Rhubarb Cake Pie

Name: Rhubarb Cake Pie
Ingredients: Rhubarb; 1 1/4 pounds rhubarb, woody ends/leaves trimmed away and chopped; 1/3 cup sugar; 3 tablespoons water; squeeze of lemon/orange juice; small pinch of salt; Dough; 3/4 cup cold butter, diced; 5 dates, pitted and soaked in 1 cup boiling water and drained; 3-4 tablespoons sugar; 1 egg; 1 teaspoon vanilla; 1/2 teaspoon lemon or orange zest; 1 1/4 cups whole wheat pastry flour; 1/2 teaspoon salt

15 ingredients

3 steps

Ingredients

Rhubarb
1 1/4 pounds rhubarb, woody ends/leaves trimmed away and chopped
1/3 cup sugar
3 tablespoons water
squeeze of lemon/orange juice
small pinch of salt
Dough
3/4 cup cold butter, diced
5 dates, pitted and soaked in 1 cup boiling water and drained
3-4 tablespoons sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon or orange zest
1 1/4 cups whole wheat pastry flour
1/2 teaspoon salt

Directions

1

Put all ingredients in a medium saucepan and cook until starring to fall apart and sugar dissolves, approximately 15 minutes. Set aside to cool.
2

Preheat oven to 350F. Pulse all ingredients in the food processor until it comes together in a sticky dough. Wrap in plastic and let rest in the fridge for 30 minutes. Spread about 3/4's of the dough in a buttered 8-9 inch round tart pan.
3

Place tart pan on top of a cookie sheet and bake for 40-50 minutes. Let cool and serve. Vanilla ice cream or freshly whipped cream with creme fraiche would be a nice with it.