Rhubarb plate pie

Name: Rhubarb plate pie
Yield: To Serve Six
Cuisine: Northern Europe
Ingredients: 250 g (9 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) butter, 25 g (1 oz) lard, pinch salt; 250 g (9 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) butter, 25 g (1 oz) lard, pinch salt; 250 g (9 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) butter, 25 g (1 oz) lard, pinch salt; 250 g (9 oz) shortcrust pastry made with 175 g (6 oz) flour, 75 g (3 oz) butter, 25 g (1 oz) lard, pinch salt; hazelnut-sized knob of softened butter; hazelnut-sized knob of softened butter; 50 g (2 oz) raisins; 1 tablespoon flour; 1 tablespoon flour; pinch ginger; egg for glazing, beaten with ½ a teaspoon of water; egg for glazing, beaten with ½ a teaspoon of water; castor sugar; castor sugar

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

250 g (9 oz) shortcrust pastry made with 175 g (6

Europe
United Kingdom
Pie
Dessert

Method

Divide the pastry into two. Roll out on a floured surface two discs to fit a deep tin plate about 25 cm (10 in) across. Butter the plate and lay one layer of pastry over, pressing it down lightly to exclude air. Brush the bottom with melted butter. Put in the wet rhubarb and the raisins, piling them up.

Mix the flour, sugar and ginger together in a cup and sprinkle over the top of the r