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

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.

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.