Rhubarb Pie Recipe: My Tangy-Sweet Rhubarb Reverie
Craving a proper rhubarb pie recipe? This Rhubarb Reverie Pie balances tartness and sweetness perfectly in a flaky crust.
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Ingredients
- 2 ½ cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) salt
- 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
- 6-8 tablespoons (90-120ml) ice water
- 1 tablespoon (15ml) apple cider vinegar
- 5 cups (approximately 600g) fresh rhubarb, trimmed and cut into ½-inch pieces
- 1 cup (200g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (30ml) lemon juice
- 1 teaspoon (5ml) vanilla extract
- Pinch of ground cinnamon
- 2 tablespoons (30g) unsalted butter, cut into small pieces
- 1 large egg, beaten
- Coarse sugar, for sprinkling (optional)
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