3cupsall-purpose flour, plus 2 tablespoons extra for work surface
1/4teaspoonsalt
3/4 to 1cupsugar
1/2teaspoonbaking soda
1teaspoonfresh grated lemon zest
1stickcold butter, cut into cubes
2eggs
1/2cupbuttermilk
4 1/2 to 5cupssliced fresh rhubarb
1teaspoonwater
whipped cream or vanilla ice cream for serving, optional
Instructions
Heat oven to 350 degrees.
In a bowl, sift flour, salt, 3 tablespoons sugar. baking soda and lemon zest together.
With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture, add buttermilk and blend, then turn dough out onto a floured surface. Knead briefly until the dough comes together. Dough will be quite stiff and sticky. Divide in two. Roll out each piece to fit a 9-inch round baking dish. Line bottom of pan with one round, pinching together any tears.
Cover dough in dish with rhubarb. In a small bowl, mix together remaining sugar and 2 tablespoons of flour. Sprinkle evenly over rhubarb in dish. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water. Brush over dough.
Place a baking sheet in oven to catch any drips. Place baking dish on baking sheet and bake about 1 hour. If crust browns too soon, cover the cake with a piece of aluminum foil and continue baking.
Serve warm with whipped cream or vanilla ice cream, optional