Mummy’s Rhubarb Pie

Mummy’s Rhubarb Pie


byDarina Allen Chef

of Author and Owner of Ballymaloe Cookery School, Shanagarry, Co. Cork

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 Read More
Prep Time

40 Minutes

Cooking Time

45 Minutes


4-6 People



  • 8ozs (225g) butter
  • 2ozs (50g) castor sugar
  • 2 eggs, preferably free range
  • 12ozs (300g) white flour, preferably unbleached


  • 2lbs (900g) sliced red rhubarb (about 1/2 inch thick)
  • 13ozs (370g) -14ozs (400g) sugar.
  • 2-3 cloves
  • Egg wash-made with one beaten egg and a dash of milk
  • Castor sugar for sprinkling


To serve:
Softly whipped cream
Barbados sugar
Tin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep

Preheat the oven to 180°C/350°F/regulo 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 two hours otherwise it is difficult to handle.

To make the tart Roll out the pastry 1/8-inch (3mm) thick approx, and use about 2/3 of it to line a suitable tin. Place the sliced rhubarb into the tart, sprinkle with sugar and add the cloves. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the rhubarb is tender, approx. 45 minutes to one hour.

When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and Barbados sugar.

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