Rhubarb Ring Pie

Ingredients

• 1 lb. rhubarb
• + teaspoon mixed spice
• 4 teaspoon ground ginger
• A little grated lemon rind
• tablespoons golden syrup
• oz. mixed dried fruit
• tablespoons water
• oz. Cakeoma
• oz. Margarine
• | egg yolk

Method

1. 1

   Cut the prepared rhubarb into 1-inch lengths and arrange in a greased pie plate.

2. 2

   Sprinkle with the spices and lemon rind, cover with the golden syrup and prepared dried fruit and add the water.

3. 3

   Put it into a moderate oven (375° F.) to soften the fruit slightly while preparing the biscuit rings.

4. 4

   Sieve the Cakeoma, rub in the margarine and mix with the egg yolk and water to a stiff dough.

5. 5

   Cut into rings, using 2-4 inch and 1-inch cutters; if preferred, shape with the hands.

6. 6

   Put the rings on top of fruit and cook in a moderately hot oven (425° F.) for about 15 minutes, until the rings are golden-brown and crisp, and the fruit tender.

7. 7

   Serve liberally sprinkled with caster sugar.

Nutrition per serving

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 14. The excerpt below is the record exactly as published.

RHUBARB RING PIE 1 lb. rhubarb + teaspoon mixed spice 4 teaspoon ground ginger A little grated lemon rind tablespoons golden syrup oz. mixed dried fruit tablespoons water oz. Cakeoma oz. Margarine | egg yolk

Cook this with the app: pantry check, scaling, and the assistant.