Rhubarb Pie On A Stick

Rhubarb Pie On A Stick

Easy as pie…on a stick.

60 min.prep time 1:15total time
12 servings
151 Rating

Ingredients

Filling

8 ounces (1 1/4 cups) rhubarb, cut into 1/2-inch pieces
1/4 cup sugar
2 tablespoons firmly packed brown sugar
1 tablespoon corn starch
1/8 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla

Crust

1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 Half Sticks (1/2 cup) Land O Lakes® Unsalted Butter, cut into pieces
2 to 3 tablespoons ice water
1 tablespoon water
White decorator sanding sugar
Lollipop or craft sticks

Directions

Combine rhubarb, sugar, brown sugar, corn starch and 1/8 teaspoon salt in saucepan. Cook over medium-low heat 10 minutes or until bubbly and thickened. Remove from heat; stir in lemon zest and vanilla. Cover; refrigerate until completely chilled.

Combine flour and 1/4 teaspoon salt in food processor bowl fitted with metal blade. Add butter; pulse until mixture resembles coarse crumbs. Add 1 tablespoon water at a time, pulsing between each addition, just until dough forms. Shape dough into disk; flatten slightly. Wrap in plastic food wrap; refrigerate 1 hour or until firm.

Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.

Place egg and 1 tablespoon water in bowl; beat with whisk. Set aside.

Roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough into circles, using 4 1/2-inch round biscuit or cookie cutter. Cut each circle in half; brush edges with egg wash. Place rounded teaspoon filling onto one side of dough. Place craft stick along edge of filled half. Fold remaining dough over filling; crimp edges using fork. Cut small "x" in top of dough to vent. Brush top with egg wash; sprinkle with sanding sugar.

Place onto prepared baking sheets; bake 13-15 minutes or until edges are golden brown. Cool on baking sheet 10 minutes; transfer to cooling rack. Cool completely.

Recipe Tip

TIP: Filling may need to be mashed or coarsely chopped before using, depending on the size of rhubarb pieces used.

VARIATION: Substitute fresh blueberries or chopped strawberries for the rhubarb in the filling.

Nutrition Facts (1 serving)

Calories: 160

Fat: 8g

Cholesterol: 35mg

Sodium: 80mg

Carbohydrates: 20g

Dietary Fiber: 1g

Protein: 2g

Recipe #16105©2014Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe is easy, fun, and delicious. I highly recommend adding some chopped fresh strawberries to the rhubarb mixture, so good!

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