RHUBARB PIE

The pastry is made by the creaming method so people who are convinced that they suffer from 'hot hands' don't have to worry about rubbing in the butter.
Prep Time20 mins
Cook Time45 mins
Chilling Time2 hrs
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Fruit
Keyword: Rhubarb

Ingredients

Pastry

  • 225 g butter
  • 50 g castor sugar
  • 2 eggs
  • 300 g white flour

Filling

  • 900 g Rhubarb
  • 375 g sugar
  • egg wash-made with one beaten egg and a dash of milk
  • castor sugar for sprinkling

To Serve:

  • Softly whipped cream
  • Barbados sugar

Tin, 18cm x 30cm x 2.5cm deep

    Instructions

    Preheat the oven to 180°C/350°F/regulo 4.

      First make the pastry.

      • Cream the butter and sugar together by hand or in a food mixer (no need to over cream).
      • Add the eggs and beat for several minutes.
      • Reduce speed and mix in the flour.
      • Turn out onto a piece of floured greaseproof paper, flatten into a round, wrap and chill.
      • This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.

      To make the tart

      • Roll out the pastry thinly and use about 2/3 of it to line a suitable tin.
      • Slice the rhubarb into small bite-sized pieces.
      • Fill the tart with the rhubarb, sprinkle with sugar.
      • Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven 45 minutes to 1 hour.
      • When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and Barbados sugar.