Lemon and Rhubarb Pie

Posted on August 8, 2011 by cityhippyfarmgirl

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

Pastry

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 knead on a lightly floured surface then cover and pop into the fridge.

Rhubarb

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”

teawithhazel on August 8, 2011 at 7:03 am said:

that looks so good and what a great way to use seasonal produce..love the photo with the pie and the pink rose plates..jane

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- cityhippyfarmgirl on August 9, 2011 at 6:36 am said:
  
  Pie is certainly an easy way to eat the seasons isn’t it.
  I like that little plate too, Little Monkey recently broke my favourite other little one like it
  
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bagnidilucca on August 8, 2011 at 7:05 am said:

You would have to muscle me out of the way as well, it looks wonderful.

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- cityhippyfarmgirl on August 9, 2011 at 6:37 am said:
  
  Perhaps I could make another one Debra 🙂
  
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Bruisemouse on August 8, 2011 at 7:10 am said:

That looks totally deluxe.
That is just like kiddies. You think that they will do one thing and then they totally throw your plans and do the opposite.

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- cityhippyfarmgirl on August 9, 2011 at 6:38 am said:
  
  It’s those damn educated palates I’ve created you see… must remember, less variety for them.
  
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Savory Simple on August 8, 2011 at 7:27 am said:

Looks delicious!

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- cityhippyfarmgirl on August 9, 2011 at 6:39 am said:
  
  Thank you.
  
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Jen on August 8, 2011 at 7:30 am said:

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

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- cityhippyfarmgirl on August 9, 2011 at 6:39 am said:
  
  I would love to see it if you do make it Jen 🙂
  
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Joanna on August 8, 2011 at 7:37 am said:

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 🙂

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- cityhippyfarmgirl on August 9, 2011 at 6:40 am said:
  
  They do… the cheeky things.
  
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Celia on August 8, 2011 at 7:39 am said:

Elegant and so pretty, if the Monkeys were eating with their eyes open, it’s no wonder they couldn’t resist! 🙂

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- cityhippyfarmgirl on August 9, 2011 at 6:41 am said:
  
  I really was hoping it would be a little too tart for them, but no not even in a small pause on the first bite.
  
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Rufus' Food and Spirits Guide on August 8, 2011 at 8:34 am said:

Oh my, as we say in the South. That’s just pretty! Love it. And the crust is beautiful.

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- cityhippyfarmgirl on August 9, 2011 at 6:41 am said:
  
  Thanks G!
  
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Keri on August 8, 2011 at 9:47 am said:

YUMMO! That looks scrumptious – I’ve only just had breakfast but that photo is making my mouth water. Well done : )

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- cityhippyfarmgirl on August 9, 2011 at 6:42 am said:
  
  Pie for breakfast? It should certainly be considered…
  
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dixiebelle on August 8, 2011 at 10:11 am said:

You are such a great food writer! I wanted to see a photo of it cut… a slice of the old tart, with some double cream to smooth her out!

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- cityhippyfarmgirl on August 9, 2011 at 6:44 am said:
  
  Thanks Dixiebelle. I think a little vanilla mascarpone on the side?
  
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spiceandmore on August 8, 2011 at 10:13 am said:

A slice of that pie on that gorgeous rose plate would be very hard to resist…what a feast for all the senses!

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- cityhippyfarmgirl on August 9, 2011 at 6:45 am said:
  
  My little plates are dwindling, I have to go op-shoping again. They are used and loved, but then they break 😦
  
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Amanda on August 8, 2011 at 10:30 am said:

Gorgeous looking pie there, Brydie. Shame about the kids, though. I would have thought the competition for something not so sweet would have been limited.

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- cityhippyfarmgirl on August 9, 2011 at 6:47 am said:
  
  No unfortunately. They surprise me sometimes with what they will eat and what they won’t.
  
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Richard Elliot on August 8, 2011 at 10:31 am said:

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.

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- cityhippyfarmgirl on August 9, 2011 at 6:49 am said:
  
  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 🙂
  
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heidi on August 8, 2011 at 11:19 am said:

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!

