| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar/divided |
| 3 |
tb |
Corn starch |
| 3 |
c |
Diced fresh rhubarb |
| 3/4 |
c |
Milk |
| 1 |
tb |
Vinegar |
| 2 1/4 |
c |
All-purpose flour |
| 3/4 |
c |
Butter |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Finely chopped nuts |
| 1 |
|
Egg(beaten) |
INSTRUCTIONS
Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Cool and set aside. Stir together milk and vinegar and set aside. Combine
flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
and set 1/2 cup of mixture aside. To remainder add baking powder, baking
soda and nuts. Combine egg and milk mixture and add to dry ingredients,
stir until just moistened. Spread 2/3 of the batter over the bottom and
sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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