Rhubarb is an almost forgotten ingredient these days. This will blow your mind if you like fruit pies
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6portions
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Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: British
Calories per Serving 355
Ingredients
For my secret shortcrust pastry
180gplain flour
40gground almonds
50gvegetable shorteningtrex, cookeen, etc. I> prefer Lard myslef
75gbutter
30gsugarcaster
1pinchsalt
1largeeggsee my egg chart below
For the filling
300grhubarb finely sliced
125gsugarcaster
1tbspcornflour
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.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE