Rhubarb pie recipe | Good Food
Bake this beautiful seasonal rhubarb pie with buttery shortcrust pastry and streusel topping and make the most of sensational spring ingredients
Ingredients
- 500g pack shortcrust pastry thawed if frozen
- 1kg rhubarb trimmed, or 750g/1lb 10oz ready trimmed
- 3rounded tbsp plain flour
- 85g caster sugar
- 85g plain flour
- 1 tsp ground cinnamon
- 50g demerara sugar
- 50g hazelnut roughly chopped
- 50g butter
- single cream or vanilla ice cream, to serve
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