Cake-Topped Strawberry-Rhubarb Dessert |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Here's a delightful way to use up your harvest of rhubarb. Fresh from the oven, the bubbling dessert is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.Ruth Johnson, Elkton, Maryland Ingredients:
3 cups sliced fresh or frozen rhubarb |
2 cups sliced fresh strawberries |
1-1/2 cups sugar, divided |
3 tablespoons quick-cooking tapioca |
2 teaspoons lemon juice |
2 tablespoons plus 1/4 cup butter, softened, divided |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
heavy whipping cream, optional |
Directions:
1. In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter.
2. In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm with cream if desired. Yield: 9 servings.
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