At a glance
You'll be making a tangy-sweet rhubarb pie with layers of buttery pastry, creamy curd cheese, and syrupy rhubarb cooked down until caramelized. The most time-intensive part is getting the pastry just right — you'll chill the dough for an hour, then blind bake it with dried beans to keep it flat. Once your components are ready, assembly comes together quickly with spreading and layering.
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Mix the ingredients
Squeeze the juice from the lemon and zest it too. Mix together the pastry ingredients and work them into a firm, non-sticky dough. Place it in a plastic bag and chill in the fridge for an hour.
For this step
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Roll out the dough
Roll the chilled dough into a circle and place it in a pie tin about 25 cm in diameter, greased beforehand with butter. It's best to also line the base with a circle of baking paper – this will make the pie much easier to slice later.
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Prick with a fork
The dough should cover not just the base but also the sides of the tin. Prick the base with a fork, then lay a sheet of baking paper on top and fill it with dried beans to help keep the pastry flat while baking.
