{"id":2344,"date":"2013-06-07T09:46:42","date_gmt":"2013-06-07T14:46:42","guid":{"rendered":"https:\/\/stoccoroy.com\/blog\/?p=2344"},"modified":"2013-06-08T15:02:59","modified_gmt":"2013-06-08T20:02:59","slug":"rustic-rhubarb-scone-cake","status":"publish","type":"post","link":"https:\/\/stoccoroy.com\/blog\/2013\/06\/07\/rustic-rhubarb-scone-cake\/","title":{"rendered":"Rustic Rhubarb Scone Cake"},"content":{"rendered":"

Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “<\/em><\/p>\n

\"Rustic<\/a>
Rustic Rhubarb Scone Cake<\/figcaption><\/figure>\n

Dough<\/strong><\/span>
\n3 cups flour
\n1 teaspoon baking powder
\n\u00c2\u00bc\u00c2\u00a0cup sugar
\n1 pinch salt
\n\u00c2\u00bd\u00c2\u00a0cup butter, chilled and cut into small pieces
\n\u00c2\u00be\u00c2\u00a0cup buttermilk<\/p>\n

Filling<\/strong><\/span>
\n1 lb rhubarb, chopped (that’s about 5 stalks)
\n\u00c2\u00bd\u00c2\u00a0cup sugar<\/p>\n

Glaze<\/strong><\/span>
\n1 egg white, lightly whisked with a little water
\nsugar, for sprinkling<\/p>\n

Directions<\/strong><\/span><\/p>\n

    \n
  1. Preheat the oven to 350\u00c2\u00b0F Butter a 10 inch deep-dish pie dish and set aside.<\/li>\n
  2. For the dough sift together flour, baking powder, sugar and salt into a large bowl.<\/li>\n
  3. Work in butter using your finger tips until dough resembles coarse cornmeal.<\/li>\n
  4. Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).<\/li>\n
  5. Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).<\/li>\n
  6. Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.<\/li>\n
  7. For the filling combine rhubarb and sugar in a bowl and stir to mix well.<\/li>\n
  8. Pour filling into the pie dish.<\/li>\n
  9. 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.<\/li>\n
  10. Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar. Cut 3-4 steam slits into the top of the pie.<\/li>\n
  11. Bake until the crust is golden brown and the fruit tender for about 50 minutes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “ Dough 3 cups flour 1 teaspoon baking powder \u00c2\u00bc\u00c2\u00a0cup sugar … Continue reading Rustic Rhubarb Scone Cake<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43],"tags":[44],"class_list":["post-2344","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-recipe"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/posts\/2344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/comments?post=2344"}],"version-history":[{"count":4,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/posts\/2344\/revisions"}],"predecessor-version":[{"id":2349,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/posts\/2344\/revisions\/2349"}],"wp:attachment":[{"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/media?parent=2344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/categories?post=2344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stoccoroy.com\/blog\/wp-json\/wp\/v2\/tags?post=2344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}