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1
Preheat the oven to 450 degrees F. Trim the rhubarb and cut it in 1inch pieces.
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2
Spread them in a 9 inch round cake pan or 9- or 10-inch ovenproof skillet and sprinkle with the 1 1/3 cups sugar.
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3
TO MAKE THE SCONE DOUGH: Sift the flour, 1 1/2 tablespoons sugar, baking powder, baking soda, and salt in a bowl.
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4
Cut the butter in small pieces; with your fingertips, quickly rub the butter into the dry ingredients until the texture resembles oatmeal.
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5
Beat together the egg and buttermilk, add to the flour mixture, and stir to make a soft dough.
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6
Turn the dough out onto a lightly floured board and roll into a 9inch round.
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7
Lay the dough over the rhubarb, tucking in the edges neatly at the sides.
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8
Brush the egg wash over the dough and sprinkle generously with the remaining 1 1/2 tablespoons sugar.
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9
Bake the pie in the preheated oven for 15 minutes.
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10
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.
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11
Take out the pan and let it sit awhile.
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12
Put a plate or deep pie dish over the pan and carefully invert so the pie unmolds onto the plate.
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13
(Watch out for the hot juices.)
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14
Serve the pie warm with rich cream.
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15
Servings: 8 to 10 Source: The Complete Book of Irish Country Cooking by Darina Allen
