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Mum came into the Nursery the other day with a couple of pieces of a pie that she used to make all the time when I was a kid. I had forgotten about this rhubarb pie buts it's a goodie and damn easy to make too.
Sweet Short Pastry
Mum makes her own short pastry but was kinda vague on what quantities that she uses so I grabbed the Edmonds cook book and here is their recipe, otherwise just buy some.
225g Flour
Pinch Salt
125g Butter
1 tspn Baking Powder
25g sugar
1 egg yolk
Mum makes her own short pastry but was kinda vague on what quantities that she uses so I grabbed the Edmonds cook book and here is their recipe, otherwise just buy some.
225g Flour
Pinch Salt
125g Butter
1 tspn Baking Powder
25g sugar
1 egg yolk
sift flour, baking powder and salt, mix in sugar, rub in butter until like bread crumbs and mix to a very firm dough with the egg yolk and water, use as little water as possible
Filling
21/2 cups of chopped rhubarb ( 12oz )
1/3 cup brown sugar
3 tbs flour
1/2 tsp vanilla
2 eggs
1/4 cup milk or cream
21/2 cups of chopped rhubarb ( 12oz )
1/3 cup brown sugar
3 tbs flour
1/2 tsp vanilla
2 eggs
1/4 cup milk or cream
Line a pie plate with rolled out pastry
Spread the chopped rhubarb over it.
Beat together all the remaining ingredients and spread
over the rhubarb
Bake 450 for 10 minutes then lower the heat to 350 and
continue baking 25 minutes longer or until custard is set.
Spread the chopped rhubarb over it.
Beat together all the remaining ingredients and spread
over the rhubarb
Bake 450 for 10 minutes then lower the heat to 350 and
continue baking 25 minutes longer or until custard is set.
Serve with whipped cream or icecream.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: