Cooking Club

Cook the cover: Your next challenge is rhubarb-vanilla pie!

This pie is a delight to the taste buds — and the perfect seasonal dessert. So let's bring on spring with a delicious, sweet-tart treat.

May2014FoodCover Chatelaine

 

This stunning pie is a delight to the taste buds — and the perfect spring dessert. The bonus? We’re running this challenge all month, so if you’re taking off for the long-weekend, you’ll still have plenty of time to enter your photo.

This month’s prize will heat up the competition: It’s a KitchenAid Pro 600 Stand Mixer from The Shopping Channel! So ladies (and gentlemen), dig out your rolling pins and cameras, and get baking!

Click here for rules and regulations.

KitchenAid Pro Standmixer 600

KitchenAid Pro 600 Stand Mixer

Rhubarb-vanilla pie

Ingredients

  • 2 1/2 all-purpose flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 cup cold, unsalted butter, cubed
  • 4 to 5 tbsp ice-cold water

FILLING

  • 7 cups chopped fresh rhubarb, cut into 1/2-in. pieces, about 750 g
  • 1 cup granulated sugar
  • 1 tbsp vanilla
  • 1 tsp egg, beaten
  • 1 tbsp water
  • 1 tsp coarse sugar

Instructions

  • WHIRL flour with 2 tsp granulated sugar and salt in a food processor. Add butter. Pulse until finely crumbled. With machine still running, add water, 1 tbsp at a time, through the spout and continue whirling until a ball forms, 30 sec. Divide pastry in half. Form into 2 discs. Wrap each with plastic and chill in refrigerator for 30 min.
  • COMBINE rhubarb with 1 cup granulated sugar in a large saucepan and set over high. Boil, then reduce heat to medium. Cook, stirring often, until mixture is very thick and reduced to 2 1/2 cups, 20 to 35 min. (Time will depend on water content of rhubarb.) Stir in vanilla and cool slightly, 5 min.
  • POSITION rack in lower third of oven. Preheat to 375F.
  • BEAT egg with water in small bowl. On a lightly floured surface, roll out 1 pastry disc into a 13-in. circle. Lift onto a 9-in. metal pie pan set on a baking sheet. Press dough over bottom and up sides of pan, leaving 1-in. overhang. Scrape rhubarb mixture into pastry. Brush overhang with egg wash. Roll out second pastry disc into a 12-in. circle, about 1/8 in. thick. Cut into 12  3/4-in. strips. Follow instructions for lattice top here.
  • BRUSH lattice and overhang with egg wash. Sprinkle with coarse sugar. Bake in lower third of oven until golden brown, 50 to 60 min. Transfer pie to a rack to cool completely, 1 hour.

How to post your pic?

Once you have your photo, you can post it one of four ways (make sure you’re not on a private setting):

  • Follow us on Instagram, then post your photo using @ChatelaineKitchen
  • Follow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen
  • Like us on Facebook, then message us your photo
  • Email us your picture at chatelaine.kitchen@gmail.com

Get your photos posted by Thursday, May 15 at noon to be considered for the club’s gallery the following day, which will be featured with the following week’s recipe.