Dessert Recipes > Rhubarb Cream Pie

How to make rhubarb cream pie:
An excellent dessert to eat after a rich meat dish like pork (see pork with herb dumplings).


enough shortcrust pastry to line a suitable pie dish
1 cup granulated sugar
2 heaped tablespoons all purpose flour
1 tablespoon grated orange zest
1 tablespoon butter
2 eggs
3 cups cut young rhubarb, peeled
a little extra sugar for the rhubarb
(see measure conversions for more information)


- Mix together sugar, flour, orange peel and butter.
- Add the eggs and beat until smooth.
- Line the pie dish with the pastry.
- Lay the rhubarb onto the bottom of the pie dish.
- Sprinkle rhubarb with sugar.
- Pour sugar and flour mix over the rhubarb.
- Cook at 450 degrees Fahrenheit for 10 minutes.
- Reduce temperature to 350 degrees Fahrenheit (see temperature conversions) for a further 20 minutes or until rhubarb is tender.
- Serve with clotted cream.