Country Rhubarb Cobbler Pie

 Rhubarb is as much a sign that spring has arrived as is the first robin. Spring has arrived and so has rhubarb! At long last. And this is one of my favorite rhubarb recipes, adapted from one found on epicurious.com.

1 lb. fresh rhubarb, cut into 1/2 pieces

1 cup light brown sugar, packed

2 cups cake flour (not self-rising)

3/4 teaspoon baking powder

1/2 cup granulated sugar

1 stick (8 tablespoons) cold butter, cut into small pieces

1/3 cup whole milk

1 large egg

1 large egg separated

2 tablespoons granulated sugar

Preheat oven to 400F.

Grease a 10-inch pie plate (or a 2 1/2 quart oval gratin dish) and chill.

Toss rhubarb with brown sugar until coated.

In a food processor (or a large bowl), mix the flour, baking powder, and 1/2 cup of granulated sugar. Add the cold butter pieces and mix until the mixture resembles coarse meal. (If you are not using a food processor, blend butter into flour mixture and a pastry blender.)

Whisk the whole egg and the egg yolk together with the milk.

Make a well in the center of the flour mixture and add the wet ingredients, using a rubber spatula, gradually incorporating the flour, forming a soft, sticky dough.

Transfer 1/2 of the dough to the chilled pie plate or dish. Pat the dough over the bottom and halfway up the sides.

Spoon the rhubarb and any juices onto the dough.

With a spoon, spoon the remaining dough in small mounds evenly over the rhubarb.

Lighting whisk the egg white and a few drops of water. Lightly brush the top pastry with the egg wash. Sprinkle with the remaining sugar.

Bake in the middle of the oven until the rhubarb is tender and the crust is golden, 30-40 minutes. Cool on a rack.

[Epicurious recommends serving the cobbler pie with a whiskey cream make with 1 cup chilled heavy cream, 2 tablespoons confectioner’s sugar,1 tablespoon whiskey, and 1/2 teaspoon vanilla whipped into stiff peaks. I don’t think this is