Rhubarb pie

Lindsey Bareham

This rhubarb pie recipe has a lovely crumbly pastry and slightly tart fruit and goes perfectly with Jersey cream.

Cooking time

40 minutes




  • 400g/14oz flour plus extra for dusting
  • Pinch of salt
  • 200g/7oz butter or half butter and half lard
  • 3-6 tbsp cold water
  • 750g/1lb 10oz rhubarb
  • 50g/2oz butter
  • 4-5 tbsp caster sugar
  • 1 egg white
  • Cream or ice cream to serve


  • Sift the flour and salt into a mixing bowl (or your food processor bowl) and cut the butter into small pieces.
  • Either quickly rub the butter into the flour or pulse the food processor. Add a couple of tbsp of cold water until the dough starts to cling together. Form into a ball; dust with extra flour if it seems too wet, add a drop of water if it seems dry. Rest for 30 minutes before rolling. Set aside just over one third of the pastry.
  • Lavishly butter a suitable metal pie dish, dust with flour and shake out the excess. Dust a work surface with flour, roll out the large piece of pastry and line the pie dish leaving a generous overhang.
  • Pre-heat the oven to 375F/190C/ gas mark 5. Trim the rhubarb and cut into 5cm/2in lengths and pile into the pastry case.
  • Cut scraps of butter over the top and dredge with most of the sugar.
  • Roll a lid, trim, then smear with a little water and crimp together with a fork. Lightly whisk the egg white and paint over the pie.
  • Sprinkle with sugar and slash in a couple of places to allow the steam to escape.
  • Bake for about 40 minutes until the pastry is golden.

Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.

Lindsey Bareham's website is: www.lindseybareham.com

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