Rhubarb Pie
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

    Scone Dough:
  • 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

For Filling:

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 soft dough.

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 sugar.

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.

   Published: March 2006