Directions:
- Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
- For the dough sift together flour, baking powder, sugar and salt into a large bowl.
- Work in butter using your finger tips until dough resembles coarse cornmeal.
- Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
- Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
- Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
- For the filling combine rhubarb and sugar in a bowl and stir to mix well.
- Pour filling into the pie dish.
- Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
- Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar (I used cinnamon sugar and thought it was great!). Cut 3-4 steam slits into the top of the pie.
- Bake until the crust is golden brown and the fruit tender for about 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1058.57 Kcal (4432 kJ) | ||
| Calories from fat | 426.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.43g | 73% | |
|---|---|---|---|
| Cholesterol | 66.06mg | 22% | |
| Sodium | 2597.43mg | 108% | |
| Potassium | 755.54mg | 16% | |
| Total Carbs | 142.93g | 48% | |
| Sugars | 25.56g | 102% | |
| Dietary Fiber | 14.71g | 59% | |
| Protein | 17.9g | 36% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 7.2mg | 40% | |
| Calcium | 543.9mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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