Ingredients
The following ingredients have 4 Servings
- 3 cups all-purpose flour, plus 2 tablespoons extra for work surface
- 1/4 teaspoon salt
- 3/4 to 1 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon fresh grated lemon zest
- 1 stick cold butter, cut into cubes
- 2 eggs
- 1/2 cup buttermilk
- 4 1/2 to 5 cups sliced fresh rhubarb
- 1 teaspoon water
- whipped cream or vanilla ice cream for serving, optional
Instruction
- Heat oven to 350 degrees.
- In a bowl, sift flour, salt, 3 tablespoons sugar. baking soda and lemon zest together.
- With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture, add buttermilk and blend, then turn dough out onto a floured surface. Knead briefly until the dough comes together. Dough will be quite stiff and sticky. Divide in two. Roll out each piece to fit a 9-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
- Cover dough in dish with rhubarb. In a small bowl, mix together remaining sugar and 2 tablespoons of flour. Sprinkle evenly over rhubarb in dish. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water. Brush over dough.
- Place a baking sheet in oven to catch any drips. Place baking dish on baking sheet and bake about 1 hour. If crust browns too soon, cover the cake with a piece of aluminum foil and continue baking.
- Serve warm with whipped cream or vanilla ice cream, optional
