Rhubarb Cake Pie
Ingredients
- Rhubarb ⓘ
- 1 1/4 pounds rhubarb, woody ends/leaves trimmed away and chopped ⓘ
- 1/3 cup sugar ⓘ
- 3 tablespoons water ⓘ
- squeeze of lemon/orange juice ⓘ
- small pinch of salt ⓘ
- Dough ⓘ
- 3/4 cup cold butter, diced ⓘ
- 5 dates, pitted and soaked in 1 cup boiling water and drained ⓘ
- 3-4 tablespoons sugar ⓘ
- 1 egg
- 1 teaspoon vanilla ⓘ
Instructions
- Put all ingredients in a medium saucepan and cook until starring to fall apart and sugar dissolves, approximately 15 minutes. Set aside to cool.
- Preheat oven to 350F. Pulse all ingredients in the food processor until it comes together in a sticky dough. Wrap in plastic and let rest in the fridge for 30 minutes. Spread about 3/4's of the dough in a buttered 8-9 inch round tart pan.
- Place tart pan on top of a cookie sheet and bake for 40-50 minutes. Let cool and serve. Vanilla ice cream or freshly whipped cream with creme fraiche would be a nice with it.
Nutrition & Diet Analysis (per serving)
636
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).