Rhubarb pie #3

Preheat the oven to 230°C (450°F).

Combine the sugar, flour and egg.

Add to the rhubarb.

Line the pie plate with one rolled-out pastry.

Pour the rhubarb mixture in the rolled-out pastry.

Cover with the other rolled-out pastry. Create some openings for the steam to come out.

Seal and flute.

Garnish with lattice pastry strips instead of a rolled-out pastry, if desired.

Cook on the bottom rack of a preheated oven (230°C / 450°F) for 10 minutes, then turn the heat down to (180°C / 350° F), for 45 to 50 minutes until the rhubarb is cooked and the crust is golden.


50 ml of sugar

30 ml of all-purpose flour

2 rolled-out pastry

750 ml of rhubarb, chopped

1 egg