Cullohill Rhubarb Pie

Serves 8-12
Preparation time 1-2 hours
Cooking time 30 mins to 1 hour

For the pastry:
225g/8oz butter
55g/2oz caster sugar
2 eggs, preferably free range
340g/12oz white flour, preferably unbleached

For the filling:
750g/11/2lb red rhubarb, sliced about 1cm/1/2in thick
250g/9oz - 400g/14oz sugar

To serve:
caster sugar for sprinkling
softly whipped cream
Barbados sugar (you can replace this with Demerara sugar if you can't get
Barbados)

Preheat the oven to 180C/350F/Gas 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 and beat for several minutes. Reduce speed and mix
in the flour. 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 1 hour otherwise it is difficult to handle. To make the tart,
roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of
it to line a 21.5cm/83/4in square x 2.5cm/1in deep with fluted edge tin.
Lay the rhubarb in the pastry base and sprinkle with the sugar. Cover
with a lid of pastry, seal edges, decorate with pastry leaves, brush with
the egg wash and bake in the preheated oven until the rhubarb is tender,
approximately 45 minutes to 1 hour (but do keep checking some ovens may
vary cooking time). When cooked, cut into squares, sprinkle lightly with
caster sugar and serve with softly whipped cream and Barbados sugar.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006


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