Rhubarb Pie with Cinnamon

Baking and Desserts | British cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb Pie with Cinnamon

Ingredients

Wheat Flour - 8.8 oz
Butter - 2.1 oz
Margarine - 2.5 oz
Rhubarb - 3 lbs
Powdered Sugar - 2 tablespoons
Brown Sugar - 8.8 oz
Ground Cinnamon - 0.5 teaspoon
Corn Starch - 2.5 tablespoons
Water - 5 fl oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Grease a round pie dish with butter. Sift the flour and 0.5 teaspoon of salt into a bowl, add 30 grams of finely chopped butter and margarine, and mix well with your hands. Add the powdered sugar, mix well, adding more water if necessary. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 2

Cut the rhubarb into small pieces and place it in a pan with the sugar, cinnamon, and 2 tablespoons of water. Set over low heat, cover with a lid, and cook, stirring, for 5-8 minutes until soft. Mix the cornstarch and water and add the mixture to the rhubarb. Bring to a boil, stirring until thickened. Allow to cool. Preheat the oven to 356°F and heat a baking tray.

Step 3

Roll out two-thirds of the dough and lay it in the dish. Spoon the filling on top and dot with the remaining butter. Roll out the remaining dough. Brush the edges with lightly beaten egg and cover the filling with the dough. Seal the edges and decorate the top with leftover dough. Brush with egg and bake for 35 minutes until golden. Dust with powdered sugar.