Rhubarb Recipe
Make Rhubarb Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Prepare the Rhubarb
Wash and chop the rhubarb into 1-inch pieces and place in a mixing bowl.
- 2
Combine Ingredients
Add the granulated sugar, cornstarch, ground cinnamon, lemon juice, and vanilla extract to the chopped rhubarb. Mix well until the rhubarb is evenly coated.
- 3
Let it Rest
Allow the mixture to sit for 15 minutes to let the juices release.
Crust Preparation
- 4
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- 5
Cut in Butter
Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- 6
Add Ice Water
Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Do not overmix.
- 7
Chill the Dough
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembly and Baking
- 8
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 9
- 10
Add the Filling
Pour the rhubarb filling into the prepared crust, spreading it evenly.
- 11
Top Crust
Roll out the second half of the dough and place it over the filling. Seal the edges and cut slits in the top for steam to escape.
- 12
Bake
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- 13
Cool and Serve
Remove from the oven and let it cool for at least 30 minutes before slicing. Serve warm or at room temperature.
