Rhubarb Cinnamon Pie
6 servings
90 minutes
Rhubarb and cinnamon pie is a classic British treat that combines the sweet-sour taste of rhubarb with warm notes of cinnamon and a crispy crust. Historically, rhubarb has been used in British cuisine since the 17th century when it became popular for its unique flavor and health benefits. In this recipe, delicate shortcrust pastry envelops a fragrant fruit filling that gains special depth from the addition of cane sugar and cinnamon. The slight tartness of rhubarb harmoniously balances the sweetness, creating an exquisite flavor combination. This pie is perfect for a cozy tea time on a cool evening and can be served with a dollop of cream or vanilla ice cream to enhance its rich taste.
1
Grease a round pie dish with butter. Sift flour and 0.5 teaspoons of salt into a bowl, add 30 grams of finely chopped butter and margarine, and mix well with your hands. Add powdered sugar, mix well, adding more water if necessary. Shape the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Wheat flour: 250 g
- Butter: 60 g
- Margarine: 70 g
- Powdered sugar: 2 tablespoons
2
Cut the rhubarb into small pieces and place it in a pan with sugar, cinnamon, and 2 tablespoons of water. Set on low heat, cover, and cook, stirring, for 5-8 minutes until soft. Mix corn flour and water, then add the mixture to the rhubarb. Bring to a boil, stirring until thickened. Let cool. Preheat the oven to 180 degrees and heat the baking tray.
- Rhubarb stems: 1.5 kg
- Cane sugar: 250 g
- Ground cinnamon: 0.5 teaspoon
- Corn flour: 2.5 tablespoons
- Water: 160 ml
3
Roll out two-thirds of the dough and place it in the mold. Top with filling and remaining butter in pieces. Roll out the remaining dough. Brush the edges with lightly beaten egg and cover the filling with dough. Seal the edges and decorate the top with leftover dough. Brush with egg and bake for 35 minutes until golden. Dust with powdered sugar.
- Butter: 60 g
- Chicken egg: 1 piece