Mum's Rhubarb Tart
- 1 (450g) packet shortcrust pastry
- 500g (1 1/4 lb) chopped rhubarb
- 250g (9 oz) caster sugar
- 6 tablespoons plain flour
- good knob butter
Prep:40min › Cook:40min › Ready in:1hr20min
- Preheat oven to 230 C / Gas mark 8.
- Line a 23cm (9 in) pie dish with pastry. Ensure that some pastry hangs over the edge of the dish.
- Combine sugar and flour. Sprinkle 1/4 of the mixture over pastry in the pie dish. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small knobs of butter. Cover the top with pastry, and pinch together with the bottom sheet of pastry around the edges of the dish. Cut four slits in the top pastry sheet for steam to escape.
- Place pie on lowest shelf in oven. Bake for 15 minutes. Reduce oven temperature to 180 C / Gas mark 4, and continue baking for 40 to 45 minutes. Serve warm or cold with ice cream or custard.
Don't bother with the butter; you don't need it at all. And do NOT--as some other reviewers have suggested--mix up the flour/sugar mixture with the fruit before adding the fruit to the case. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelises in contact with the bottom and top pastry, a process which makes the pastry rather crispy in the final product. If you mix the sugar with the fruit, you don't get that crispy pastry, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts too sweet and other parts too tart. - 21 Jul 2008
I liked this recipe. I tried it with only rhubarb and then the next time with strawberries and rhubarb. It was too sweet when I added strawberries and runny. I recommend using only rhubarb and not adding strawberries. With rhubarb, it was GREAT!!! - 21 Jul 2008
Excellent. Easy to prepare. However, I added a few strawberries (which I think improved) and I coated the pastry with a beaten egg (nicer color) - 20 Mar 2012