Ingredients
Scale
- 300g plain flour
- 150g butter
- 6–8 tbsp ice water
- 500g rhubarb
- 150g sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 egg
- 1 tbsp milk
Instructions
- Prepare pastry dough and chill.
- Mix rhubarb with sugar and cornflour.
- Roll out bottom crust.
- Add filling.
- Cover with top crust.
- Brush with egg wash.
- Bake until golden and bubbling.
- Cool before serving.
Notes
Use cold butter for flaky pastry. Let filling sit before baking. Bake until juices bubble for proper thickening. Serve with ice cream or custard for best taste.
- Prep Time: 30
- Cook Time: 45
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg