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–+ servings
Rhubarb Lemon Pie

Sweet and Tangy Rhubarb Lemon Pie to Brighten Your Spring

Experience the delightful combination of tart rhubarb and zesty lemon in this irresistible Rhubarb Lemon Pie, perfect for spring.
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Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 3 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.25 cups All-Purpose Flour Gluten-free flour can be a great alternative.
  • 0.5 cups Whole Wheat Flour You can replace it with all-purpose flour.
  • 0.33 cups Sugar Use coconut sugar for a different flavor.
  • 0.25 tsp Salt Balances sweetness.
  • 8 tbsp Butter Use cold and cubed; vegan butter can be substituted.
  • 1 Egg Yolk Flax egg can be used for a vegan option.
  • 1 tbsp Milk Non-dairy milk can be used.
For the Lemon Filling
  • 0.25 cups Yogurt Sour cream can be substituted.
  • 3 Eggs Use an egg substitute for a vegan option.
  • 1 Lemon Zest Orange zest can be an alternative.
  • 0.67 cups Lemon Juice Freshly squeezed is best.
For the Rhubarb
  • 12 oz Fresh Rhubarb Cut into 1/2-inch slices; frozen rhubarb can be used.
  • 0.33 cups Sugar For cooking rhubarb.
  • 0.5 tsp Vanilla Paste Substitute with pure vanilla extract.
  • 0.25 tsp Cardamom Can replace with cinnamon.
  • 0.125 tsp Ground Ginger Fresh ginger can be used for a fresher taste.
For Serving
  • 1 dollop Whipped Cream Optional, to enhance each slice.

Equipment

  • Food Processor
  • baking dish
  • Pie Dish
  • blender
  • mixing bowls

Method
 

Preparation
  1. In a food processor, combine all-purpose flour, whole wheat flour, sugar, and salt. Pulse in cold, cubed butter until mixture resembles coarse crumbs. Whisk together egg yolk and milk, add to the flour mixture, blending until a soft dough forms. Chill the dough for 1 hour.
  2. Preheat the oven to 400°F. Toss rhubarb with sugar, vanilla paste, cardamom, and ground ginger in a baking dish. Cover with foil and bake for 20 minutes, then stir and bake uncovered for an additional 5–10 minutes until rhubarb softens. Allow to cool.
  3. Preheat the oven to 375°F. Roll out the chilled dough and fit into pie dish. Line with parchment and fill with weights. Blind bake for 10–12 minutes, then remove weights and bake for another 3–5 minutes until golden.
  4. Blend sugar, yogurt, eggs, lemon zest, and lemon juice until smooth. Pour over cooled rhubarb in the baked crust.
  5. Bake at 375°F for 20–25 minutes until edges are set. Let cool for 2–3 hours, then refrigerate before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 130mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store in the fridge for up to 3 days. Freeze for up to 2 months if wrapped tightly. Thaw overnight before gently warming in the oven.

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