Rhubarb Scone Cake
photo by mersaydees
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 10 inch pie
ingredients
-
Dough
- 3 cups flour
- 1 teaspoon baking powder
- 1⁄4 cup sugar
- 1 pinch salt
- 1⁄2 cup butter, chilled and cut into small pieces
- 3⁄4 cup buttermilk
-
Filling
- 1 lb rhubarb, chopped (thats about 5 stalks)
- 1⁄2 cup sugar
-
Glaze
- 1 egg white, lightly whisked with a little water
- sugar, for sprinkling
directions
- Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
- For the dough sift together flour, baking powder, sugar and salt into a large bowl.
- Work in butter using your finger tips until dough resembles coarse cornmeal.
- Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
- Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
- Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
- For the filling combine rhubarb and sugar in a bowl and stir to mix well.
- Pour filling into the pie dish.
- Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
- Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
- Bake until the crust is golden brown and the fruit tender for about 50 minutes.
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Reviews
-
This is a variation on rhubarb pie, and the dough gave a substantial crust that baked up very well. I used fresh rhubarb which tasted wonderful in this dessert. I would use more rhubarb next time because it seemed like there was more dough than filling. Love the top crust glaze - it adds texture and eye appeal. I used plain yogurt instead of buttermilk. Thanks for this recipe, lalaloula!
Tweaks
-
This is a variation on rhubarb pie, and the dough gave a substantial crust that baked up very well. I used fresh rhubarb which tasted wonderful in this dessert. I would use more rhubarb next time because it seemed like there was more dough than filling. Love the top crust glaze - it adds texture and eye appeal. I used plain yogurt instead of buttermilk. Thanks for this recipe, lalaloula!
RECIPE SUBMITTED BY
Lalaloula
United States