The filling in this pie-cum-cake varies. Rhubarb is the spring favourite, and plums are a juicy fall alternative.
- Portion size 8 servings
Base: In large bowl, combine flour and salt. Using pastry blender, cut in butter and lard unto crumbly. Using fork, gradually stir in water until pastry holds together. Gather dough into ball. On pastry cloth and using stockinette-covered rolling pin, roll out pastry to fit 9-inch (2.5 L) square cake pan. Set aside.
Filling: In bowl, combine plums with half of the sugar; spoon into base. In same bowl, beat eggs, vanilla and remaining sugar. In separate bowl, stir together flour, baking powder and salt ; stir into egg mixture. Drizzle evenly over plums.
Bake in 425°F (220°) oven for 10 minutes; reduce heat to 350°F (180°C) for 30 to 40 minutes or until pastry is golden brown and fruit is tender when tested with point of knife.