pies, this recipe lets the 'pie plant' shine in its purest form, creating a sophisticated balance of sweet and sour that is both nostalgic and refreshing. With its vibrant pink hue and architectural lattice top, it is as much a feast for the eyes as it is for the palate.
🥗 Ingredients
The All-Butter Crust
- 2 1/2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (very cold, cubed into 1/2 inch pieces)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fine sea salt
- 6-8 tablespoons Ice water (as needed)
The Rhubarb Filling
- 6 cups Fresh rhubarb (trimmed and cut into 1/2 inch pieces)
- 1 1/4 cups Granulated sugar (adjust slightly based on rhubarb tartness)
- 1/3 cup Cornstarch (for thickening)
- 1 tablespoon Orange zest (freshly grated)
- 1 teaspoon Vanilla extract (pure high-quality)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground ginger (adds a subtle brightness)
- 1 tablespoon Unsalted butter (cut into tiny dots)
The Finish
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Turbinado sugar (for a crunchy topping)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Divide the dough into two discs, wrap tightly in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 400°F (200°C) and place a baking sheet on the middle rack to get hot—this helps cook the bottom crust and catches any drips.
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4
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Gently drape it over a 9-inch pie plate, trim the overhang to 1 inch, and place in the refrigerator while you prepare the filling.
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5
In a large mixing bowl, toss the chopped rhubarb with the sugar, cornstarch, orange zest, vanilla, cinnamon, and ginger until every piece is evenly coated.
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6
Roll out the second disc of dough into a 12-inch circle. Cut into 1-inch wide strips using a pastry wheel or knife for the lattice top.
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7
Pour the rhubarb mixture into the chilled bottom crust, spreading it evenly. Dot the top of the filling with the tiny pieces of butter.
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8
Lay half of the dough strips across the pie. Fold back every other strip and lay a new strip perpendicular to them. Repeat the weaving process to create a classic lattice pattern.
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9
Trim the lattice strips to match the bottom crust. Fold the bottom crust over the strips and crimp the edges tightly to seal.
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10
Brush the lattice and the crimped edges with the egg wash and sprinkle generously with the turbinado sugar.
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11
Place the pie on the preheated baking sheet. Bake at 400°F for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for another 30-40 minutes.
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12
The pie is done when the crust is deep golden brown and the rhubarb juices are bubbling thick and slow in the center. If the edges brown too quickly, cover them with a pie shield or foil.
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13
Remove from the oven and allow to cool on a wire rack for at least 3-4 hours. This is crucial for the filling to set properly before slicing.
💡 Chef's Tips
Keep your butter and water as cold as possible to ensure a flaky crust; if the dough gets warm, pop it back in the fridge. Rhubarb contains a lot of moisture, so don't skip the cornstarch or the cooling time, otherwise the filling will be runny. If you find rhubarb too tart, you can swap 1 cup of rhubarb for 1 cup of sliced strawberries for a classic 'Strawberry Rhubarb' variation. Choose stalks that are firm and bright red for the best color, but green stalks taste just as good—they just won't be as pink. Avoid using a food processor for the dough if possible; hand-mixing prevents overworking the gluten and keeps the crust tender.
🍽️ Serving Suggestions
Serve a warm slice with a large scoop of high-quality vanilla bean ice cream to balance the tartness. A dollop of lightly sweetened whipped cream with a pinch of orange zest makes a beautiful garnish. Pair with a glass of chilled Moscato d'Asti or a crisp glass of milk. For a savory-sweet twist, serve with a sharp wedge of aged white cheddar cheese on the side. Leftovers are fantastic for breakfast the next day with a cup of strong black coffee.