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Roscommon Rhubarb Pie

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“From a St. Patrick's day show on Foodnetwork. Can be made in a 9x2" cake pan or a oven-proof saute pan.”
1 Pan

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Trim the rhubarb and cut into 1" pieces. Put in the 9x2" pan or a saute pan, sprinkle with 1 C sugar. You can put the saute pan on low to start cooking the rhubarb while making the dough.
  3. Sieve all the dry ingredients into a bowl. Cut the butter into cubes and rub into the dry ingredients until the mixture resembles coarse bread crumbs. Whisk the eggs with the milk. Make a well in the center of the dry ingredients, pour in the liquid all at once and mix to a soft dough.
  4. Turn out dough onto a floured board and roll into a 9" round about 1" thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with more granulated sugar.
  5. Bake at 450 for 15 minutes then, reduce the temperature to 350 for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
  6. Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the saute pan and turn upside down onto the plate. Serve warm with more brown sugar and whipped cream.

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