Rhubarb pie
Sharp rhubarb under a crisp lid. With vanilla sauce.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 18–24 min
6 stykker · Do not flip
Recipe
Servings
6 servings
(1 serving = 1 piece)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
Dough
- Wheat flour3 dl
- Butter150 g
- Sugar2 tbsp
- Cold water3 tbsp
Filling
- Rhubarb400 g
- Sugar for filling1.5 dl
- Cornflour2 tbsp
- Vanilla sugar1 tsp
Top
- Egg for brushing1 pc
Method
Step by step.
- 1Rub dough. Rest kaldt 30 min. Del, roll out base and lokk.
- 2Vend rhubarb with sugar, maizena and vanilje. Filling. Lokk, snitt, brush egg.
- 3Set the air fryer to Bake and preheat 3 min. Bake at 160 °C for 18–24 min until the crust is golden and the filling bubbles.
Flavour and filling
Vanilla
- Vanilla sugar
- Rhubarb
Ginger
- Ginger
- Rhubarb
Timer · Bake · 18 min at 160 °C
18:00
Start once the basket is in.
Along the way
- The rhubarb should sink and bubble. Foil if the crust darkens.