RHUBARB SCONE CAKE
This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.
Provided by Lalaloula
Categories Pie
Time 1h5m
Yield 1 10 inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
- For the dough sift together flour, baking powder, sugar and salt into a large bowl.
- Work in butter using your finger tips until dough resembles coarse cornmeal.
- Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
- Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
- Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
- For the filling combine rhubarb and sugar in a bowl and stir to mix well.
- Pour filling into the pie dish.
- Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
- Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
- Bake until the crust is golden brown and the fruit tender for about 50 minutes.
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SAHIDOR
[email protected]This cake is perfect for a summer brunch or afternoon tea.
k zwilling
[email protected]This cake is a great way to use up fresh rhubarb. It's also a nice change from the usual strawberry or blueberry scones.
Alan C (ARC-99)
[email protected]I'm not a big fan of rhubarb, but I actually really enjoyed this cake. The scones were moist and fluffy, and the rhubarb filling was tart and flavorful.
Micheal Ekeh
[email protected]The rhubarb scone cake is a delicious and easy-to-make dessert. I would definitely recommend it.
Teresa Menjivar
[email protected]This cake is perfect for a summer brunch or afternoon tea.
Luna
[email protected]I love the tartness of the rhubarb in this cake. It's a nice balance to the sweetness of the scones.
Amirah Evora
[email protected]This cake is a great way to use up leftover rhubarb. It's also a nice change from the usual strawberry or blueberry scones.
Sandra Kwagala
[email protected]I've made this cake several times and it's always a hit. It's so easy to make and it's always delicious.
Katsuragi
[email protected]This cake is amazing! The rhubarb filling is perfectly tart and the scones are so moist and fluffy. I love the streusel topping too. It adds a nice crunchy texture.
Millefaith Holmes
[email protected]The rhubarb scone cake was a bit too dry for my taste. I think I would add a little more butter or milk next time.
Ifeanyi Sunday
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen rhubarb, so I can enjoy it all year round.
Lisa Ndlovu
[email protected]I made this cake for a brunch party and it was a huge hit! Everyone loved the unique flavor combination and the moist, tender texture. I will definitely be making this cake again.
kaditFFXI
[email protected]This rhubarb scone cake is the perfect combination of tart and sweet. The scones are moist and fluffy, and the rhubarb filling is tangy and flavorful. I loved the crunchy streusel topping, which added a nice texture contrast. Overall, this is a delic