| 3
cups diced rhubarb
5 tablespoons butter
2/3 cup plus 1/2 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoon baking powder
1 egg
1/2 cup Longmont Dairy milk Whipping Cream
Pour rapidly boiling water on top
of the rhubarb until well covered. Set aside for 10
minutes. Drain through a sieve. Spread 2 T. of the
butter in the bottom of a shallow 1 1/2 quart baking
dish. Sprinkle with 2/3 cup sugar. Place a pie bird or
inverted custard cup in the middle to prevent juices
from boiling over. Place the rhubarb all around. Stir
together the flour, salt, remaining 1/2 cup sugar and
the baking powder. Beat egg with milk and remaining 3 T.
butter, melted. Add to the dry ingredients and stir
until blended. It makes a fairly thick dough,. Spread
over the rhubarb. Bake in a 400 degree oven for 25 to 30
minutes. Serve hot with very cold heavy cream. Makes 6
servings. |
