My mother and her 9 siblings ate Irish Scones Rhubarb cake as children; we dished-up pie straight out of the oven. The fruit and sugar would boil out around the sides, resulting in this gooey, syrupy cake. We all remember Irish Rhubarb cake as a heavenly treat. Scone dough is quicker to make than pastry dough and absorbs the sweet rhubarb juice better.
Scone dough1 1/2 cups plain flour
1 tsp baking soda
pinch of salt
1/4 cup sugar
1/3 cup butter, softened
2/3 cup buttermilk
Rhubarb Filling2 cups chopped rhubarb
1 cup berries of choice (I used Marion Berries)
7 to 9 ounces sugar
1 egg white
Oven Temp ~ 350°
Baking Time ~ 50 to
Cake Pan Type ~ 10 inch pie plate
Sift together the flour, baking soda and salt into a mixing bowl. Add in the sugar
and butter, mix until dough crumbles. In a separate bowl, beat the egg together with
buttermilk. Gradually add this mix to the flour mix, until a dough is formed. Knead
lightly on a floured surface and divide the scones dough in two. Roll out one half
and use it to line the pie plate.
Spread the rhubarb and berries over the bottom scones layer and sprinkle with sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and place the top on, crimping the edges together. Brush with the whisked egg white and sprinkle with sugar. Make steam slits in lid of the Irish Rhubarb cake. Bake for 50-60 minutes or until the crust is lightly browned and the rhubarb is very soft.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!