Ingredients
Scale
- 300g plain flour
- 200g cold butter
- 600g rhubarb
- 150g sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1 egg
- Lemon zest
Instructions
- Make pastry and chill.
- Prepare rhubarb filling.
- Roll out base crust.
- Add filling.
- Cover with top crust and seal edges.
- Brush with egg wash.
- Bake until golden and bubbling.
- Cool before serving.
Notes
Keep butter cold for flaky pastry. Chill dough before baking. Adjust sugar based on rhubarb tartness. Let pie cool fully before slicing.
- Prep Time: 30
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg