Country Rhubarb Cake

Country Rhubarb Cake

No count.  Although beware of the use of semolina in this way


Scone dough
340g/12oz semolina
1tsp baking soda
pinch salt
2 tabs sweetener
50g/2 oz extra light philly type cheese
1 egg
175ml/l6fl oz skimmed milk

Filling
700g/1lb rhubarb, roughly chopped
5 tabs sweetener
white of 1 egg, whisked





Preheat oven to gas mark 4, 180°C, 350°F, and grease a 25cm/10 inch deep pie dish.
Put semolina, baking soda and salt into a mixing bowl. Add sweetener and rub in elf.
In a separate bowl, beat the egg together with the milk and gradually add this to the
semolina until a dough is formed.
Knead lightly on a floured surface and divide dough into two.
Roll out one half and use it to line the pie dish.
Fill the dish with the rhubarb and sprinkle with the sweetener.
Roll out the remaining dough to form a pastry lid.
Brush the rim of the pastry base with water and put on the lid.
Glaze with the whisked egg white .
Make steam slits in the lid and bake for 50-60 minutes or until the crust is
lightly browned and the fruit is soft. This pie is also delicious if made with apples.