How to make rhubarb pie
This vibrant rhubarb pie pairs the tartness of rhubarb with the sweetness of pears and a buttery pastry crust for the ideal winter dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Tart pan
- Oven
- Dish
- Baking sheet
- Saucepan
- Stove
- Food processor
- Refrigerator
- Freezer
- Plastic wrap
- Parchment paper
- Rolling pin
- Fork
- Pie weights
- Pastry brush
- Chef's knife
- Spoon
- Cooling rack
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 2½ cups (375g) plain flour
- ⅔ cup (150g) caster sugar
- 250 grams cold butter, chopped
- 1 egg yolk
- 1 egg, beaten lightly
- ¼ cup (55g) demerara sugar
- Rhubarb & pear filling
- 1 kg trimmed rhubarb stalks, chopped (see tip)
- 3 corella pears (540g), cut into 2cm pieces
- ½ cup (110g) caster sugar
- ⅓ cup (95g) crystallised ginger, chopped
- 2 teaspoons vanilla bean paste
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