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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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In New England, come April and May, we can see rhubarb growing alongside almost every barn. When I was a child, I remember I would pick a stalk and chew on it. One of my neighbors gave me this recipe years ago. Ingredients:
4 cups diced fresh or frozen rhubarb |
1-1/2 cups sugar, divided |
1/4 cup water |
2 tablespoons butter |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
topping: |
1 tablespoon sugar |
1 tablespoon brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a saucepan, cook rhubarb, 1 cup sugar, water and butter until a sauce forms, about 7-8 minutes. Pour into a greased 11-in. x 7-in. baking pan. In a medium bowl, combine flour, baking powder, salt and remaining sugar. Add milk and stir until smooth. Pour over rhubarb. Combine topping ingredients; sprinkle on top. Bake at 350° for 40 minutes. Yield: 6-8 servings.
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