Roscommon Rhubarb Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 11 cups rhubarb
• 1 cup sugar
• 2 cups flour
• 2 tablespoons superfine sugar
• 1 teaspoon baking powder
• 1 pinch salt
• 2 ounces butter
• 1 egg
• 3/4 cup whole milk
• egg wash
• granulated sugar

Recipe

• 1 preheat oven to 450.
• 2 trim the rhubarb and cut into 1" pieces. put in the 9x2" pan or a saute pan, sprinkle with 1 c sugar. you can put the saute pan on low to start cooking the rhubarb while making the dough.
• 3 sieve all the dry ingredients into a bowl. cut the butter into cubes and rub into the dry ingredients until the mixture resembles coarse bread crumbs. whisk the eggs 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.
• 4 turn out dough onto a floured board and roll into a 9" round about 1" thick. place this round on top of the rhubarb and tuck in the edges neatly. brush with a little egg wash and sprinkle with more granulated sugar.
• 5 bake at 450 for 15 minutes then, reduce the temperature to 350 for another 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.
• 6 remove from the oven and allow to sit for a few minutes. put a warm plate over the top of the saute pan and turn upside down onto the plate. serve warm with more brown sugar and whipped cream.