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This is a great blast from the past.
You may have to adjust the sugar to suit your taste.
Heat oven 200 degrees.
Make the pastry...
Rub the butter & flour together until fine breadcrumbs.
Gather into a ball.
Wrap in cling film & refrigerate for 30 mins.
Make the filling...
Cut the rhubarb into 1" pieces.
Place in a pan with the sugar.
Cook on a low heat until rhubarb has released juice.
Turn up the heat & boil until softened.
Mix corn flour & cold water together.
Pour into pot.
Mix until thickened.
Use 3/4 of the pastry dough.
Roll out the pastry & line the dish.
Bake blind for 15 mins.
Remove beans, brush with beaten egg & bake for a further 5-10 mins.
Remove from the oven.
Pour the filling in.
Top the pie with the remaining pastry.
Brush with egg & sprinkle with sugar.
Bake for 15 mins until golden brown.
Cut & serve on its own or with custard.
Cook along with #CookingSuperstar Holly from Holly’s Pinny