This delicious rhubarb cake made from an enriched bread dough used to be made all over Ireland. Originally it would have been baked in a bastible or baker beside an open fire. My mother, who taught me this recipe, used to vary the filling with the seasons – from rhubarb to gooseberries, to damsons, blackberries and apples.
1 × 25cm Pyrex or enamel plate
Sieve into a bowl the flour, caster sugar, salt and bread soda; rub in the butter. Whisk the egg and mix with the buttermilk. Make a well in the centre of the dry ingredients. Pour in most of the liquid and mix to a soft but not sticky dough; add the remainder of the liquid if necessary.
Sprinkle a little flour on the work surface, turn out the dough and pat gently into a round. Divide into two pieces: one should be slightly larger than the other; keep the larger one for the lid. Meanwhile dip your fingers in flour. Spread the smaller piece on to the plate. Scatter the finely chopped rhubarb all over the base, egg-wash the edges and sprinkle the rhubarb with granulated sugar. Roll out the other piece of dough until it is exactly the size to cover the plate, lift it on and press gently to seal the edges. Make a hole in the centre for the steam to escape, egg-wash and sprinkle with a very small amount of sugar.
© 2001 Darina Allen. All rights reserved.