Roscommon Rhubarb Pie

Calling this Rhubarb pie might not be accurate. Rhubarb cobbler, perhaps?

Either way, it's delicious.

Roscommon Rhubarb Pie (based on this recipe)

Prep Time: 10 minutes

Cooking Time: 1 hour

Serves: 8

Ingredients:

2 lbs rhubarb, cleaned and chopped

1 1/2 cup sugar

Topping:

2 cups flour

2 tbsp sugar

1 tbsp baking powder

one pinch salt

4 tbsp butter

1 egg

3/4 cup milk

egg wash (1 egg + 1 tbsp milk, beaten)

granulated sugar

Cooking:

Preheat oven to 425 F.

In a large pan, place the rhubarb and sprinkle the sugar over it. Heat the pan (do not oil it) and let rhubarb wilt on very low heat while ytou mix the topping.

In a bowl, mix flour, 2 tbsp sugar, baking powder, salt, butter, egg, and 3/4 cup milk.

Transfer the rhubarb mixture to a pie pan (or, if you used an ovensafe pan, you can just leave it where it is) and top it with the topping mixture. Brush the eggwash over it, and then sprinkle it with sugar.

Bale at 425 F for ten minutes and then lower to 325 F, and bake for 30 minutes.