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Rabarberpaj (rhubarb pie): recipe illustration
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Rabarberpaj (rhubarb pie)

A rhubarb pie with a tart-sweet flavour, its soft filling spiced with cinnamon. Much loved at the end of spring, when the rhubarb is tender, and eaten warm or cold.

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Ingredients

Ingredients

Pâte

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

726 kcal per serving

Protein
11.4 g
Carbohydrates
101.6 g
of which sugars
55.8 g
Fat
28.7 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make the pastry: mix the flour, sugar and a pinch of salt, then add the cold butter cut into cubes and rub it in with your fingertips until sandy.
  2. Add the egg yolk and cold water, knead quickly, shape into a ball, wrap it and chill for 30 minutes.
  3. Meanwhile, peel the rhubarb stalks and cut them into 1 cm pieces. Toss them with the sugar, cinnamon, starch and lemon zest, then leave to macerate for 15 minutes.
  4. Preheat the oven to 200 °C. Roll out two thirds of the pastry on a floured surface and line a 24 cm tart tin.
  5. Pour the rhubarb filling into the pastry case. Roll out the remaining pastry, cut it into strips and arrange them in a lattice over the filling.
  6. Brush the top with the beaten egg and bake for 40 to 45 minutes, until the pastry is golden and the juices are bubbling.
  7. Let it cool slightly before removing from the tin, dust with icing sugar and serve with whipped cream.

Variations and tips

Strawberry and rhubarb pie. Replace half the rhubarb with quartered strawberries for a softer, fruitier flavour.

With what's available here. If rhubarb is hard to find, use thawed frozen rhubarb, well drained, or tart cooking apples.

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Original Ecomely recipe.