German Rhubarb Pie Recipe
Indulge in the delightful balance of sweet and tart with a German Rhubarb Pie, a cherished recipe that has been passed down through generations
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Servings: 8
Ingredients
- 8 cups flour
- 2 eggs
- 2 cups sugar
- 4 tsp vanilla sugar
- 2 cups softened cubed butter
- 14 cups chopped rhubarb
- 12 tbsp white sugar
- 8 tbsp cubed butter unsalted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish with butter.
- Whisk together in a bowl: 1 cup flour, ½ tsp salt, ½ tsp baking powder, 2 tbsp sugar.
- Cut in 6 tbsp cold unsalted butter. Add 3 tbsp cold water, make dough, roll into an 11-inch circle, and refrigerate for 30 minutes.
- Combine in another bowl: 3 cups rhubarb, 2 tbsp brown sugar, lemon zest, ½ tsp vanilla sugar.
- Sprinkle ⅓ cup white sugar over the chilled crust.
- Arrange rhubarb mixture over the crust and dot with 1 tbsp butter.
- Roll the remaining ng douand gh, and cut it into 1-inch strips. Arrange strips in a lattice pattern on top. Brush with beaten egg and sprinkle with 1 tbsp granulated sugar.
- Bake for 45 minutes until golden and bubbling. Allow to cool before serving.
Notes
- For an extra touch of sweetness, top the German Rhubarb Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- You can also add other fruits to the pie for added flavor and texture. Try adding diced apples, pears, or even blueberries to give your dessert a new dimension.
- For those who prefer something extra tart, use more rhubarb and less sugar in the filling. For a sweeter version, simply increase the amount of sugar used.
- There are many variations of German Rhubarb Pie, including different crusts and toppings. Try experimenting with variations like shortcrust pastry or crumble topping for an interesting twist on a classic.
- For a special presentation, use a springform pan to create an eye-catching layered pie. Simply layer the dough, rhubarb mixture, and lattice strips in the pan for an easy yet impressive dessert.