Rhubarb and Shortbread Pie

Rhubarb and Shortbread Pie


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Pies are a delight to eat but when it comes to making the pie crust, a lot of people are intimidated by the arduous task. Therefore a better alternative would be to use a shortbread crust because it saves a lot of time and effort. You can use a fruit filling made of rhubarb and your pie would be ready in no time!

Shared by
Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 125 grams softened unsalted butter
  • 2 tablespoons icing sugar
  • 25 grams cornflour
  • 125 grams plain flour
  • 250 grams rhubarb cut into small pieces
  • 2 eggs, beaten
  • ½ teaspoon vanilla extract
  • 25 grams plain flour
  • 200 grams sugar (or less if the rhubarb is sweet and young)

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Preheat the oven to 350 degrees Fahrenheit. Take an electric mixer with a paddle beater and add in sugar, cornflour, flour and butter. Mix well until it forms the shortbread dough. Roll out the dough until it forms a flat disc and line the bottom of the tin with it. Prick it using a fork and bake in the oven for 20 minutes. Combine all the ingredients for the topping and pour it onto the baked pie crust. Put the pie back in the oven and bake for 40 minutes. Your rhubarb and shortbread pie is now ready to be sliced and served.

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