Country Rhubarb Cake

• 3 cups all-purpose flour, more for work surface
• 1/4 teaspoon salt
• 1 1/4 cup granulated sugar, more for sprinkling
• 1/2 teaspoon baking soda
• 1 stick (4 ounces) butter, cut into pieces, at cool room temperature
• 2 eggs
• 1/2 cup buttermilk
• 1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced
• Light brown sugar and softly whipped cream, for serving

1. Heat oven to 350 degrees.
2. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together.
3. With fingers, rub in butter until mixture is sandy.
4. Beat 1 egg and add to flour mixture.
5. Add buttermilk and blend just until mixture forms dough; it will be quite stiff and sticky.
6. Turn out onto a floured work surface and divide in two.
7. Roll out each piece to fit a 10-inch round baking dish.
8. Line bottom of pan with one round, pinching together any tears.
9. Cover dough with rhubarb and sprinkle rhubarb evenly with 1 heaping cup sugar.
10. Place second pastry round on top and pinch edges together.
11. Pinch together any holes.
12. Beat remaining egg with 1 teaspoon water and brush it on dough.
13. Place a baking sheet in oven to catch drips, and place baking dish on it.
14. Bake until crust is golden and rhubarb is soft and juicy, about 1 hour.
15. Immediately sprinkle with granulated sugar.
16. Serve warm, with a sprinkle of brown sugar and whipped cream on each serving.

allpurpose flour, salt, sugar, baking soda, butter, eggs, buttermilk, rhubarb, light brown sugar

Taken from cooking.nytimes.com/recipes/1013099 (may not work)