Usually I would say that baking is about being in your happy place – it is a calm, stress-free environment that should be enjoyed! That being said; if you don’t have enough friends with an abundance of rhubarb, this recipe will have you scanning the neighborhood and deciding who’s rhubarb patch to raid in the middle of the night for that perfect score.
Fill
- 1 egg
- 240 grams (1 cup) sour cream
- 200 grams (1 cup) granulated sugar
- 24 grams (3 tbsp) flour
- pinch nutmeg, more if you’re sassy
- 600 grams (4 cups) diced rhubarb
Stir all fill ingredients (except the diced rhubarb) together until smooth. Do not whip. Set aside until your pie crust is rolled out.
Pastry
- 136 grams (1 cup) unbleached all-purpose flour
- 1 grams (¼ tsp) salt
- 40 grams (2 ½ tbsp) butter
- 40 grams (2 ½ tbsp) shortening
- 45 ml (3 tbsp) ice-cold water
Toss all dry pie dough ingredients into your mixing bowl of choice, and blend until the fats are no larger than a pea but be wary not to overmix. Add your ice-cold water and mix just until homogenous, avoiding over mixing at all costs. Roll out and place in a 10” pie tin. Crimp those edges, put your diced rhubarb in the unbaked shell and pour sour cream mix on top.
Topping
- 60 grams (½ cup) flour
- 90 grams (1 cup) rolled oats
- 100 grams (½ cup) brown sugar
- 115 grams (½ cup) butter
Mix all dry ingredients then cut in the butter until crumbly. Sprinkle on top of your pie and bake at 325° until puffed up and no longer liquid in the middle, roughly 55 minutes. If you are using frozen rhubarb, this will take longer. Allow to cool before serving with your neighbors as an apology for stealing their rhubarb crop and remember: rhubarb doesn’t gossip, it just stews silently.
