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Rhubarb Scone Cake

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“This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.”
1hr 5mins
1 10 inch pie

Ingredients Nutrition


  1. Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
  2. For the dough sift together flour, baking powder, sugar and salt into a large bowl.
  3. Work in butter using your finger tips until dough resembles coarse cornmeal.
  4. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
  5. Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
  6. Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
  7. For the filling combine rhubarb and sugar in a bowl and stir to mix well.
  8. Pour filling into the pie dish.
  9. 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.
  10. 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.
  11. Bake until the crust is golden brown and the fruit tender for about 50 minutes.

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