Double-Crust Rhubarb Pie
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteRhubarb (rhubarbe) may not be something that jumps to mind as typically Provencal. However, it is actually fairly common to find this vegetable during the springtime months at local markets and some grocery stores. Perhaps bizarrely rhubarb is often used in fragrances. Personally, I prefer to make this tart and tingly, double-crust rhubarb pie over perfumed soap.
Enjoy!
Double-Crust Rhubarb Pie
Homemade pie tastes better with homemade crust, but if you are short for time you can buy the pre-made version.
Ingredients
- 8 stalks Rhubarb
- 3/4-1 cup Sugar to taste
- 4 tbsp flour
- 1/4 tsp cinnamon
- Pastry for a 2-crust pie see recipe below
- 1 tbsp milk
- Finishing Sugar optional
Instructions
- Preheat the oven to 450°F (230°C).
- Trim the rhubarb and slice it into 1/2-inch thick slices. You should have at least 4 cups.
- Mix the rhubarb with the sugar, flour, and cinnamon. Set aside.
- Roll out the bottom crust and line a 9-inch pie plate.
- Fill with the rhubarb mixture, then cover with the top crust.
- Trim and fold over the edges, then crimp with your thumb and fingers, or using a fork.
- Cut several vent holes in the top, then brush with milk and sprinkle with finishing sugar, if desired.
- Bake 10 minutes, then reduce heat to 350°F and continue to bake for 35 minutes, or until top crust is brown and filling is bubbling.
Notes
Pie Crust for a Two-Crust Pie:
- 2 1/3 cups flour
- 14 tablespoons cold butter, cut into cubes
- 7 tablespoons ice water, possibly more
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Fall Tart Quince Almond Tarte Tatin
October 24, 2018
This quince almond tarte tatin (tatin aux coings et aux amandes) is a fall dessert that celebrates the slow-ripening fruit. It's a bit of work to peel quince, but you will be pleased with the sweet end result.…
Classic French Madeleine Recipe from Duchess Bake Shop in Edmonton
April 11, 2022
What does one do about a sweet craving? Giselle Courteau found a way to satisfy it. Courteau discovered baking early on and has spent a lifetime perfecting her recipes. This sweet affair has led Courteau to co-ownership of the Duchess Bake Shop, Duchess Atelier, and Cafe Linnea, all in Edmonton, Canada. She is also the …
Impress Your Guests with a Stunning Seasonal Edible Pavlova Wreath
December 9, 2024
Since December is a festive and somewhat decadent time, I made a wreath with a series of mini meringues. Once the meringues were made and decorated, I combined them into a larger wreath shape. The result was a delicious edible pavlova wreath with “pull-away” meringues. While this recipe has a few steps and ingredients, it …
Poached Pears with Chocolate Sauce for Dessert
August 11, 2021
Helen of Troy was known for her great beauty. In Greek mythology, she was Zeus and Leda’s daughter and was said to have been the most beautiful woman in the world. She wasn’t without her issues, though. Just read up on her, and you will be glad she wasn’t your next-door neighbour. She was no …
No Comment