Easy Rhubarb Pie
The Master Pie Maker
This Easy Rhubarb Pie is a really delicious dessert from a few simple ingredients. Make my secret melt in the mouth shortcrust pastry or use ready-made all-butter pastry readily available in most shops today. In my recipe I fill the tart with a very simple mixture of just rhubarb (raw), sugar, and cornflour and pop it in the oven.
As a Yorkshireman I know a thing or two about rhubarb, because an area just outside my home town of Leeds was the Rhubarb Triangle where almost all the rhubarb in the UK was grown for many years. As a child I remember there being fields of rhubarb as far as you could see as well as the sheds where the forced rhubarb was grown. It was an area around Wakefield and Rothwell in West Yorkshire and even today there are still many rhubarb sheds in operation by just a couple of families who have grown rhubarb since the 1600’s.
Easy Rhubarb Pie
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Ingredients
For my secret shortcrust pastry
- 180 g plain flour
- 40 g ground almonds
- 50 g vegetable shortening trex, cookeen, etc. I> prefer Lard myslef
- 75 g butter
- 30 g sugar caster
- 1 pinch salt
- 1 large egg see my egg chart below
For the filling
- 300 g rhubarb finely sliced
- 125 g sugar caster
- 1 tbsp cornflour
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- To make the pastry
- Make the shortcrust pastry put the shortening, butter, flour and ground almonds in a food processor and processing until it resembles fine breadcrumbs.
- Add the sugar, salt and the egg yolk and pulse just to bring the mixture together, DO NOT over work. Knead only very lightly, then wrap in clingfilm and chill in the fridge for at least 20 minutes.
- Pre-heat the oven to 180ºC
- Divide the pastry into two pieces. One piece of dough should weigh about 50% more than the other.
- Roll out the smaller piece of dough to fit the base of a 23 cm (9 in) pie plate.
- To make the filling
- Mix together the sugar and cornflour in a large bowl and then add in the chopped rhubarb ans add to the pastry base.
- Roll out the remaining dough to make the top of the pie. Moisten the edge of the base then place the lid on and gently crimp round the edge.
- Make a couple of small slit in the top to allow the steam to escape and brush the top with the whisked egg white and sprinkle a tablespoon of sugar over the top and bake at 180ºC for about 40 - 45 minutes.
- Sreve with a nice creamy custard or cream.
Category: Baking, Desserts & Puddings, Pies & Tarts, Recipes, The Master Pie Maker
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