Closed Rhubarb Pie
8 servings
90 minutes
A closed rhubarb pie is a true delight infused with the spirit of traditional European cuisine. Its history dates back to when rhubarb was first used in desserts due to its refreshing tartness. The crispy shortcrust pastry envelops a juicy filling of rhubarb sweetened with sugar and softened with butter, creating a harmony of flavors—sweetness and a slight tartness. This pie is perfect for cozy family evenings, especially in spring and summer when rhubarb is freshest. It can be served warm or chilled, accompanied by a scoop of vanilla ice cream or whipped cream. The closed form keeps the filling juicy and rich while the delicate pastry provides a pleasant contrast. This dessert delights both in appearance and rich flavor, making every bite a true gastronomic pleasure.
1
Preheat the oven to 220 degrees.
2
Mix sugar and flour.
- Fine white sugar: 1.3 glass
- Wheat flour: 6 tablespoons
3
In a round shape about 25 cm in diameter, place a little more than half of the dough and spread it evenly. Sprinkle with a small amount of a sugar and flour mixture. Top with finely chopped rhubarb and sprinkle with the remaining sugar and flour. Then place small pieces of butter.
- Shortcrust pastry: 500 g
- Fine white sugar: 1.3 glass
- Rhubarb stems: 800 g
- Fine white sugar: 1.3 glass
- Butter: 1 tablespoon
4
Carefully roll out the remaining dough and cover the pie. Pinch the edges.
5
Bake for about 15 minutes, then reduce the temperature to 180 degrees and bake for another 30-40 minutes until done.