Rhubarb Pie

A couple of days ago, on a visit to the farm of my in-laws, I snatched with me a couple of kilos of rhubarb. I just love rhubarb! It really gives me the feeling of summer. Today I used some of the rhubarb to make Rhubarb Pie. Yummie!

Rhubarb Pie
( Ø 24 cm)

For the pastry dough:
100 gr butter
3 dl sugar
1 egg
1,5 dl cream (27%)
3 dl all-purpose flour
1 tsp baking powder

For the filling:
dried bread crumbs
6 rhubarb stems
1 dl sugar

For the egg glaze:
1 egg

1.) Preheat the oven to 180 degrees Celsius.
2.) Mix the butter, flour, sugar and baking powder (preferably in a food processor), add the egg and then pour in the cream until the mixture starts to become a dough. If the dough turns out sticky, add more flour. (I didn't use a food processor, and I needed to add more flour)
3.) Let the dough rest in the fridge for 30 to 60 minutes.
4.) Line the bottom of a springform pan (Ø 24 cm) with baking parchment, and butter the sides.
5.) Use half of the dough to cover the bottom and sides of the springform pan. You can either just use your hands, or roll the dough out on a flour-covered surface and transfer to the springform pan.
6.) Put the springform pan into the fridge.
7.) Clean and trim the rhubarb stems, and cut them into pieces of 2 cm.
8.) Mix the rhubarb with 1 dl of sugar. Sprinkle the bottom of the dough-covered springform pan with dried bread crumbs, and then fill the form with the rhubarb sugar mixture. (The dried bread crumbs will absorb some of the moisture from the rhubarb so that the bottom of the pie won't get soggy).
9.) Use the rest of the dough to roll into strips and cover the pie with these.

10.) Whisk the egg, and brush the strips and sides of the pie with it.
11.) Bake for 40 to 45 minutes on the lower rack of the oven.
12.)  Let the pie cool down first in the springform pan, then on a rack. Serve luke warm with vanilla ice cream or vanilla sauce.

Enjoy!