Rhubarb Pie On A Stick
Rhubarb Pie On A Stick

Rhubarb Pie On A Stick

Easy as pie…on a stick.

The Story Behind the Recipe
12
servings
1 hr
PREP TIME
1 hr 15 min
TOTAL TIME

Ingredients

Filling

2 stalks (1 cup) fresh rhubarb,  sliced 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

1/2 cup Land O Lakes® Unsalted Butter cut into pieces

2 to 3 tablespoons ice water

 

1 large Land O Lakes® Egg beaten

1 tablespoon water

 

Craft or lollipop sticks

White decorator sanding sugar

 

 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

    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.

  6. STEP 6

    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.

Tip #1

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

Tip #2

- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

Tip #3

Variation:
Blueberry or Strawberry Pie on a Stick: Use fresh blueberries or chopped strawberries for rhubarb in filling.

Nutrition

160Calories
8Fat (mg)
35Cholesterol (mg)
80Sodium (mg)
20Carbohydrates (g)
1Dietary Fiber
2Protein (g)

Reviews

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  June 15, 2014

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

— says Brenda
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