Irish Country Rhubarb Pie

This traditional Irish Country Rhubarb Pie dessert is made with tender rhubarb and an easy scone pastry for a slice of Ireland that comes together for a perfect Spring dessert.

Ingredients and substitutions for Irish Country Rhubarb Pie

• Butter: Plain unsalted or salted butter works great here. Cold and cubed helps us incorporate into the flour easiest.
• Buttermilk: Storebought buttermilk was used here thanks to it's consistent texture and the acidity being balanced perfectly. The buttermilk also helps create a really forgiving texture in our pastry. It is not recommended to use homemade buttermilk in this dish.
• Flour: Plain or all purpose flour is best to create a nice light crumb to our pastry.
• Baking powder: The baking powder helps give our pastry a nice rise which makes this lighter than more traditional pastry you might have tried before. It is best not to omit or replace this as the overall texture would likely be completely changed.
• Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use strawberries, blackberries or even cherries instead, if  you prefer.
• Sugar: Superfine or caster sugar is best here thanks to it's fine texture that will help draw out the moisture in our rhubarb whilst also dissolving perfectly helping give us a smooth filling.

See recipe card for quantities.

How to make Irish Country Rhubarb Pie:

Prepare the pastry: Cut your cold butter into your dry ingredients.

1

Egg and buttermilk: Pour into the dry mixture and stir together to form your dough.

Halving the dough: Use a scale to halve evenly, it is also best to refrigerate your dough halves whilst you prepare each portion ahead of baking.

2

Rolling out the pastry: Simple roll out each half, pressing the bottom portion into your pie dish and allowing for ¼ inch overhang over the edges.

Rhubarb filling: Toss into the pastry evenly and top with the sugar.

3

Top pastry layer: Roll out the remaining pastry and lay over the top. Press the edges together tightly, slice slits into the top.

4

Baking the cake: The pie will be perfectly baked when you can see bubbling from inside the pie and the pastry looks perfectly golden all over.

Cool and serve: Remove and allow to coole before slicing and serving.

Dig in: Enjoy!

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Irish Country Rhubarb Pie

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Blissful rhubarb is the shinning star in this Irish Country Rhubarb Pie recipe which is actually a pie and that crust quick and you might want to keep the recipe for other occasions, as it's incredibly easy and forgiving.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Irish

Servings 8

Calories 374 kcal

Ingredients

  

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Scone pastry

• 340 grams / 2 ⅔ cups plain flour
• 4 grams / 1 teaspoon baking powder
• ¼ teaspoon sea or kosher salt
• 100 grams / ½ cup superfine/caster sugar
• 80 grams / 2.8 ounces butter cold and cubed
• 45 grams / 1 medium egg
• 175 milliliters / ¾ cup buttermilk

Rhubarb filling

• 500 grams / 1 pound rhubarb roughly chopped
• 150 grams / ¾ cup superfine/caster sugar

Instructions

 

Scone pastry

• Preheat your oven to 180C/350F and greaseproof a pie dish.
• Sift the flour, baking powder and salt into a bowl, adding your sugar and stirring through to combine.
• Rub in the butter until the mixture resembles breadcrumbs and make a well in the center.
• Beat the egg and buttermilk in a small bowl until well combined and pour into the dry mixture.
• Carefully stir together until a dough has formed, and turn onto place on a lightly floured surface.
• Halve the dough, setting one aside.
• With the remaining half, roll out until it is approximately ¼ inch thickness, adding more flour to your working surface as needed to ensure it doesn’t stick.
• Press into your pie dish, allowing for at least ½ inch overhang.

Rhubarb filling

• Place the sliced rhubarb into the base and spread out evenly.
• Pour the sugar over the top evenly, tapping to let it sink within the layers of rhubarb.
• Roll out the remaining half of dough and carefully place on top.
• Slice off any overhang beyond ½ inch and press the edges together.
• Slice slits into the top of the pastry.
• Place in the oven and bake for 50 minutes or until golden and bubbling.
• Remove and allow to cool to room temperature.
• Slice and serve with pouring cream or ice cream.

Video

Notes

• Rhubarb: Fresh rhubarb is best here as it soaks up the sugar and gives us the perfect sweet interior. You could use strawberries, blackberries or even cherries instead, if  you prefer.
• Buttermilk: Storebought buttermilk was used here thanks to it's consistent texture that you can help you recreate this dish in your own home. It's best to use storebought due to the acidity being balanced perfectly. The buttermilk also helps create a really forgiving texture in our pastry.
• Dish: A fluted tart dish makes was used, with its size being 21.5 centimeters or 8.5 inches, a medium size. Alternately, a pie dish of a similar size would work great too!
• The pastry doesn't need to be refrigerated: The scone pastry is not like regular pie dough so if it has been sitting on your kitchen counter for 15 or 20 minutes this cake will still turn out beautifully, however, to make sure the dough is easy to handle, you should ensure to place in the refrigerator, if you are not intending to handle or bake it within the 15 minutes of making it.
• Reheating the pie: If you want to freshen it up and it was baked 2-3 days ago, simply preheat your oven to 100C/210F and place your slices in a heatproof dish, baking until the pastry feels warm to the touch, approximately 7 minutes.

Adapted from irelandseye.com

Nutrition

Calories: 374kcal

Keyword pastry, pie, rhubarb, spring baking

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