Rhubarb Pie
This delightful rhubarb tart is a perfect balance of sweet and tangy flavors. The buttery pastry encases juicy red rhubarb, and a sprinkling of sugar adds a sweet finish. Serve this treat with a dollop of softly whipped cream for a truly indulgent dessert experience.
— Constant Cookbook
Ingredients
- 225g/8oz butter
- 55g/2oz caster sugar
- 2 eggs
- 340g/12oz white flour
- 750g/1½lb red rhubarb
- 250g/9oz - 400g/14oz sugar
- for sprinkling caster sugar
- softly whipped cream
- barbados sugar
Instructions
- Preheat the oven to 180C/350F/Gas 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 1 hour otherwise it is difficult to handle.
- To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin.
- Lay the rhubarb in the pastry base and sprinkle with the sugar.
- Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).
- When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 8-12
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