This post contains sponsored products.
Being born and raised in Norway, you’d think me and rhubarb pie were old buddies. Not the case. The only rhubarb recipe I’d had before making this pie was a rhubarb soup (also a big hit in the Norwegian cuisine) about 10 or 15 years ago. So this summer, also coinciding with the fact that it was the first year my blog was up and running, I decided I would give a sugar-free rhubarb pie a go. And unlike pies I’ve made in the past, I really took my time in the kitchen to make a decorative pie shell.
You definitely don’t have to do this, but it is an incredibly satisfactory feeling both placing the rhubarb pie into and pulling it out of the oven when it looks so pretty. The trick is rolling the pie pastry really thin, and then using a ruler and sharp knife to work with. Either way, this rhubarb pie is a brilliant combination of sweet and sour – and the perfect dessert to welcome autumn (which Norwegian weather did last week) with.
Ingredients (for a 28 cm/11” pie tin)
370 grams or 13 oz. of wheat flour
55 grams or 1.9 oz. of FiberFin
170 grams or 6 oz. of cold butter
½ teaspoon of salt
100 grams or 3.5 oz. of water
500 grams or 1.1 lb. of fresh rhubarb (chopped)
160 grams or 5.6 oz. of Tagatesse
50 grams or 1.8 oz. of wheat flour
1 tablespoon of FiberFin
2 tablespoons of butter
1 egg for glazing
Rhubarb compote (optional)
400 grams or 14.1 oz. of fresh rhubarb (chopped)
60 ml or ¼ cup of apple juice
5 tablespoons of Tagatesse
In the oven: 175°-230° Celsius/300°-450° Fahrenheit/Gas mark 3/8
Start by making the pastry. Combine wheat flour, FiberFin, butter (cold – that’s important) and salt in your mixing bowl. Mix the four together until you’ve got a grainy consistency.
Add in the water and mix again until a large, uniform dough is formed. This needs to be quite stretchy – a sign of proper gluten development – and I ensured this by banging it against the kitchen counter a few times.
Place the pastry in the fridge and chill for 1 hour.
If you want to make the rhubarb compote, do that now. Combine rhubarb, apple juice and Tagatesse in a non-stick saucepan. Bring to a boil, then cover with a lid and turn the heat down to low. Simmer for 5 minutes, then take the lid off and simmer for 5 minutes more. Remove from the hotplate and set aside to cool.
Mix the Tagatesse, wheat flour and FiberFin together using a spoon. Set aside. Butter your pie tin generously.
Now, split the pastry in half and roll the first half, using a rolling pin, out to a circular sheet that’s large enough to cover both the base and sides of your pie tin. For the pie crust to turn out crispy, you need to roll the sheet very thin (I’ve accounted for this in the pastry amount in the recipe).
≈ Preheat your oven to 230° Celsius/450° Fahrenheit/Gas mark 8 now ≈
Gently lift the pie sheet into the pie tin and tuck it into the creases. Use a pair of scissors to cut off any overhang. Now, sprinkle the pie base with ¼ of the Tagatesse/flour/FiberFin mixture, spread the rhubarb over this, then sprinkle with the rest of the filling. Dot with the butter on top.
If you want to make the exact same pattern on the pie as I did, please shoot me an email. No matter how you decorate the casing, though, you need to roll it thin so it turns crispy in the oven. Make sure that you also give it a proper edge around the top, so that the pieces don’t fall apart in the oven.
Finally, brush the rhubarb pie with a whisked egg. Place it in the oven (on the lowest rack) and bake it for 15 minutes. Then lower the temperature to 175° Celsius/150° Fahrenheit/Gas mark 3 and bake for another approximately 45 minutes.
The rhubarb pie is done when the pastry is golden brown and crunchy. Check this by tapping it gently with a nail. If the crust browns too quickly in the oven you can place a sheet of baking on top of it.
Remove the rhubarb pie from the oven, allow it to cool a little, and then enjoy a large piece with compote on the side 🙂