- 500g pack shortcrust pastry, thawed if frozen
- 1kg rhubarb, trimmed, or 750g/1lb 10oz ready trimmed
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 3 rounded tbsp plain flour
- 85g caster sugar
For the topping
- 85g plain flour
- 1 tsp ground cinnamon
- 50g demerara sugar
- 50g hazelnut, roughly chopped
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- single cream or vanilla ice cream, to serve
Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender – test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.