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- cityhippyfarmgirl on August 9, 2011 at 6:50 am said:
  
  You know what Heidi, when I was typing this one out, I was thinking to myself, I wonder if Heidi would like this one? Pleased I didn’t disappoint!
  
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drfugawe on August 8, 2011 at 2:18 pm said:

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?

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- cityhippyfarmgirl on August 9, 2011 at 6:55 am said:
  
  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.)
  
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gina on August 8, 2011 at 3:22 pm said:

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! 🙂

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- cityhippyfarmgirl on August 9, 2011 at 6:56 am said:
  
  Gina, I think a whole lot of other seasonal produce would work just as well for this pie. Coming to mind, would be plums or what ever berries you had available. Go wild!
  
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Provincial Homemaker on August 8, 2011 at 3:31 pm said:

Maybe this is my answer for what to do with all those ‘free to a good home” lemons in my fridge;)

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- cityhippyfarmgirl on August 9, 2011 at 12:20 pm said:
  
  Lucky thing! I love it when people are generous with their citrus goodies.
  
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Kari @ bite-sized thoughts on August 8, 2011 at 3:35 pm said:

Ooh. Now I’ve actually made pie (!) I can appreciate this recipe even more. I would imagine that the lemon would work brilliantly with rhubarb.

I’m also very impressed with the look of your pie. It looks superby professional!

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- cityhippyfarmgirl on August 9, 2011 at 12:22 pm said:
  
  It’s the old stretchy pastry trick Kari. Try it for your next pie. dead easy.
  
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Mrs Bok on August 8, 2011 at 4:28 pm said:

OH. YUM!!!!!!!!!! Mmmmmmmmmmmmmmmmmmmmmmmmmm

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- cityhippyfarmgirl on August 9, 2011 at 12:22 pm said:
  
  Thanks Mrs Bok
  
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Tandy on August 8, 2011 at 4:47 pm said:

I have never used yoghurt in my pastry before, so that is something new for me to try – have a great day today 🙂

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- cityhippyfarmgirl on August 9, 2011 at 12:25 pm said:
  
  I’m a complete convert Tandy. savoury or sweet my pastry has yogurt in it now. Give it a crack 🙂
  
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Lorraine @ Not Quite Nigella on August 8, 2011 at 6:40 pm said:

Lemon and rhubarb-now that’s a combination that I could really get behind! And what an interesting pastry top pattern too! 🙂

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- cityhippyfarmgirl on August 9, 2011 at 12:27 pm said:
  
  It’s not for everyone, but those that is, I think deserve two slices.
  
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thecompletecookbook on August 8, 2011 at 7:17 pm said:

Your tart really looks fabulous but I just cannot get to like rhubarb and it is not for lack of effort – I really have tried.
🙂 Mandy

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- cityhippyfarmgirl on August 9, 2011 at 12:28 pm said:
  
  Swap it for berries or plums perhaps?
  
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Wendy on August 8, 2011 at 9:28 pm said:

I intend to be ‘accidentally in the neighbourhood’ when next you make this pie. Delectable.

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- cityhippyfarmgirl on August 9, 2011 at 12:29 pm said:
  
  You know The Monkeys will wrestle you for it. Happily.
  
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Coal Valley View on August 8, 2011 at 9:57 pm said:

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 🙂

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- cityhippyfarmgirl on August 9, 2011 at 12:32 pm said:
  
  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.
  
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C on August 9, 2011 at 7:15 am said:

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.

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- cityhippyfarmgirl on August 9, 2011 at 12:34 pm said:
  
  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.
  
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sheof108names on August 10, 2011 at 12:05 am said:

Looks amazing, such yummy tarty goodness! Shame you had to share it 🙂

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turid on August 10, 2011 at 7:56 pm said:

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.

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Choclette on August 12, 2011 at 3:36 pm said:

Well it’s not a true tart unless it’s tarty – you’re training those monkey boys up well.

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