Easter Garden Rhubarb Pie
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
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
Method
Preheat the oven to 180°C/Gas Mark 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, one by one, and beat for several minutes.
Reduce speed to minimum and mix in the flour slowly.
Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and pop into the fridge. 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 3mm thick approx. and use about two-thirds of it to line a suitable tin.
Place the sliced rhubarb into the tart, sprinkle with sugar.
Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the rhubarb is tender, approx. 45minutes to 1 hour.
When cooked, cut into squares or slices, sprinkle lightly with caster sugar.
Serve with softly whipped cream and soft dark brown sugar. Divine!
