Rhubarb Pie

I love rhubarb and grow it in the garden and feel it is an underrated fruit, it is so versatile (more recipes as the season goes on). It is usually the first crop in Spring for us so anything made with rhubarb is always a treat! I was a little concerned when I saw the pastry method as I have never come across a recipe that creams butter and sugar for a dough but I persevered and it was delicious! The only little niggle with the recipe was the amount of sugar it added to the rhubarb, I actually only used 8oz and it was still really sweet.

ingredients

Pastry

225g butter

55g caster sugar

2 eggs

340g white flour

Filling

750g red rhubarb (sliced to 1cm thick)

250g sugar

To finish

Granulated or muscavado sugar

How to

1. Preheat the oven to 180c

2. (first make the pastry) Cream the butter and sugar together by hand or in a mixer. TIP: No need to over cream the mixture.

3. Add the eggs and beat for several minutes. Reduce speed and mix in the flour.

4. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. Chill for at least an hour.

5. Roll out the pastry to 3mm thick. Use two thirds of the pastry to line a 21.5cmx2.5cm deep fluted edge tin.

6. Lay the rhubarb in the pastry base and sprinkle with the sugar.

7. Cover with a lid of pastry. Seal the edges, decorate with pastry leaves and brush with the egg wash.

8. Bake in the preheated oven until the rhubarb is tender for 45minutes to an hour.

9.When cooked, cut into squares, sprinkle lightly with caster sugar and serve with either granulated or muscavado sugar.

#dessert