Warm rhubarb pie

Recipe for a small pie. I made mine with a 6”foil take-out pan in my toaster oven.

Ingredients

  • 2 cups chopped rhubarb
  • 1/2 cups white sugar
  • 3 tablespoons all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie (Freeze 1 stick butter for 15 minutes. Grate the frozen butter in a large bowl and add  1 and 1/4 cups flour. Mix until all the butter bits are coated with flour and then add 6-8 tbsp ice water until the bits of dough stick together when pinched. Separate dough in 2 mounds, wrap each in plastic and refrigerate for 1 hour or freeze for 15 minutes and refrigerate for 15 minutes)
  • egg wash optional

Directions

  1. Preheat oven to 450 degrees F.
  2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter (optional). Cover with top crust.
  3. Place pie in toaster oven and bake for 20 minutes. Reduce oven temperature to 350 degrees F, and continue baking for 40 to 45 minutes. And you’re done!

*note : For step 2, I brush egg wash onto the edges of the pastry in the pie plate so the top and bottom crusts seal together. You can also trim the pastry so there is 1/4” extra around the edges. Fold the excess pastry in and flute for a beautiful crust. Remember to cut air vents on top and add egg wash.

Fresh Rhubarb Pie

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3 thoughts on “Warm rhubarb pie

  1. this is the sweeter version but i’ve kind of gotten used to the tartness and like it more now… 😀 get ready for baking this weekend!!!

  2. Pingback: Warm rhubarb pie « yummyfoto | Best Toasters

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