Rhubarb and Yogurt Pie

x 1

Prep Time

25 min

Cook Time

45 min

Total Time

1 1/6 hours

Serves

6

Servings

6

Dessert
Baking
Comfort Food

Pastry

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 tablespoon white vinegar mixed with
  • 3 tablespoons cold water

Preparation

  1. In a medium-size bowl, sift the flour and sugar with the salt. Cut the butter into the flour until it resembles coarse meal. Add the vinegar and water mixture, just as much as is needed to combine the dough into a ball. Roll out the pastry to fit a 9-inch by 1-inch pan with a removable rim. Roll the pastry around a rolling pin and gently transfer it to the pan. Unroll and ease it into the pan. Cut off the excess pastry.

Filling

Ingredients

  • 4-5 cups diced rhubarb
  • 1 1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 1 cup plain yogurt

Preparation

  1. To make the filling, mix together the sugar, flour, and yogurt in a medium-size bowl. Cover the pastry with the diced rhubarb and pour the yogurt mixture over.

Crumble

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter

Preparation

  1. For the crumble, mix together the brown sugar and flour in a medium-size bowl. Cut in the butter until the mixture has a crumbly texture; sprinkle over the top of the pie.

Baking Instructions

Preparation

  1. Bake at 450°F for 15 minutes, reduce the heat to 350°F, and continue baking for 30 minutes more. Remove the pie from the pan. Serve hot or cold.