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It’s rhubarb season! Here’s my easy, rustic rhubarb pie recipe from scratch. Tart, tangy, and baked to golden perfection!
Dough:
230g cold butter, cubed
125g cold water
4g salt
340g all-purpose flour
Cut flour & butter together, add most of the water, mix, then add the rest. Roll, fold in thirds, rest 30 min, then roll out.
Rhubarb filling:
Rhubarb
Sugar
Grated ginger
Cinnamon
Muscovado sugar
Corn starch
Icing sugar
Cut and soak rhubarb in sugar (20 min), drain, mix with other ingredients. Add filling to dough, fold edges, bake at 225°C until golden. Cool & dust with icing sugar.
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