- 1 3/4 cups all-purpose flour plus more for the work surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 sticks (8 oz) unsalted butter cold
- 2 large egg yolks at room temperature
- 3 tablespoons whole milk
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 pounds fresh rhubarb trimmed and sliced 1/2 inch (12 mm) thick
- 2/3 cup superfine sugar
- 1/3 cup firmly packed light brown sugar
- 1/4 cup cake flour sifted after measuring
- 1/2 teaspoon kosher salt
- 1 large egg yolk for egg wash
- 1 teaspoon sanding sugar
Close your eyes and imagine a buttery and delicious combo of sweet-tart rhubarb and brown sugar – the result? A scrumptious rhubarb brown sugar pie perfect for dessert and is arguably one of the best pies ever made from simple ingredients.
What's interesting about this recipe is that it adds a custardy flavor to the milk and egg-rich batter. Top with whipped cream or enjoy with your favorite ice cream flavor. Enjoy!Make the Pie Dough:
- In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds.
- Cut the butter into 12 pieces and add it to the flour mixture. Mix slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
- In a small bowl, whisk together the egg yolks and milk and add them all at once to the flour-butter mixture. Mix very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
- Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch (25 mm) thick. Refrigerate for at least 1 hour before using.
- Remove the dough from the fridge about 15 minutes before using it to soften slightly.
- Generously flick some flour over the work surface and roll out about two-thirds of the dough into an 11- or 12-inch (28- or 30-cm) circle. Using a pastry docker or fork, poke holes all over the dough.
- Line a 9-inch (23-cm) ceramic, glass, or aluminum pie plate with the dough, leaving a 1/4-inch-wide (6-mm) lip around the edge.
- Refrigerate the pie shell for at least 30 minutes. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 1 day or freeze it for up to 2 weeks. If frozen, the pie shell can be baked straight from the freezer.)
- Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Remove the pie shell from the fridge and line it with parchment paper. Pour pie weights, dried beans, or uncooked rice directly onto the parchment; fill the pie shell all the way to the top. Blind bake the pie shell, rotating the pie plate halfway through the baking time, until light brown all over, about 30 minutes.
- Remove from the oven and let cool on a wire rack. Leave the oven on. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment.
- In a large bowl, combine the eggs, lemon juice, and vanilla, and use a fork to break up the eggs and whisk everything together. Add the rhubarb and toss to combine thoroughly.
- In a small bowl, combine the vanilla sugar, brown sugar, flour, and salt. Toss until evenly combined, then add to the rhubarb mixture. Mix everything together thoroughly. Pour into the baked pie shell.
- Roll out the remaining dough into a circle just over 9 inches (23 cm) in diameter. Drape it over the pie with the edge of the circle overhanging the edge slightly. Press gently to adhere the dough to the edges of the pie crust.
- In a small bowl, whisk the egg yolk for the egg wash. Use a pastry brush to evenly brush the top of the pie with the egg wash. Sprinkle the sanding sugar evenly over the top. Using a small paring knife, score the top with five 2-inch (5-cm) slits to make a star shape.
- Place the pie plate on a rimmed baking sheet to catch any drips and bake, rotating the baking sheet midway through the baking time, until the crust is thoroughly brown, 70 to 75 minutes.
- Remove from the oven and let cool completely on a wire rack before serving. Rhubarb pie can be stored at room temperature, well wrapped, for up to 2 days.