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5 from 1 vote

Rhubarb Pie – perfect for Mother’s Day



  • 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