Rhubarb and Apple Pie Recipe

Rhubarb and Apple Pie Recipe

This makes a classic shortcake pie, which can be served cold in small squares, perfect with a cup of tea or coffee or in wedges with whipped cream as a dessert. Any raw fruit such as peaches, nectarines, apricots, cherries and pears can be used instead of rhubarb and apples.

• 125g butter

• 125g caster sugar plus extra for sprinkling

• 1 egg

• 1 teaspoon ground cardamom seeds

• 1 teaspoon baking powder

• 300g flour

• 3 sticks rhubarb, sliced into 3cm pieces

• 2 apples, peeled, cored, sliced 1cm thick

• whipped cream for serving

Preheat the oven to 190°C

Butter and paper the bottom of a 20cm square slice tin or 23cm diameter tart tin.

Beat the butter, sugar and cardamom seeds until creamy and pale. This can be done in a food processor.

Add the baking powder and flour and process until it just comes together and the flour is mixed through.

Turn out on a floured surface and knead just until it is a smooth ball of dough.

Refrigerate for 30 minutes then bring to room temperature so that it is soft enough to roll.

Cut the dough in half.

Roll out half on a well floured surface and place in the bottom of the tin.

Spread the sliced plums evenly on top and sprinkle with sugar.

Roll out the other half of the dough and place it on top. Press the sides down.

Place in the oven and bake 30 minutes or until well cooked.

Remove from the oven and serve hot, warm or at room temperature with whipped cream.

Serves 6.