Rhubarb Scone Cake

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 3 cups flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1 pinch salt
• 1/2 cup butter, chilled and cut into small pieces
• 3/4 cup buttermilk
• 1 lb rhubarb, chopped (thats about 5 stalks)
• 1/2 cup sugar
• 1 egg , lightly whisked with a little water
• sugar, for sprinkling

Recipe

• 1 preheat the oven to 350°f butter a 10 inch deep-dish pie dish and set aside.
• 2 for the dough sift together flour, baking powder, sugar and salt into a large bowl.
• 3 work in butter using your finger tips until dough resembles coarse cornmeal.
• 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 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 divide dough into two equal portions. roll out half of the dough into a 12 inch round and place in pie dish.
• 7 for the filling combine rhubarb and sugar in a bowl and stir to mix well.
• 8 pour filling into the pie dish.
• 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 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 bake until the crust is golden brown and the fruit tender for about 50 minutes.