ROSCOMMON RHUBARB PIE

By mm_food4me

This delectable tart is an adaptation of a traditional recipe which was originally cooked in a bastable over the open fire -- everyone adores it.

One could also add a couple of teaspoons of freshly grated ginger to the rhubarb, but try it unadorned at first, it's seriously good.

Ingredients

• Topping:
• 2 lbs/11 cups red rhubarb
• 9-10 ozs/1 - 1-1/4 cups) granulated sugar
• 11 ozs/scant 3 cups flour
• 3/4 oz/scant 1/8 cup castor sugar
• 1 heaped teaspoon baking powder
• Pinch of salt
• 2 ozs/1/2 stick butter
• 1 egg
• 6 fl ozs/3/4 cup full cream milk, approximately
• Egg wash
• Granulated sugar
• 9 x 2 inch round tin. We use a heavy stainless steel saute pan that works very well, if you don't have a suitable pan, par-cook the rhubarb slightly first.

Details

Servings 10
Adapted from cbsnews.com

Preparation

Step 1

Preheat the oven to 450 degrees F/gas mark 8.

Trim the rhubarb, wipe with a damp cloth and cut into pieces about 1 inch in length. Put into the base of a tin or saute pan, sprinkle with the sugar. We put the stainless steel saute pan on a low heat at this point while we make the dough.

Sieve all the dry ingredients 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 9 inch round about 1 inch thick. Place this round on top of the rhubarb and tuck in the edges neatly. Brush with a little egg wash and sprinkle with granulated sugar.

Bake in the fully preheated oven for 5 minutes then, reduce the temperature to 350 degrees F/gas mark 4 for a further 35 minutes approximately 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, turn upside down onto the plate but be careful of the hot juices.

Serve warm with soft brown sugar and cream.