Hello Lovelies, today I would like to share a recipe for a delicious rhubarb pie with you – just in time for Mother’s Day. I’m really happy that Rhubarb is still in season here (if it might not be in season where you live, you can use apples instead), since there are many recipes I still want to try. I’m lucky that I can get rhubarb and other fresh products directly from a fellow mama in the small village we live in. She grows everything in her big garden and so all fruits and veggies are of course organic and I love to support her passion as well.
I already made these delicious muffins with rhubarb recently (you can get the recipe here), so I wanted to make something different this time. And can you imagine, that I never made a classical pie before? I made tartes and quiches, but never a pie, so it was about time. So I thought with Mother’s Day approaching on Sunday, this would be the perfect recipe, since it can be decorated pretty, but is not as heavy as a cake with cream.
So here is the recipe:
- 400 gr 14 oz flour
- 200 gr 7 oz butter (vegan)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp powdered sugar
- 50 ml very cold water
- 500 gr 18 oz rhubarb
- 100 gr 3,5 oz raspberry
- 2 tbsp elderflower syrup
- 1 tsp vanilla extract
- 50 gr 1,8 oz coconut blossom sugar
- 2 Tbsp ground almonds
- Mix the flour with the cold butter (cut in pieces), salt, vanilla, powdered sugar
- Add the old water and kneed with a kitchen machine or your hands until you have an even dough
- Let rest in the fridge for 1/2-1 hour
- Peel the rhubarb and cut into pieces (ca. 1 cm or 0,3 inch wide)
- Mix with the other ingredients and set aside
- Grease a Pie pan with butter
- Preheat the oven to 200 degree C (400 F)
- Take the dough out of the fridge and divide into 3 parts
- Divide one third again and color it with natural dye (I used raspberry and strawberry powder) and leave one third plain for the rim
- Roll out the other parts of the dough, as thin as possible
- Add one into the pie pan for the bottom and sprinkle with 2 tbsp ground almonds
- Discard the liquid from the rhubarb mixture and add the mixture on the bottom
- Cut out different sizes of hearts from your top part of the dough and add the disc on the pie
- Roll out the colored dough parts and cut out hearts - place them on the pie
- Add a rim at the end and press down with a fork
- Brush it with vegan cream (I used soy)
- Bake for 40 minutes
- Serve with ice cream or whipped cream
Even though I think we should honor our Mom’s all year round, Mother’s Day is a nice opportunity to make a special day for you moms. My girls already love to do it, they prepare a breakfast, set the table and pick flowers. They even made a gift in Kindergarten, I’m already curious what it is, of course it’s still well hidden. The value of a gift is not important at all, it’s more the gesture and I’m pretty sure a heart decorated pie would be a lovely surprise.
The little hearts lost their color a bit during baking, but I think it still turned out really pretty. I have to admit, I’m a bit proud of my first pie and it was easier then I thought at the beginning, even with the hearts as decoration.
This Pie would be a lovely gift if you want to bake something special for your moms. It’s easy to make, doesn’t require much ingredients, and even kids could manage to make it alone, maybe with a little help from their dads or another grown-up.
We ate the pie with vegan ice cream, but whipped cream would be a perfect match as well or just sprinkle on some powdered sugar.
Do you already have something planned for your moms? Or what was the nicest surprise you received as a mom yourself? Maybe its a heart decorated rhubarb pie this year :-).
If you have Pinterest, you can find me here and pin this picture if you like:
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