Cullohil Rhubarb Pie
This is a gem of a recipe – 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.
Cullohill Rhubarb Pie
o 225g (8oz/2 sticks)soft butter
o 50g (2oz/1/4 cup)castor sugar
o 2 eggs, preferably free range
o 350g (12oz) white flour, preferably unbleached
o 900g (2lbs) sliced red rhubarb (about 1cm thick)
o 370g (13oz/generous1 1/2 cups) sugar
o egg wash-made with one beaten egg and a dash of milk
o castor sugar for sprinkling
o softly whipped cream
o Barbados sugar
tin, 18cm x 30.5cm x 2.5cm (7 x12 x 1 inch) deep
Preheat the oven to 180°C/GasMark 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 and mix in the flour slowly. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. 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 (1/8inch) thick approx., and use about 2/3 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 apples are tender, approx. 45 minutes to 1 hour. When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and Barbados sugar.