Dessert, Tea time

Rhubarb pie, the creamy Alsace recipe

Alsatian rhubarb pie


Last week-end, some friends of mine invited us for an unforgettable dinner. Everything was perfect. My favorite moment was without any doubt the dessert: a sumptious rhubarb pie!

I couldn’t resist and asked her for the recipe. Actually, it was the Alsatian version of the rhubarb pie. Exactly the same I spent all my childhood eating!

Rhubarb pie is one of the most popular dessert in Alsace, a region located in the East of France bording Germany. Rhubarb pie is an essential dessert there, being quite an institution! People love it generoulsy filled with a creamy preparation made with eggs, sugar and cream. The smelting contrast between acidity and sweetness is just amazing.

Last but not least, rhubarb is rich in fibers, vitamin C and antioxydants and is excellent for the transit.

Alsatian rhubarb pie recipe

For 1 large pie (8 servings)


  • Preparation: 30 minutes
  • Waiting time: 2 hours
  • Total: 2h30


  • one sweet shortcrust pastry
  • 1.76 lb (800g) rhubarb
  • 2 eggs
  • 1 cup (25 cl) liquid whole cream
  • 4.23 oz (120g) sugar + 4 tablespoons sugar
  • 1 tablespoon corn starch
  • Vanilla extract (or 1 sachet vanilla sugar)
  • Optional: icing sugar (for decorating rhubarb pie)


  • Prepare the shortcrust pastry and leave it for at least 2 hours in fridge
  • Peel the rhubarb and cut it into strips of about 0.4 to 0.8 inches (1 to 2 cm)
  • Mix the rhubarb with 4 tablespoons of sugar into a bowl. Let macerate for about one to two hours in the fridge (cover with plastic wrap)
  • Drain the rhubarb into a strainer
  • Preheat the oven to 372°F (180°C)
  • Roll out dough to 0.12 inches (3 mm) thickness on a bake parchment paper
  • Lay the pastry into a pie pan
  • Combine together into a bowl two beaten eggs and the sugar. Then add the cream, the corn starch and vanilla. Mix well.
  • Divide the rhubarb on the pastry and generously cover with the cream preparation
  • Bake in oven for about 45 minutes (372°F i.e.180°C)
  • Out of oven, let cool for about 10 minutes before removing the pie from the pan
  • Let cool on a rack
  • Optional: decorate the rhubarb pie with icing sugar
  • Enjoy!

Meringue rhubarb pie variant

Meringue Alsatian rhubarb pie

This variant is an adaptation from the blog:

It’s a very nice cooking blog dedicated to recipes coming from Alsace (in the East of France) written by Leïla Martin.

Ingredients for meringue

  • 300g icing sugar
  • 300g egg whites (about 8 eggs)
  • 1 pinch of salt


  • Prepare the recipe of rhubarb pie: shortcrust pastry , sweet marinated rhubarb and creamy preparation (see above)
  • Whisk the whites up to firm peaks with a pinch of salt
  • Add the sugar and keep whisking a little bit longer
  • Preheat oven to 430°T (220°C)
  • Prick pastry all over with a fork
  • Cover with rhubarb and bake for 25 minutes
  • Add the creamy preparation
  • Reduce heat to 372°F (180°C) and bake for another 20 minutes
  • Out of oven, let cool for about 5 minutes and decorate with meringue (use a piping bag)
  • Bake for another 10 to 15 minutes
  • Let cool and enjoy!


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