Lemon and Rhubarb Pie

Tarty. Very tarty.

Not in a fishnets, leather and red stilhetto kind of way. More eye squinty, and lip smackable. Just the way I like it.

When I cook, I usually have someone in mind, with whom I’m trying to appeal to their taste buds. Fried rice, with all the vegetables raw and lined up on the side, that would be The Monkeys. Pasta after a really busy day at work, with floating double smoked bacon, followed by two blocks of his favourite chocolate? Well clearly that would be Mr Chocolate.

This time around though, and it was all about my taste buds. I had pie on my mind, rhubarb in the fridge and a bench full of backyard lemons that were all yelling one thing to me. Make me into something delicious!

So I did. Something for me and my tastebuds. A little selfish? Oh hell no. They get enough Monkey friendly, Mr Chocolate friendly things to eat. Of course they were more than welcome to eat the tarty fruity pie in front of them, and if they didn’t like it… well, not much of tragedy there really is there?

Little Monkey tried it. Monkey Boy tried it.

Both scoffed it down and would like another piece please. Oh…didn’t quite make it tarty enough now did I.

Mr Chocolate tried it, and did the eye squint I was expecting from him, yep, it’s good, but you know it’s not really my thing… thank goodness for that.

Now I just had to muscle the two kids out of the way for that last piece.

Lemon Rhubarb Pie


200g cold cubed butter

300g plain flour

110g natural yogurt

50g sugar

1 tsp white vinegar

In a processor add flour, sugar and butter. Pulse until resembles bread crumbs. Tip into a bowl adding the remaining ingredients, mix together and then give a quick Β knead on a lightly floured surface then cover and pop into the fridge.


1 bunch of rhubarb

100g sugar

Trim edges, and cut into equal lengths, pop in a pot with the sugar over a medium heat, and cook until rhubarb has disolved to rhubarby mush. Put aside.

Lemon mixture

100mls lemon juice

1/2 cup sugar

2 tbls cornflour

100mls water

Mix cornflour and water together, then add to remaining ingredients in a pot. Whisk over a medium heat until mixture thickens.

Roll out your pastry on to lightly floured bench, and then line a greased pie dish with it. Layer the lemon mixture on, then the rhubarb. Roll out a second pastry top and slit it, gently pulling it sideways to open up a little. Press down the edges and bake at 180C for about 50minutes.


54 thoughts on “Lemon and Rhubarb Pie

  1. Love rhubarb and always looking for a different ways to use it. Never thought to put it with lemons, what a great combo. Will add this recipe to my list of ones to try


  2. That;s a mighty fine pie! Rhubarb and lemon sounds blissful to me, I think I will be rattling my spoon against that elegant piece of china and hoping for the last slice too (just a mouthful ? ) Monkeys have great taste πŸ™‚


  3. Ooh, I love tart fruit dishes. Mum would never add sugar to fruit when I was growing up, a 100g in the rhubarb seems quite generous!

    It’s great when you cook something delicious and no one wants to share it.


    • I’d done a sugar free rhubarb crumble recently and although ok, I really think it adds an oomph to it if there is a little sugar…and with with the lemon part definitely a little sugar to help it cross the road πŸ™‚


  4. Rhubarb and Lemon
    You are a genius! You are my hero!
    I have put rhubarb on my list and am making this for ME!
    And only me!
    I love you, Brydie-
    and I love your pie!


  5. That’s very interesting – I have a taste for bitter things, but with me, it was an acquired taste, not well developed until late adulthood – I think it’s unusual for kids to like bitter things. Do they like yogurt too?


    • I think it comes down to what I have given them from the start Doc. They happily eat really tart natural yogurt, 74% dark chocolate, pies like this… actually there is a whole page on what they will and won’t eat. Bitter things they are fine with though, within reason, marmalade wasn’t a hit recently… although for comedy value it was. (Evil mama.)


  6. dear brydie, since i can’t find rhubarb in my greek island’s local market, may i use an alternative ingredient (i.e some summer fruit, or jam preserve, maybe of any kind of berries)?
    i understand that this differentiate the version of your recipe, however i welcome any kind suggestion of yours on my request above!
    in the meantime i ‘ll make a search in my friends’ gardens whether by chance they cultivate any rhubarb roots!thx! πŸ™‚


  7. Congratulations on a BRILLIANT blog. I am completely new to blogging and found you through Multiplemum. I especially love your piece on Tasmania. We’ve decided to head back to our farm there after a short stint in Sydney and you captured its beauty perfectly with those amazing photos and words. Thanks for keeping me inspired πŸ™‚


    • Funny, I had hopped over to yours after Multiple Mum too, but got side tracked and didn’t get time to comment, vowing to come back!
      Glad you liked the Tasmanian posts, there were also a couple back in January that might interest you as well. Hope the move goes well.


  8. Wow, never thought of combining rhubarb and lemon before, but sounds like an inspired combo. I love the way you’ve layered it, I must try that some time.


    • The layers didn’t stay so much once it was cooked. Maybe if you cooked the base blind beforehand, then layed it and then just cooked the top, the layers would stay more. I think the lemon mixture got too hot though and a lot infused with the rhubarb.


  9. Oh God. Saving this one as well. I just planted my first rhubarb a few weeks ago and it’s so strong and happy. Now I will look at it with lust and desire. The little tart.


  10. Pingback: lemon and olive oil cake | Cityhippyfarmgirl

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