22 | 52 Rhubarb Pie

'Tis the season.

No, not Christmas yet.

But the season of rhubarb, strawberries, and asparagus. 

I just can't get enough of all of them!

So, another rhubarb baking recipe this week.

For something typically Swiss: a 'Waehe' (pronounce: 'vaye').

A Waehe is like a quiche or a pie, and the most typical ones are savory with vegetables or cheese, or sweet with fruit. And they're all absolutely yummy.

Rhubarb Pie

Recipe by Andreas Studer for Coopzeitung 28/2011

Crust
200 g (1 1/2 cups) flour

1/2 teaspoon salt

100 g (1 stick minus 1 tablespoon) butter

4 tablespoons milk

Filling
4 rhubarb stalks

200 ml (3/4 cup plus 1 tablespoon) heavy cream

2 eggs

1 tablespoon corn flour

1 teaspoon vanilla

4 tablespoons sugar

powdered sugar for dusting

• Preheat oven to 220ºC (425ºF).
• Combine flour and salt in a bowl. Add cold butter in pieces and knead with your hands. Add milk and combine to make a dough. Distribute evenly in your quiche/pie dish. Put some holes into the bottom with a fork.
• Peel rhubarb and cut into small pieces. Scatter over the crust. Beat together cream, eggs, corn flour, vanilla, and sugar. Pour over rhubarb pieces. Bake for 25 minutes. Let cool and dust with powdered sugar.

My modifications:

None.

The taste:

Good but not my favorite Waehe recipe. A bit too tart for my taste (which depends on your rhubarb, of course) so next time I would probably add another 1 or 2 tablespoons of sugar.

What's your favorite regional baking recipe?