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    Country Rhubarb Cake

    Source of Recipe


    Recipe Introduction

    Both my parents ate this as children, dished straight out of the oven. The fruit and sugar would boil out around the sides, resulting in the gooey, syrupy cake they remember as a heavenly treat. The scone dough is quicker to make than pastry and absorbs the lovely juices better.

    List of Ingredients

    Scone dough
    12oz plain flour
    1tsp baking soda
    pinch salt
    2oz caster sugar
    3oz butter
    1 egg
    l6fl oz buttermilk

    1lb rhubarb, roughly chopped
    7-9oz sugar
    white of 1 egg, whisked
    caster sugar to dust


    Preheat oven to 350F, and grease a 10 inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add caster sugar and rub in butter. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed. Knead lightly on a floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the lid. Glaze with the whisked egg white and sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft. This pie is also delicious if made with apples.




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