Roobub Pie

Location: Cradley Heath
Era: 1950

“It was my Nan’s cakes and puddings that she did best. Proper steamed jam roly poly pudding which was cooked with a muslin around it and served with custard – it was awesome. Her apple pies and ‘roobub’ pies were to die for. Made with fruit from the garden and done on a pie plate. Her pastry was so different, I’ve never had pastry like it since.”

Judith Oliver


  • 225g butter
  • 55g caster sugar
  • 2 eggs
  • 340g plain flour
  • 750g rhubarb from the garden, (sliced into 2cm long chunks)
  • 300g sugar

To make the pastry, use a food mixer to cream the butter and sugar together, then add the eggs and flour and continue to mix well. Remove the dough from the mixer, cover and chill.

Split the pastry into two balls. Roll one ball of pastry out big enough to cover bottom of the baking dish, roll the other out big enough to form a lid.

Add the rhubarb pieces into the pie case and sprinkle with sugar.

Put the pastry lid on top and seal the edges well, then give the pastry an egg wash and a sprinkle of sugar.

Bake in the oven at 180 for about 45 minutes.

Serve with lashings of cream.