Dessert

Swedish rhubarb pie

Name: Swedish rhubarb pie
Total time: 70 min
Yield: serves 8
Ingredients: 250 g Flour; 150 g Butter; 150 g Sugar; 1 Egg; 800 g Rhubarb; 2 c. à s. Cornstarch; 20 cl Cream

Preparation time: 1 h 10
Servings: serves 8

Ingredients

serves 8

Flour — to buy250 g
Butter — to buy150 g
Sugar — to buy150 g
Egg — to buy1
Rhubarb — to buy800 g
Cornstarch — to buy2 c. à s.
Cream — to buy20 cl

Preparation

Make the dough: mix the flour, sugar, a pinch of salt and the cold diced butter, rub together until coarse, add the egg and form a ball. Wrap and chill for 30 minutes.
Peel the rhubarb stalks if fibrous and cut into 2 cm pieces.
Mix the rhubarb with the sugar and cornstarch, let macerate for 15 minutes: the sugar will draw out juice that the cornstarch will absorb during baking.
Roll out the dough and line a buttered tart pan, pressing well up the sides, prick the base with a fork.
Fill with the macerated rhubarb, spreading it evenly.
Pour the cream over the top to bind everything as it bakes.
Bake at 200°C for 40 minutes, until the crust is golden and the rhubarb is tender.
Let cool slightly before serving with a spoonful of whipped cream.