1 hr 15 mins
The fruit and sugar will boil out around the sides, resulting in the gooey, syrupy, heavenly cake. This scone dough is quicker to make and absorbs the juices better than pastry. For a delicious apple pie just substitute an equal amount of apples for rhubarb.
My Private Note
Units: US | Metric
- 12 ounces flour
- 1 teaspoon baking soda
- 1 pinch salt
- 2 ounces powdered sugar
- 3 ounces butter
- 1 egg
- 16 fluid ounces buttermilk
- 1Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
- 2Sieve flour, baking soda and salt into a mixing bowl.
- 3Add powdered sugar and rub in butter.
- 4In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
- 5Knead lightly on a floured surface and divide dough in half.
- 6Roll out one half and use it to line the pie dish.
- 7Mix sugar, nutmeg, and salt.
- 8Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
- 9Roll out the remaining dough to form a pastry lid.
- 10Brush the rim of the pastry base with water and put on the lid.
- 11Glaze with the whisked egg white and dust with powdered sugar.
- 12Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.
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Nutritional Facts for Country Rhubarb Pie (or Apple Pie)
Serving Size: 1 (213 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 535.7
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 8.1 g
- Cholesterol 64.6 mg
- Sodium 640.3 mg
- Total Carbohydrate 93.1 g
- Dietary Fiber 2.9 g
- Sugars 47.1 g
- Protein 10.9 g