Rhubarb Pie

Name: Rhubarb Pie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps tapioca starch or corn starch; 8 servings Egg wash (made from one egg beaten with a pinch of salt); 227 grams granulated sugar (or more/less to taste); 1 Tbsp raw sugar (optional); 907 grams rhubarb, chopped into 1/4-inch thick slices

Rhubarb Pie might be just the dessert you are searching for. This gluten free, dairy free, and vegetarian recipe serves 8. One serving contains 214 calories, 7g of protein, and 4g of fat. From preparation to the plate, this recipe takes approximately 4 hours. If you have corn starch, egg wash, rhubarb, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day.

Instructions

Adjust oven rack to lower position and preheat oven to 425°F.

Equipment you will use

Oven

Place rhubarb in large bowl.

Ingredients you will need

Rhubarb

Equipment you will use

Bowl

Whisk together sugar and starch to combine, then toss with rhubarb until pieces are evenly coated. Allow mixture to sit for five minutes, then add to pie shell. Cover with top crust. Crimp sides, cut some slits in the top, and chill the pie for 15 to 20 minutes. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with raw sugar.

Ingredients you will need

Pie Crust

Raw Sugar

Rhubarb

Crust

Sugar

Egg

Equipment you will use

Oven

Whisk

Place pie in oven and bake for 20 minutes, turning halfway through, then turn oven down to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 additional minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from oven and place pie on rack to cool completely before serving.

Equipment you will use

Oven