The mother of all Rhubarb Pie
This is my second post for Rhubarb. I’m feeling more and more comfortable working with this newly appointed “Super Food”. Rhubarb has a history, dating back to the second century, and has been found virtually all around the world. Though it’s categorized as a vegetable it has been moved into the fruit category since it’s widely used in baking. However, don’t be fooled. Rhubarb can definitely be used as a savory too. Multi dimensional in it’s taste and uses, this wonder plant has also been historically revered as a medicine. Though this pie resembles nothing to the likes of medicine, I think it’s a nice idea to know what your working with, and this is in fact the all-mighty rhubarb. For this occasion, I decided to use my newly picked stalks in a pie, a double-decker pie with delicious, flaky crust.
Double-Layer Rhubarb Pie
- 3 cups rhubarb sliced thin
- 3 TBS sugar for soaking the sliced rhubarb
- 1/2 cups flour
- 1/4 cup nut flour such as almond, or hazelnut
- 1 cup sugar
for pie-follow recipe on website under “pie”
- For the Crust, look here
for pie filling:
- slice the rhubarb thin and marinate in the sugar until the juice doubles.
- assemble the pie crust in a pre-buttered deep pie dish, bottom only.
- mix the remaining flour, nut flour and sugar to the marinating rhubarb. Put it in the pie dish.
- Put your top crust on, and seal the top/bottom with a fork, and add 4 cuts for air-vents on the top during baking
- paint on your egg wash, and finish with a sprinkling of sugar.
Bake for 40 min, @ 200 degrees Celsius.
- take out when golden brown and well cooked inside.Let cool completely before cutting