Rhubarb Pie

Rhubarb, you either love it or hate it. The taste is very unique, very sour and not for everyone.

Having a rhubarb pie in the spring is one of my happy childhood memories. Fruit and vegetables back then were only seasonal so the joy was all the bigger when they arrived for the first time of the year. For rhubarb I had a real weakness (also for radishes and water melon), the combination with sugar was just heavenly!

If you like rhubarb’s sourness as I do, here is my favourite rhubarb pie recipe taken from my beloved food blog, kitchenette.cz.

Ingredients

For the crust:

200 g flour
100 g brown sugar
100 g butter
1 egg
pinch of salt

For the filling:

500 g rhubarb
2-3 spoons of brown sugar
2-3 cm fresh ginger, finely ground
3 eggs
70 g honey
250 g quark, greek yogurt or sour cream
vanilla

Method

1. Make the dough and let it rest in the fridge for at least half an hour.

2. Preheat the oven for 180 C. Peal the rhubarb, cut it into app. 2 cm pieces and mix it in a bowl with the sugar and ginger. Let it rest.

3. In another bowl, whisk the rest of the ingredients for the filling.

4. Roll the dough out and put it into a 28 cm (in diameter) form. Spread the rhubarb with sugar and ginger on the dough and pour the egg-based filling on it.

5. Bake 30-40 minutes.