Celebrate rhubarb season with this elegant Pie with Baked Rhubarb from Rhubarb by Søren Staun Petersen—a dessert that combines rustic charm with patisserie finesse. A buttery shortcrust forms the perfect base for layers of orange-kissed rhubarb and silky vanilla cream, finished with a touch of whipped cream for balance. This show stopping spring pie not only tastes incredible but invites you to get creative with the final presentation. A must-bake for rhubarb lovers looking to elevate their dessert game.

PIE WITH BAKED RHUBARB

INGREDIENTS

Dough

1¼ cups flour
2 Tbsp icing sugar
½ cup cold butter
3 Tbsp water

Rhubarb

2¼ cups sliced rhubarb
Juice of 1 orange
¼ cup cane sugar 

Cream

1 vanilla pod
3/8 cup sugar
2 egg yolks
1¼ Tbsp cornstarch
2/3 cup milk
1/3 cup cream

RECIPE

1. Preheat oven to 400 °F.
2. Mix the flour and icing sugar together. Cut the butter into small cubes and crumble these into the flour until it develops a gritty consistency. Add the water and knead briefly into a dough. Refrigerate for at least  4 hours, preferably overnight. Blind bake in a 10-inch diameter pie dish for 15–20 minutes. Remove and reduce the oven temperature to 350°F.
3. Place the sliced rhubarb in a dish, and brush with the orange juice and sugar. Bake for 10 minutes until the pieces are tender but still keep their shape. 
4. Split the vanilla pod and scrape out the seeds. Mix the seeds with the sugar. Add the egg yolks and cornstarch and mix thoroughly. In a pot, bring the milk and vanilla pod to a boil. Remove the pod from the pot and then add the egg mixture. Heat it until it thickens, then remove from heat. Refrigerate.
5. Whip the 1/3 cup of cream and mix it with the chilled cream mixture. Put the mixture on the bottom of the cooled pie crust and top with the rhubarb—you choose how artistic it should be. Garnish with wood sorrel and mint, if you like.