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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I make this Lucy Waverman recipe every summer when I have lots of fresh rhubarb. It is delicious topped with vanilla ice cream or whipped cream. Ingredients:
4 cups rhubarb, sliced |
1 cup brown sugar |
1/4 cup unsalted butter |
1/2 cup granulated sugar |
1 egg |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat the oven to 375 degrees F.
2. Combine the rhubarb and brown sugar and place in a buttered 6-cup ovenproof dish.
3. In a bowl, cream the butter with the granulated sugar until light and fluffy.
4. Add the egg and mix well.
5. Sift together the flour, baking powder and salt.
6. Stir into the creamed mixture and mix to a soft dropping consistency.
7. If the batter is too stiff, add a little milk.
8. Spread on top of the fruit.
9. Bake for 35 minutes or until the fruit is soft and bubbling and the topping is light brown.
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