It’s a season of rhubarb now! We LOOOVE rhubarb, and I wanted to try this recipe for a long time and was waiting for this season! It’s unique, using an egg and flour instead of cornstarch. I tried many different recipes, and so far this is the best.
I reduced the sugar for filling from 1+1/4 to 3/4 as we love the sourness of rhubarb. Also I spread 2 tablespoons of breadcrumbs on the bottom of a pie shell, as I always do when I bake filling and crust together to avoid a chance of sogginess of the bottom.
To measure easier on a scale, here are the ingredients in grams.
Topping
All purpose flour 94g
Brown sugar 73g
Butter 76g
Put all in a bowl and make crumble with 2 knives.
Pie (inside)
Granulated sugar 250g * I usually cut to 150g
All purpose flour 8g
1 pinch salt
1 egg – whisked
Chopped rhubarb 400g * I reduce to 350g as I always get too much to fit all in a pie shell
1 pie shell
Butter 28g
Some breadcrumble/Panko
Pre-heat the oven at 220C.
Put sugar, flour and salt in a bowl. Then whisk in egg until smooth.
Add rhubarb and mix to coat.
Spread panko at the bottom surface of the pieshell.
Pour the rhubarb mixture into the pieshell.
Sprinkle the topping.
Bake in the bottom third of the oven at 220C for 10 mins.
Reduce the heat to 180C and bake for about 40mins, until the topping looks golden and the rhubarb mixture looks bubbly.
Take it out from the oven.