Rhubarb pie recipe
 Swap the crumble for a pastry crust to enjoy wonderful zingy rhubarb! 225g/8oz butter55g/2oz caster sugar2 eggs, preferably free range340g/12oz white flour, preferably unbleached 225g/8oz butter 55g/2oz caster sugar 2 eggs, preferably free range 340g/12oz white flour, preferably unbleached 750g/1½lb red rhubarb, sliced about 1cm/½in thick250g/9oz - 400g/14oz sugar 750g/1½lb red rhubarb, sliced about 1cm/½in thick 250g/9oz - 400g/14oz sugar caster sugar for sprinklingsoftly whipped creambarbados sugar caster sugar for sprinkling softly whipped cream barbados sugar Method Preheat the oven to 180C/350F/Gas 4.First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar.Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time).When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 1 hour otherwise it is difficult to handle. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. To make the tart, roll out the pastry 3mm/1/8in thick approximately and use about 2/3rds of it to line a 21.5cm/8¾in square x 2.5cm/1in deep with fluted edge tin. Lay the rhubarb in the pastry base and sprinkle with the sugar. Lay the rhubarb in the pastry base and sprinkle with the sugar. Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). Cover with a lid of pastry, seal edges, decorate with pastry leaves, brush with the egg wash and bake in the preheated oven until the rhubarb is tender, approximately 45 minutes to 1 hour (but do keep checking some ovens may vary cooking time). When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar. When cooked, cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.