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    You are in: Home / Recipes / Rhubarb Scone Cake Recipe
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    Rhubarb Scone Cake

    Rhubarb Scone Cake. Photo by mersaydees

    1/5 Photos of Rhubarb Scone Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Lalaloula's Note:

    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.

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    Ingredients:

    Yield:

    10 inch ...

    Units: US | Metric

    Dough

    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:

    1. 1
      Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
    2. 2
      For the dough sift together flour, baking powder, sugar and salt into a large bowl.
    3. 3
      Work in butter using your finger tips until dough resembles coarse cornmeal.
    4. 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. 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. 6
      Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
    7. 7
      For the filling combine rhubarb and sugar in a bowl and stir to mix well.
    8. 8
      Pour filling into the pie dish.
    9. 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. 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. 11
      Bake until the crust is golden brown and the fruit tender for about 50 minutes.

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    Ratings & Reviews:

    • on August 31, 2009

      55

      yumyumyum. I adore rhubarb and this recipe is such a terrific way to serve it. I used splenda for the sugar

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2009

      55

      OMG this is delicious! DH and I had difficulty stopping at one slice! I really appreciated the well-written instructions for making the crust, as I'm alway nervous about how mine will turn out! Used fresh rhubarb from the garden. Thanks, Lalaloula! Made for Vegetarian Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rhubarb Scone Cake

    Serving Size: 1 (1315 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2947.6
     
    Calories from Fat 884
    30%
    Total Fat 98.3 g
    151%
    Saturated Fat 60.1 g
    300%
    Cholesterol 251.3 mg
    83%
    Sodium 1445.2 mg
    60%
    Total Carbohydrate 466.9 g
    155%
    Dietary Fiber 18.3 g
    73%
    Sugars 164.9 g
    659%
    Protein 53.4 g
    106%

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