This Marry Berry Rhubarb Plate Pie with Brandy Cream is a rustic and buttery dessert, which uses pink rhubarb and brandy cream. It’s a classic, foolproof recipe, ready in about 1 hour 40 minutes.
Marry Berry Rhubarb Plate Pie with Brandy Cream Ingredients
For the filling:
- 650g (1lb 7oz) pink rhubarb, sliced
- 125g (4½oz) caster sugar
- 4 tbsp cornflour
For the shortcrust pastry:
- 2 eggs, beaten
- 350g (12oz) plain flour
- 225g (8oz) butter, cubed
- 55g (2oz) icing sugar
To glaze:
- 2 tbsp caster sugar
For the brandy cream:
- 300ml (½ pint) double cream
- 30g (1oz) icing sugar, sifted
- 2 tbsp brandy
How To Make Marry Berry Rhubarb Plate Pie with Brandy Cream
- Prepare the filling: Mix rhubarb, sugar, and cornflour in a bowl. Let sit for 30 minutes until glossy.
- Make pastry dough: Reserve 3 tbsp egg for glazing. Pulse flour and butter until crumbly, add icing sugar and remaining egg. Mix until combined and knead into a dough.
- Line the pie plate: Divide dough, roll out the smaller portion, and line a 26cm enamel plate, leaving overhang.
- Fill and seal pie: Pile rhubarb in the center, brush edges with egg, cover with top pastry, seal, trim, crimp edges, and cut a steam hole.
- Decorate and chill: Roll trimmings, cut leaves, decorate pie, brush with egg, and chill for 30 minutes.
- Bake the pie: Preheat oven to 220°C/200°C Fan. Place pie on a hot baking sheet, bake for 15–20 minutes, reduce to 180°C/160°C Fan and bake 30–35 minutes more.
- Make brandy cream: Whip cream to soft peaks, stir in sugar and brandy, chill until serving.
- Serve: Let pie cool for 10 minutes, then slice and serve warm with brandy cream.
Recipe Tips
- Why chill the pie before baking? It helps the pastry keep its shape and flakiness in the oven.
- Can I prep the cream in advance? Yes, brandy cream can be made up to 2 days ahead and stored in the fridge.
- Why use a metal plate? It ensures a crisp, evenly baked bottom crust.
- How to prevent soggy pie crust: Use a hot baking sheet and bake as directed to set the base.
What To Serve With Rhubarb Plate Pie
This pie is delicious with:
- Brandy cream (as included)
- Vanilla custard
- Pouring cream or clotted cream
- A scoop of vanilla ice cream
How To Store Rhubarb Plate Pie
Refrigerate: Store leftovers covered in the fridge for up to 2 days.
Freeze: Not suitable for freezing due to the delicate pastry and filling.
Rhubarb Plate Pie Nutrition Facts
- Calories: ~420 kcal per serving
- Fat: 25g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 28g
- Fiber: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use shop-bought pastry for this pie?
Yes, shortcrust pastry can be substituted for convenience, but homemade yields better flavor.
Do I need to peel the rhubarb?
No, just trim and slice. Pink rhubarb adds beautiful color and softens perfectly when baked.
Why is my filling watery?
Make sure the rhubarb is fully coated and rested with cornflour to absorb excess moisture.
Can I skip the brandy in the cream?
Yes, substitute with vanilla extract or orange zest for a non-alcoholic option.
Marry Berry Rhubarb Plate Pie with Brandy Cream
Description
A golden, double-crusted rhubarb pie filled with tender fruit and topped with sweet brandy cream for a nostalgic finish.
Ingredients
Instructions
- Mix rhubarb, sugar, and cornflour. Let sit 30 mins.
- Make pastry, reserving some egg for glazing. Mix dough and divide.
- Line pie plate with one pastry portion, fill with rhubarb, and seal with top pastry.
- Decorate, brush with egg, chill 30 mins.
- Bake at 220°C/200°C Fan for 15–20 mins, then 180°C/160°C Fan for 30–35 mins.
- Whip cream, sugar, and brandy for topping. Chill.
- Cool pie slightly, slice, and serve with brandy cream.
Notes
- Use cold butter for a flaky crust.
- Don’t skip resting the filling—it improves texture.
- Chill the assembled pie to help it hold shape.
- Always bake on a hot sheet for a crisp base.