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Rhubarb slab pie
Serves: 10-12
Prep time: 55 minsTotal time: 
Recipe photograph by Martin Poole
Rhubarb slab pie
Delicately spiced with cardamom and nutmeg, this delicious seasonal slab pie is great after Sunday lunch. Boost the rhubarb with the addition of some raspberries for an extra pop of colour
Serves: 10-12
Prep time: 55 minsTotal time:
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Nutritional information (per serving)
Calories
523Kcal
Fat
23gr
Saturates
14gr
Carbs
71gr
Sugars
27gr
Fibre
4gr
Protein
8gr
Salt
0.5gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
For the pastry
- 500g plain flour, plus extra to dust
- 250g cold salted butter, cubed, plus extra to grease
- 100g icing sugar
- 25g demerara sugar
- 2 medium egg yolks, beaten with 1½ tbsp cold water
For the filling
- 800g rhubarb, trimmed
- 65g plain flour
- 125g caster sugar
- seeds of 30 cardamom pods, ground finely
- ½ tsp ground nutmeg
- finely grated zest of 1 orange
For the topping
- 1 medium egg white (reserved from the pastry)
- 1 tbsp demerara sugar
Step by step
Get ahead
Prepare to the end of step 5 up to 2 hrs ahead.
- Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease a traybake tin that’s about 20cm x 30cm x 4cm deep.
- Place the flour, butter, icing and demerara sugar, plus a pinch of salt in a food processor and blend until it forms fine crumbs. Add the egg yolk mixture (reserve the egg whites to glaze) and pulse until it begins to form clumps, adding a little extra water if needed. Tip out onto a work surface and bring together into a ball. Cut in half, wrap and chill for at least 30 minutes.
- Dust the work surface with flour and roll out one half of the pastry into a rectangle about 28cm x 38cm. Use to line the base and sides of the traybake tin, as for a tart case. Don’t worry if the pastry breaks, just patch it up, but try not to leave any holes. Chill in the fridge while you make the filling.
- Chop the rhubarb into 1cm slices and place in a bowl. Add the flour, caster sugar, cardamom, nutmeg and orange zest and toss together well. Tip into the pastry case.
- Roll out the remaining pastry to the thickness of a pound coin and use a fluted 5cm round cutter to cut out discs. Start arranging them around the sides of the tin first, pinching the pastry together at the edges, then fill the centre with overlapping discs, but leave a few gaps so that the rhubarb filling can show through.
- Brush the pastry discs with a little beaten egg white and sprinkle with the demerara sugar. Bake for 40 minutes or until golden brown, crisp and bubbling. Allow to cool for 10 minutes before serving, with cream or custard if you like. Leftovers keep in the fridge for 2-3 days.