Roscommon Rhubarb Pie

"From a St. Patrick's day show on Foodnetwork. Can be made in a 9x2" cake pan or a oven-proof saute pan."
 
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Ready In:
55mins
Ingredients:
11
Yields:
1 Pan
Serves:
12
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ingredients

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directions

  • Preheat oven to 450.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

I'm a stay-at-home mom in Utah with 3 teenage boys. I love to read just about anything and couldn't give you a favorite cookbook. Haven't found it yet. I enjoy cooking for my family and others. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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