Pastry Chef Molly Hanson of Excelsior and Grill
23 & Bar – Boston, Massachusetts
Adapted by StarChefs.com
Yield: 10 Servings
- 2 pounds rhubarb, washed and trimmed into 1-inch pieces
- 1 Tablespoon butter, cut into small pieces
- 1 1/3 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- Zest of 2 oranges
- 1/2 teaspoon salt
- 8 Tablespoons butter, cut into ½-inch cubes
- 2 large eggs
- 3/4 cup whole milk
- Granulated sugar
- Vanilla ice cream
- Local honey, for drizzling
Preheat the oven to 450ºF. Place the rhubarb pieces into
an 8-inch square baking dish or a 9-inch round baking dish.
Dot the rhubarb with the pieces of butter. Sprinkle the sugar
on top of the rhubarb.
For Scone Dough:
Sift the flour, brown sugar, baking powder, zest and salt
into a mixing bowl. Rub the butter cubes into the dry ingredients
using your hands. Continue until the mixture resembles coarse
meal. Beat one egg and the milk together in a small bowl.
Make a well in the center of the flour/butter mixture. Pour
the egg/milk mixture into the well and mix until it forms
Transfer the dough to a floured surface and pat to an 8-inch
square or 9-inch round shape (depending on your pan) –
approximately 1-inch thick. Place the dough in the baking
pan on top of the rhubarb. Beat the remaing egg. Brush the
dough with the egg and sprinkle the top generously with granulated
Bake in the oven for 15 minutes; reduce the temperature to
350ºF and continue baking until the top is golden and
the rhubarb juices begin to boil, about 30 more minutes.
Remove from the oven and let cool for 10 minutes. Place a
serving plate on top of the pie. Carefully invert the pie
onto the plate. Serve warm with vanilla ice cream and a drizzle
of local honey.