Rhubarb Scone Cake

Recipe by Lalaloula
READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
  • For the dough sift together flour, baking powder, sugar and salt into a large bowl.
  • Work in butter using your finger tips until dough resembles coarse cornmeal.
  • Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
  • Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
  • Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
  • For the filling combine rhubarb and sugar in a bowl and stir to mix well.
  • Pour filling into the pie dish.
  • 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.
  • 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.
  • Bake until the crust is golden brown and the fruit tender for about 50 minutes.
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