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Tarten Planc Rhiwbob (Rhubarb Bakestone Pie)

Tarten Planc Rhiwbob (Rhubarb Bakestone Pie) is a modern Cymric (Welsh) recipe for classic dessert of a rhubarb pie cooked on a bakestone that's served with Welsh clotted cream. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rhubarb Bakestone Pie (Tarten Planc Rhiwbob).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Yng Ngogledd Cymru gelwir llech bobi neu radell yn 'planc' a pastai bach riwbob yw'r rhain wedi'u coginio ar lech pobi (gellir eu coginio hefyd mewn padell ffrio haearn bwrw) fel pasteiod bach unigol. Maent yn gyflym iawn i'w gwneud, ond gellir eu paratoi hefyd ar sgilet haearn bwrw (sy'n golygu y gellir eu paratoi ar farbeciw hefyd). Gan fod riwbob yn un o fy hoff lysiau mae hyn yn golygu fy mod yn paratoi rhain yn reit aml.

Cynhwysion:

Ar gyfer y llenwad:
100g riwbob, wedi'i dorri'n fân
4 llwy fwrdd o fêl
sudd 1 oren
croen oren wedi'i ratio'n fân
Ar gyfer y Crwst:
75g o flawd plaen
75g o flawd gwenith cyflawn
75g o fenyn
pinsiad o halen
dwr oer iâ

I Wasanaethu:
4 llwy fwrdd hufen tolch
4 llwy de o siwgr coch

Dull:

Dechreuwch gyda’r crwst: Rhwbiwch y menyn i fewn i’r blawd a’r halen nes fod y gymysgedd yn ymdebygu i friwsion bara, yna cymysgwch gyda digon o ddŵr i ffurfio toes anystwyth. Gadewch i'r does orffwys yn yr oergell am awr. Unwaith y bydd wedi gorffwys, rholiwch y toes yn denau a'i dorri'n gylchoedd gan ddefnyddio torrwr crwst 10cm (4 modfedd) mewn diamedr. Yn y cyfamser, paratowch y llenwad. Cyfunwch y rhiwbob, mêl, sudd oren a chroen oren gyda 4 llwy fwrdd o ddŵr mewn padell fach. Dewch â'r cyfan i'r berw, gostyngwch y gwres i fudferwi cyn coginio am 5 munud, nes bod y riwbob wedi dechrau dadelfennu. Stwnsiwch gyda fforc, yna tynnwch oddi ar y gwres a'i roi o'r neilltu i oeri. Ychwanegu 1/2 llwy fwrdd o'r riwbob wedi'i stiwio i ganol haner y cylchau pastei, gwlychwch yr ymylon â dŵr a rhoi disg arall o grwst ar ei ben. Pinsiwch yr ymylon i gau ac yna coginiwch yn ysgafn ar lechen pobi wedi'i gynhesu ymlaen llaw nes ei fod yn euraidd ar y ddwy ochr. Tua 5 munud yr ochr. Gweinwch trwy agor ymyl y Tarten Planc a'i stwffio gyda hufen tolch a siwgr!

English Translation

In North Wales the bakestone or griddle is called a 'planc' and these are little rhubarb pies cooked on a bakestone (they can also be cooked in a cast iron frying) pan as individual little pies. Really quick to make, they can also be prepared on a cast iron skillet (which means that they can also be prepared on a barbecue). As rhubarb is one of my favourite vegetables this means I prepare these quite often.

Ingredients:

For the Filling:
100g rhubarb, chopped
4 tbsp honey
juice of 1 orange
finely-grated orange zest

For the Pastry:
75g plain flour
75g wholemeal flour
75g butter
pinch of salt
ice cold water

To Serve:
4 tbsp Welsh clotted cream
4 tsp brown sugar

Method:

Begin with the pastry: Rub the butter into the flour and salt until the mixture resembles breadcrumbs, then mix with enough water to form a stiff dough. Allow the dough to rest in the fridge for one hour. Once rested, roll out the dough thinly and cut into circles using a 6 cm (4 in) diameter pastry cutter.

In the meantime, prepare the filling. Combine the rhubarb, honey, orange juice and orange zest with 4 tbsp water in a small pan. Bring to a boil, reduce to a simmer and cook for 5 minutes, until the rhubarb has started to break down. Mash with a fork, then take off the heat and set aside to cool.

Add 1/2 tbsp of the stewed rhubarb to the middle of half the pastry circles, wet the edges with water and top with another disc of pastry. Pinch the edges shut and then gently cook on a pre-heated bakestone until golden on both sides. Around 5 minutes per side.

Serve by opening the edge of the Tarten Planc and stuffing it with the clotted cream and sugar!