Rhubarb Pie

Rhubarb Pie

This easy to make bottomless rhubarb pie combines sweet and tangy to create an appetising filling topped with a beautifully crispy pastry topping. A lovely sweet dish using sensational spring ingredients, the rhubarb pie is wonderfully easy and simple to make and is best served with a dollop of fluffy whipped cream.


Step 1
  • Cut the butter into pieces and rub into the flour to make a fine breadcrumb consistency. Add the water and quickly make into a dough.
Step 2
  • Wrap in clingfilm and chill for about an hour in the fridge.
Step 3
  • Roll the dough out to approximately 20 x 30 cm and cut off 2 wide strips to put around the edge of the pie dish.
Step 4
  • Cut the rhubarb into chunks of about 3 cm. Put either the rhubarb chunks or gooseberries in the pie dish.
Step 5
  • Mix the sugar and potato flour together and sprinkle it over the fruit.
Step 6
  • Now cut the rest of the dough into long strips and place over the fruit like a grid. If necessary press the dough on the edge with a fork.
Step 7
  • Now brush the pastry with some beaten egg. Bake the pie in the middle of the oven for 30 minutes at 225 ° in a traditional oven. Serve it warm.

Both fresh and frozen rhubarb work wonders in this recipe, so it can be enjoyed regardless of the season!


Egg wash your pie crust to keep it crispy and prevent sogginess.


150 g
Wheat flour
175 g
2 tbsp
Cleaned rhubarb Or 375g Gooseberries
500 g
25 g
Potato starch
1 tbsp
Beaten egg
Whipped cream
250 ml