| 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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