Recipe: Irish Upside-Down Rhubarb Pie

IRISH UPSIDE-DOWN RHUBARB PIE

"This traditional country dessert - nothing more than scone dough with rhubarb -is a rustic Irish version of the French apple tarte tatin."

8 pounds rhubarb
1 1/3 cups plus 3 tablespoons sugar, divided use
FOR THE SCONE DOUGH:
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
4 tablespoons unsalted butter
1 egg
3/4 cup buttermilk
FOR THE EGG WASH:
1 egg, lightly beaten with a little water

Preheat the oven to 450 degrees F.

Trim the rhubarb and cut it in 1inch pieces. Spread them in a 9inch round cake pan or 9- or 10-inch ovenproof skillet and sprinkle with the 1 1/3 cups sugar.

TO MAKE THE SCONE DOUGH:
Sift the flour, 1 1/2 tablespoons sugar, baking powder, baking soda, and salt in a bowl. Cut the butter in small pieces; with your fingertips, quickly rub the butter into the dry ingredients until the texture resembles oatmeal. Beat together the egg and buttermilk, add to the flour mixture, and stir to make a soft dough.

Turn the dough out onto a lightly floured board and roll into a 9inch round. Lay the dough over the rhubarb, tucking in the edges neatly at the sides. Brush the egg wash over the dough and sprinkle generously with the remaining 1 1/2 tablespoons sugar.

Bake the pie in the preheated oven for 15 minutes. Lower the temperature to 350 degrees and bake until the top is crusty and golden, and the rhubarb beneath soft and juicy, about 30 minutes more. Take out the pan and let it sit awhile.

Put a plate or deep pie dish over the pan and carefully invert so the pie unmolds onto the plate. (Watch out for the hot juices.) Serve the pie warm with rich cream.

Servings: 8 to 10
Source: The Complete Book of Irish Country Cooking by Darina Allen