Rhubarb Pie
4 servings
30 minutes
Rhubarb pie is a fragrant and delicate dish of Russian cuisine that combines the tart freshness of rhubarb with the softness of the crumb. The history of this pie traces back to village baking, where rhubarb, one of the first spring gifts, was used to add a special flavor to baked goods. The combination of ginger and brown sugar gives the pie a warm spiciness and caramel notes. The crispy golden crust contrasts with the juicy filling, creating a perfect balance of textures. This pie pairs wonderfully with tea or coffee, and its unique flavor makes it a great option for cozy home evenings and family gatherings.
1
Place the rhubarb in a baking dish. Cut the ginger into pieces, add to the rhubarb, and sprinkle with half of the sugar.
- Rhubarb: 450 g
- Ginger: 2 pieces
- Brown sugar: 125 g
2
Chop the margarine and flour in a food processor until crumbly. Add the remaining sugar and mix.
- Margarine: 75 g
- Wholemeal flour: 125 g
- Brown sugar: 125 g
3
Preheat the oven to 180 degrees. Spread the crumble over the rhubarb and bake until golden brown (50–60 minutes).
- Rhubarb: 450 g
