Roscommon Rhubarb Pie

Ingredients

2 lbs red rhubarb
1 ⅛-1/¼ cups granulated sugar

Scone Dough:
3 cups plain flour, plus extra for dusting
¾ oz (20 g) caster sugar
1 heaping tsp baking powder
pinch of salt
½ stick butter
1 egg
¾ cup whole milk

To Serve:
soft brown sugar
softly whipped cream

Directions

23 × 5cm (9 × 2 inch) round tin—we use a heavy stainless-steel sauté pan which works very well.

Preheat the oven to 230ºC/450º/Gas Mark 8.

Trim the rhubarb, wipe it with a damp cloth and cut it into pieces about (1 inch) in length. Put into the base of your tin or sauté pan and sprinkle with the granulated sugar.

Sift all the dry ingredients for the scone dough into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk the egg 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 onto a floured board and roll into a 23cm (9 inch) round, about (1 inch) thick. Place this round on top of the rhubarb and tuck in the edges neatly.

Bake in the fully preheated oven for 15 minutes then reduce the temperature to 180ºC/350ºF/Gas Mark 4 for about a further 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.

Remove the pan from the oven and allow it to sit for a few minutes. Put a warm plate over the top of the sauté pan and turn it upside down so that the pie comes out onto the plate. Be careful of the hot juices, they will be absorbed by the pie.

Serve warm with soft brown sugar and cream.