FILLING:

1 pound rhubarb, sliced
water
4 oz. sugar

PASTRY:

8 oz. flour
1 oz. sugar
pinch mixed spice
4 oz. butter (1 stick)
1 teaspoon cinnamon
water

Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes.

Preheat oven to 400°F. Bake for 20 minutes, then reduce heat to 350°F to finish. This may be frosted with confectioners icing, if desired.

All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.