Roscommon Rhubarb Pie | Saveur
Cooked upside-down like a tarte tatin, this traditional Irish dessert is flipped to reveal a sconelike base, tender rhubarb and sweet ruby juice.
Ingredients
- 2 <sup>1</sup>⁄<sub>4</sub> cups all-purpose flour, plus extra for dusting
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. superfine sugar
- 1 heaping tsp. baking powder
- 1 pinch salt
- <sup>1</sup>⁄<sub>4</sub> cup butter, cut into cubes
- 1 egg
- <sup>3</sup>⁄<sub>4</sub> cup whole milk
- 2 lb. red rhubarb (about 6 stalks), trimmed and cut into 1-inch pieces
- 1 <sup>1</sup>⁄<sub>4</sub>–1 <sup>1</sup>⁄<sub>2</sub> cups granulated sugar, depending on taste
- Soft brown sugar, to serve
- Softly whipped cream, to serve
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