| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Rhubarb; diced 500 g |
| 2 |
|
Apples; peeled and diced 2 |
| 1 |
c |
Raspberries 250 mL |
| 1 |
c |
Blueberries 250 mL |
| 1/2 |
c |
Sugar 125 mL |
| 3 |
tb |
All-purpose flour 45 mL |
| 1 1/2 |
c |
All-purpose flour 375 mL |
| 1/3 |
c |
Sugar 75 mL |
| 2 |
ts |
Baking powder 10 mL |
| 1/3 |
c |
Cold butter; cut into bits 75 mL |
| 1 |
|
Egg 1 |
| 1/2 |
c |
Buttermilk 125 mL |
|
|
Icing sugar |
INSTRUCTIONS
BISCUIT TOPPING
Combine rhubarb, apples, raspberries, blueberries, sugar and flour.
Spoon into the bottom of an 8"X12" baking dish.
In a large bowl combine flour with sugar and baking powder. Cut in
butter with a pastry blender or fingertips.
In a smaller bowl beat egg with buttermilk. Stir into flour mixture
until soft dough is formed.
Spoon on top of fruit in 8 large spoonfuls leaving room for fruit to
bubble up in between dough.
Bake in a preheated 375F/190C oven for 45 to 50 minutes or until
biscuits are browned and fruit bubbles.
Converted by MC_Buster.
NOTES : Makes 8 to 10 servings
Converted by MM_Buster v2.0l.
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