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Prep 20 mins
Cook 55 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.
- 12 ounces flour
- 1 teaspoon baking soda
- 1 pinch salt
- 2 ounces powdered sugar
- 3 ounces butter
- 1 egg
- 16 fluid ounces buttermilk
- 1 lb rhubarb, roughly chopped
- 7 -9 ounces sugar
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon lemon juice
- 1 egg white, whisked
- powdered sugar, to dust
- Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
- Sieve flour, baking soda and salt into a mixing bowl.
- Add powdered sugar and rub in butter.
- In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
- Knead lightly on a floured surface and divide dough in half.
- Roll out one half and use it to line the pie dish.
- Mix sugar, nutmeg, and salt.
- Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
- Roll out the remaining dough to form a pastry lid.
- Brush the rim of the pastry base with water and put on the lid.
- Glaze with the whisked egg white and dust with powdered sugar.
- Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.
I made this recipe and first of all the ingredients proportions were wrong. The crust turned out way too hard.