• Prep Time:
  • Cooking Time:
  • Serves: 8-10 Servings

Roscommon Rhubarb Pie

Category: Eggs, Desserts

 Ingredients List

  • 2 lb. red rhubarb (about 6 stalks)
  • 1¼”“1½ cups granulated sugar
  • 2¼ cups all-purpose flour, plus extra for dusting
  • 1½ tablespoons superfine sugar
  • 1 heaping teaspoon baking powder
  • A pinch of salt
  • ¼ cup (½ stick) butter
  • 1 egg
  • about ¾ cup whole milk
  • soft brown sugar
  • softly whipped cream


1. Heat the oven to 450°F. Trim the rhubarb, wipe with a damp cloth, and cut into pieces about 1 inch in length. Put into the base of a round 9x2 inch tin or sauté pan and sprinkle with the granulated sugar.

2. Sift all the dry ingredients for the scone dough into a bowl. Cut the butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs.

3. Whisk the egg 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. Turn out onto a floured board and roll into a 9-inch round, about 1 inch thick. Place this round on top of the rhubarb and tuck in the edges neatly.
4. Bake for 15 minutes then reduce the temperature to 350°F for about 30 minutes, or until the top is crusty and golden and the rhubarb soft and juicy.

5. Remove the pan from the oven and let it sit for a few minutes. Put a warm plate over the top of the pan and turn it upside down so that the pie comes out onto the plate. Be careful of the hot juices, they will be absorbed by the pie. Serve warm with soft brown sugar and cream.

Note: This recipe may also be made with cooking apples, in which case you may want to add a little cinnamon or mixed spice to the sugar.

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