Try one of our pie recipes today.
Roscommon Rhubarb Pie
2 lbs. red rhubarb
1-1/3 C. sugar
2-1/4 C. flour
2 T. sugar
2 t. baking powder
pinch of salt
4 T. butter
About 3/4 C. whole milk
Beaten egg; sugar
Use a heavy stainless steel round baking pan, 9 x 2-inch, or select a skillet
with ovenproof handle of similar size. Heat oven to 450°F.
Trim rhubarb and cut into 1-inch pieces. Strew in the bottom of the baking pan
and sprinkle with 1-1/3 cups sugar.
For dough, stir together in a medium bowl the flour, sugar, baking powder and
salt. Cut in the butter until mixture resembles coarse crumbs (or use a food
processor; pulse on and off). Beat egg into milk. Pour in liquid and mix with
fork to a soft dough. Turn out on a floured surface and roll or pat into a
9-inch round, about 1 inch thick. Place over rhubarb and tuck in the edges.
Brush with a little beaten egg; sprinkle generously with sugar.
Bake at 450°F. for 15 minutes, then reduce oven to 350°F. and continue baking
about 30 minutes or until top is crusty and rhubarb is soft and juicy. Remove
pan from oven and let stand a few minutes. Put a large plate over the top and
invert. Serve warm with soft brown sugar and softly whipped cream.
Yield: 8 servings.