Easter Garden Rhubarb Pie

Recipe by: Darina Allen

This gem of a recipe was passed on to me by my mother who was famous for her pies – it’s a real keeper. 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

Easter Garden Rhubarb Pie

SERVES

8

PEOPLE

PREP TIME

120

MINUTES

COOKING TIME

45

MINUTES

Ingredients

  • 225g soft butter

  • 50g caster sugar

  • 2 eggs, preferably free range

  • 350g white flour, preferably unbleached

  • For the filling

  • 900g sliced red garden rhubarb (about 1cm thick) (not forced)

  • 370g sugar

  • Egg wash, made with a little beaten egg,

  • a dash of milk and a pinch of salt

  • Caster sugar, for sprinkling

  • To serve

  • Softly whipped cream

  • Soft brown sugar

  • 1 x 18cm x 30.5cm x 2.5cm deep rectangular tin OR 1 x 23cm x 4cm deep round tin

You have reached your article limit. Already a subscriber? Sign in

Unlimited access starts here.

Try from only €0.25 a day.

Cancel anytime

You may also like...