Ingredients for Rhubarb Scone Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar + 1 tbsp granulated sugar (for topping) + ½ cup granulated sugar (in dough)
- ½ tsp salt
- 1 cup (2 sticks) cold unsalted butter
- 1 cup buttermilk
- 4 cups chopped rhubarb (fresh or frozen)
- Egg White
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How to Make Rhubarb Scone Cake
- Preheat oven to 350°F (175°C). Grease a 10-inch deep-dish pie dish.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, ½ cup granulated sugar, and ½ tsp salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1 cup buttermilk, gently folding until a soft dough forms. Do not overmix.
- Turn dough onto a lightly floured surface and knead lightly until just combined. Avoid over-kneading.
- Divide dough in half.
- Roll out one half of the dough into a 12-inch circle. Carefully transfer to the prepared pie dish.
- In a separate bowl, combine 4 cups chopped rhubarb (fresh or frozen, see notes) and ¾ cup granulated sugar. Gently toss to coat.
- Pour the rhubarb mixture into the pie crust.
- Roll out the remaining dough into another 12-inch circle.
- Brush the edges of the bottom crust with a little water. Place the top crust over the filling.
- Crimp the edges to seal. Cut 3-4 slits in the top crust to allow steam to escape.
- Brush the top crust with 1 tbsp milk or cream and sprinkle with 1 tbsp granulated sugar.
- Bake for 50-65 minutes, or until the crust is golden brown and the filling is bubbly and tender. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
659g
Fat
300g
Carbs
155g
