| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Rhubarb, cut 1" pieces |
| 1 |
|
Stick cinnamon |
| 1 |
c |
Sugar |
| 2 |
tb |
Flour |
|
|
Red food coloring (optional) |
| 1 1/2 |
c |
Water |
|
|
Top: |
| 1 |
c |
Sifted flour |
| 3 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
c |
Shortening |
| 1/2 |
c |
Pecans |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
| 1 |
|
Egg white |
| 1 |
tb |
Sugar |
|
|
Whipped or ice cream |
INSTRUCTIONS
Place cut rhubarb in round baking dish (2-1/2 qts) with Cinnamon stick.
Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit. Pour on
water and add red food coloring if desired to the proper shade. Bake in hot
oven for 25 min.
In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and
allspice and cinnamon. With 2 knives cut in shortening until crumbs. Whisk
egg with 2 tbsp. milk. Add pecans to dry and mix in milk mixture stirring
into soft dough. Turn out on floured board and knead gently 12 times. Pat
into a circle. Cut in wedges and put on baked fruit. Brush with beaten egg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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