Post by chief_cook2 on Sept 14, 2004 7:41:02 GMT -6
1-1/4 cups rhubarb, sliced into 1/2" pieces
1 cup sugar
1/4 cup water
4 tsp. cornstarch
1 cup flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. cinnamon
3 TB butter, softened
1 egg, beaten
3 TB milk
Preheat your oven to 400 degrees F.
Combine the rhubarb, sugar, 1/4 cup water and the cornstarch in a
large bowl. Stir to dissolve the sugar. Allow to stand for 10
minutes. Pour the mixture in a heavy
saucepan and cook over medium heat until thickened. Stir often.
Transfer the cooked mixture to a 8" x 8" x 2" baking dish and set
aside.
Combine the flour, sugar, baking powder, and cinnamon in a bowl.
Cut in the softened butter with a fork until incorporated. Set
aside.
Beat together the egg and milk until frothy, and add it to the
flour mixture while stirring just enough to moisten. Drop the
topping onto the rhubarb mixture creating 6 mounds.
Bake for 20-25 minutes until topping is browned.
serve this while still warm topped with French vanilla ice cream.