Tarten Riwbob (Rhubarb Tart) Welsh

-Sylvie-'s Note:

I adopted this recipe from recipezaar, because it didn't have a loving home and I thought it sounded like a nice pie. I haven't made it yet, but will try to some time soon so that I can adjust and update the recipe should it need it. If you make it before me please let me know what you think!

• Total Time: 1 hrs 5 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 5 mins

Ingredients:

Servings: 8

FILLING

• 1 lb rhubarb , sliced
• water
• 4 ounces sugar

PASTRY

• 8 ounces flour
• 1 teaspoon cinnamon
• 4 ounces fat
• 1 pinch mixed spice
• 1 ounce sugar
• water

Directions:

1. Line a plate or shallow tin with half the pastry.
2. Fill with fruit, cover with sugar and add a little water.
3. Cover with the rest of the pastry and bake for 45 minutes.
4. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
5. All kinds of plate tarts with pastry top and bottom are popular in Wales.
6. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
7. Croeso Cymreig.

Reviews

[Mrs B]

What a wonderful pie! Simple to make, smells wonderful during baking and tastes fabulous. I added a little lemon juice instead of water and probably a little less sugar (I forgot to measure it out; just sprinkled it over the rhubarb), so it was quite a tart tart! Another keeper, thanks Sylvie.

[Lori Mama]

My husband very much enjoys rhubarb in any form, so this was a hit. Very easy to make. I did have to weigh out the flour, sugar and fat, but didn't have a problem. I left out the water for the fruit filling, as I was using frozen and added a 1/4 cup of flour to keep the juices at bay. The bake time was just right. :)