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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is not your ordinary pie recipe. Picture a refreshing rhubarb compote sitting on a wonderfully crisp crust. Perfect for all those warm summer days. Serve with vanilla ice-cream or custard for extra decadence. ;) Chill time of 1 hour is not included in prep time. Ingredients:
150 g cold butter, cut into pieces |
250 g flour |
50 g sugar |
1 pinch salt |
6 tablespoons ice water |
400 g rhubarb, cut into pieces |
20 g vanilla pudding mix or 20 g starch |
25 g honey |
30 g sugar |
50 g chopped almonds or 50 g other nuts or 50 g cereal, of your choice |
2 tablespoons milk |
cinnamon sugar, for sprinkling |
Directions:
1. For the dough combine butter, flour sugar and salt using the dough hooks of your mixer until mixture resembles coarse crumbs. Add the water little by little until a dough forms. Knead shortly, roll into a ball and refrigerate wrappe in cling film for 1 hour.
2. For the filling combine rhubarb, honey, sugar, nuts and vanilla pudding powder.
3. Divide dough into four equal portions. On a lightly floured surface roll out each of them into a circle of about 16 cm in diameter. Place on a paper-lined baking sheet and top with filling leaving a rim. Then take the edges of the crust and fold over the filling so that a pie forms (see pic). Brush crust with milk and sprinkle with cinnamon sugar to taste.
4. If you have leftover filling, just use it in a crumble or another rhubarb recipe of your choice.
5. Bake in the preheated oven 200°C/400°F on the second lowest rack for 25-30 minutes.
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