Shopping list for the pastry
225g butter
55g caster sugar
2 free range eggs
340g white flour + a dash of salt
for the filling
750g rhubarb
250g caster sugar
optional: 250ml double cream
If you think about Irish confection immediately the Irish coffee cake comes to mind, very tasty but with a fair amount of Irish whiskey! Then the Irish love to eat Porter Cake, with in it a pint of Porter, an Irish dark beer. There are Bailey's brownies, made with Bailey's liquor or they have Guinness and chocolate pie, made with what else ... Guinness beer. The Irish love their booz !
It's all very yummie but obviously unsuitable for our young snazzie bakers. Luckily the Irish also love their rhubarb a lo , so that's what it will be for Ireland!
How to make Gunnaire pie! (Rhubarb Pie)
Beat butter and sugar creamy.
Add the eggs one by one.
Sieve the flour with a pinch salt.
Mix in the flour until combined.
Roll out the pastry 3mm thick between 2 sheets of waxed paper.
Place the dough 1 hour in the fridge, unchilled it is difficult to handle.
Wash the rhubarb and cut it into pieces of approximately 1cm.
Preheat the oven to 180°C
Place the pastry in the tin and cut off the excessive dough.
Sprinkle caster sugar on the pastry in the tin.
Place the drained rhubarb in the pastry.
Sprinkle the remaining sugar over the rhubarb.
Roll out a pasty cirkel a little bigger than the baking tin.
Remove one sheet of waxed paper from the rolled out pastry circle.
Place the waxed paper with the pastry side down on the tin, pull the paper off.
Seal the edge with some water, press the edge down.
Bake the pie in 45-60 minutes golden.
Let the pie cool completely on a rack.
Whip the double cream softly.
Cut the edge of the pie and carefully scoop it out. Serve the pie with cream on the side.
Taitneamh a bhaint as! - Enjoy!