Description
This delicious juicy cake is made with an enriched soda bread dough. You can vary the fruit with the seasons.
Ingredients
- 225g plain flour
- 0.5 teaspoon baking soda
- 40g castor sugar
- 55g butter
- 1 egg
- 35 ml buttermilk or sour milk
- 300g rhubarb, finely chopped
- 150g sugar
Instructions
- Sift the flour, salt and baking soda into a bowl, add the sugar and rub in the butter.
- Beat the egg and the milk together, reserve a little for glazing.
- Make a well in the centre of the dry ingredients, pour in most of the liquid and mix to a soft dough. Add the rest if needed.
- Grease the pie plate with butter.
- Turn out the dough onto a floured surface. Divide into 2 pieces. Roll out the first piece to fit the pie plate.
- Scatter the rhubarb and sugar over the base, brush the edges with water.
- Roll out the second piece of dough and fit on top. Press the edges to seal.
- Cut a hole in the centre for the steam to escape and brush with the reserved egg glaze.
- Bake in the oven at 180c for 45 mins to 1 hour, till the rhubarb is soft and crust is golden.
- Serve with softly whipped cream
Notes
You will need a 20cm enamel or pyrex pie plate.