Mini Rhubarb Pies


There’s nothing much better than cake on a rainy weekend. Cozy up with friends or family, watch a movie, play a board game, and everything is perfect 🙂 But then there is always the fight about who gets the biggest piece of the pie… Well, not with these cute mini pies! Just bake one for everyone, and you can even adapt the decorations on top individually!

I made these pies when I had some rhubarb left over, that’s why the recipe is for 3-4 pies 😉 Yet, I can assure you that if you like rhubarb just as much as I do, you’ll want to bake at least twice as many! The red/pink popping color, in contrast with the golden pastry, I just love it. Tastewise it gets even better: the sourness of the rhubarb is balanced by the roasted almonds and the crispy shortcrust is just salty enough to top off the taste adventure.

Ingredients (for 3-4 mini pies)

For the pastry: For the filling:
150 g cold butter 400 g rhubarb
100 g flour 20 g powder sugar
50 g sugar 25 g honey
1 pinch of salt 25 g hashed almonds
6 tbsp ice cold water milk

Make a pile out of the dry ingredients for the pastry. Cut the butter into small wedges and spread on the dry ingredients. Start kneading and quickly add 6 tbsp of ice cold water. Continue kneading (for not too long) until combined. Form the pastry to a ball, cover with foil and let rest in the fridge for at least half an hour.

Wash and clean the rhubarb and cut into small pieces of about 1 cm width. Transfer to a sauce pan and add powder sugar, honey and water such that the ground of the pan is covered. Start cooking with a lid until the rhubarb has resolved to a smooth texture. Roast almonds in a pan and add to the rhubarb. Grease some tart tins and sprinkle them with flour.

Pre-heat the oven to 180°C. Sprinkle the countertop with flour and take the pastry out of the fridge. Use a rolling pin to roll the pastry until around 3 mm thick. Divide generously with a knife into 3-4 parts and cover the tart tins with the pastry. Remove all excess pastry and roll again to about 3 mm. Use the remaining batter to make the decorations. As you can see in the picture, there is no limits to your creativity! Evenly distribute the rhubarb filling on the tart tins. Cover the rhubarb with your decorative pastry and put in the oven. Bake the mini pies for about 25-30 minutes until golden brown.

Tip: I didn’t do this, as you can see in the picture. But if you want the pastry to be more shiny when taking it out of the oven, brush the pastry with milk or egg before baking.


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