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.
- 10
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.
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.