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Rhubarb Cream Pie

  • Makes 1 pie
Rhubarb Cream Pie

Tangy rhubarb atop a luscious mascarpone and orange cream.


  • 1 quantity Cream Cheese Pastry
  • 1 egg white, lightly beaten
  • 350 grams rhubarb, trimmed
  • ½ cup caster sugar
  • juice one orange
  • 1 cup cream
  • ¼ cup icing sugar
  • grated rind one orange
  • 2 tbsp orange liqueur
  • 300 gram tub mascarpone or spreadable cream cheese


  1. Roll the pastry out to line the base and sides or a 20cm ring or deep-sided metal flan tin. Prick the pastry base if wished.
  2. Bake blind at 190 degrees Celsius for 15 minutes. Remove the baking blind material and paper and return the pastry shell to the oven for a further 10 minutes until the pastry is well cooked. Remove from the oven and brush the inside of the pastry with beaten egg white. Cool thoroughly.
  3. Fill the centre with the orange cream filling.
  4. Carefully arrange the rhubarb slices on top of the cream. Brush with the glaze. Refrigerate for 1 hour before serving.


  1. String the rhubarb if required and cut the stalks evenly into 3cm long pieces and place in one layer in a lidded frying pan. Sprinkle over the sugar and orange juice and simmer very very gently until the rhubarb is tender. Carefully remove the rhubarb from the pan and simmer the juice until reduced to 3-4 tbsp. Set aside to cool.

Orange Cream Filling

  1. Whip the cream and sugar together to form soft peaks. Fold the cream, orange rind and liqueur into the mascaprone.

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