one of our co-workers grows rhubarb in her garden every summer. her rhubarb crop went wild this year, so she gave us a bunch of fresh rhubarb a few weeks ago. there was no way we would have been able to use all of it before it went bad, so we froze a large portion of it.
when we were trying to think of what we should make for dessert for labor day, we remembered that we had several pounds of rhubarb in our freezer and we thought we better put it to good use.
for years, ryan has been talking about this rhubarb macaroon pie that his grandmother used to make when he was little. i have had plenty of different types rhubarb pie, but i have never had rhubarb macaroon pie.
we thought it would be the perfect thing to make for labor day since we were getting together with ryan's parents and ryan's grandmother for a labor day picnic.
this pie has a thin crust and a sweet creamy filling that compliments the tart rhubarb perfectly. it's a great summer dessert, and it was so easy to make.
rhubarb macaroon pie
prep time: 10-15 minutes
baking time: 45 minutes
yields: one 9-inch round single-crust pie
1 1/3 cups all-purpose flour
1 teaspoon granulated sugar
1/2 cup (1 stick) salted butter, cold
3-4 tablespoons ice-cold water
4-5 cups fresh rhubarb, diced
2 large eggs
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon salted butter, melted
1 teaspoon pure vanilla extract
directions: preheat your oven to 450 degrees F. to make the crust, combine the flour and sugar in the bowl of a food processor. cut the cold butter into cubes and add it to the flour mixture. pulse the food processor until the butter is incorporated into the flour. while the food processor is running, gradually add the ice-cold water until the dough comes together. remove the dough from the food processor and roll it out to a large circle. place the dough in a pie plate. evenly arrange the diced rhubarb in the bottom of the pie crust.
to make the filling: combine the eggs, sugar, flour, melted butter, and vanilla. beat together with an electric hand mixer until light and fluffy (about 2-3 minutes). pour the filling mixture over the rhubarb.
bake at 450 degrees F for 10 minutes. turn down the temperature to 350 degrees F and bake for an additional 35 minutes, until the mixture forms a light brown crust. (note: if the edges of the crust look like the are getting too brown, you can lightly cover the top of the pie with aluminum foil while it bakes.)