Both my parents ate this as children, dished straight out of the pot oven. The fruit and sugar would boil out around the sides, resulting in the gooey, syrupy cake they remember as a heavenly treat. The scone dough is quicker to make than pastry and absorbs the lovely juices better.

Cooking time:	50-60 minutes
Oven temperature:	gas 4, 180°C, 350°F
Scone Dough:	340g/ 12oz plain flour
	1/2 tsp baking soda
	pinch salt
	50g/ 2oz caster sugar
	80g/ 3oz butter
	1 egg
	175g/ 16fl oz buttermilk
Filling:	700g/ 1 1/2lb rhubarb, roughly chopped
	200-250g/ 7-9oz sugar
	white of 1 egg, whisked
	caster sugar to dust

Method:
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease a 25cm/ 10 inch deep pie dish. Sieve flour, baking soda and salt into a mixing bowl. Add caster sugar and rub in butter. In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed. Knead lightly on a floured surface and divide dough into two. Roll out one half and use it to line the pie dish. Fill the dish with the rhubarb and sprinkle with the sugar. Roll out the remaining dough to form a pastry lid. Brush the rim of the pastry base with water and put on the lid. Glaze with the whisked egg white and sprinkle with caster sugar. Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft. This pie is also delicious if made with apples.

From the Appletree Press title: A Little Irish Baking Book.
Also from Appletree: The Irish Country Kitchen, and A Little Irish Cookbook.