Roscommon Rhubarb Pie

2 lbs. red rhubarb

1-1/3 C. sugar

Scone dough:

2-1/4 C. flour

2 T. sugar

2 t. baking powder

pinch of salt

4 T. butter

1 egg

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.