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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, âMy mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.â Ingredients:
4 cups diced fresh or frozen rhubarb |
2-1/2 cups sugar, divided |
1 cup miniature marshmallows |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
Directions:
1. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with marshmallows.
2. In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb.
3. Bake at 350° for 50-55 minutes or until topping is golden brown. Serve warm. Yield: 10-12 servings.
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