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Recipe Sweet Rhubarb Pie with Rye Crust

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Auteur : Justine Doiron
Internet : https://justinesnacks.com/sugared-rhubarb-tart-with-rye-crust/

INGRÉDIENTSFor the Rye Crust

1 cup / 140 g all-purpose flour
1/2 cup plus 2 tablespoons / 85 g dark rye flour
2 teaspoons Diamond Crystal kosher salt
1 teaspoon granulated sugar plus more for dusting
3/4 cup / 170 g chilled salted butter
4 to 5 tablespoons ice water
1 tablespoon buttermilk

For the Rhubarb Filling

1 pound Fresh rhubarb, cut diagonally
2 tablespoons freshly squeezed lemon juice, about 1 small lemon
1/3 cup granulated sugar
2 tablespoons cornstarch

For the Buttermilk Whipped Cream

1/2 cup heavy whipping cream
2 tablespoons buttermilk
1 tablespoon granulated sugar
Pinch of Diamond Crystal kosher salt

PRÉPARATION

In a large bowl, whisk together the flours, salt, and sugar for the crust. Stir in the cold flour and work the butter into flakes with your hands, stirring constantly to coat the butter with the flour.
Working quickly, pour in the ice water in a thin stream, and press with your hands to form a ruffled dough. Place it on a work surface and flatten it into a 2.5 cm (1 inch) high circle. Wrap it tightly in plastic wrap and roll it with a rolling pin to smooth the edges. Place in the refrigerator to rest for 30 minutes to 24 hours.
While the dough is chilling, combine the rhubarb, lemon juice, sugar, and cornstarch in a medium bowl. Coat well.
Preheat the oven to 190°C (375°F).
After resting the dough for at least 30 minutes, place it on a lightly floured work surface and roll it out into a large circle. Transfer it to a baking sheet lined with parchment paper.
Arrange the rhubarb in the center of the dough, leaving at least 2 inches of crust around the edges. Drizzle with any remaining juices from the bottom of the rhubarb bowl. Fold the edges of the crust over to form a flatbread.
Brush the outside of the crust with buttermilk and sprinkle with any excess sugar.
Place the pie in the refrigerator while the oven finishes preheating. Once the oven is ready, bake the pie for 40 to 50 minutes, until the rhubarb is tender and the crust is golden brown.
While the pie bakes, prepare the whipped cream. Add the cream, buttermilk, sugar, and salt to a stand mixer and mix on medium-high speed for 2 to 3 minutes, or until stiff peaks form.
Remove from the oven, sprinkle the rhubarb with a little sugar and top with the buttermilk whipped cream. Serve warm!

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