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| A wonderful recipe that's easy to prepare in which I used frozen rhubarb I thawed beforehand, so you're able to prepare this outstanding dessert year round! Also, feel free to substitute rhubarb for apples using this same par-cooking method. Or, changing it up using stone fruit or berries without par-cooking prior to baking... |
Servings: (8 to 10)
Prep: 15 Mins.
Bake: 50 Mins.
INGREDIENTS
Filling (Par-cooked before baking)
5 cups sliced, 1" pieces, fresh (or frozen rhubarb,
thawed)
1 teaspoon freshly squeezed lemon juice
Batter
1 cup all-purpose flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda
1 large egg, beaten
1/2 cup evaporated milk (not sweetened)
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) butter, melted
Topping
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup hot water
-- Serve with a scoop of French vanilla bean ice cream or a dollop
of whipped cream
METHOD
Preheat the oven to 350 degrees.
Par-cook rhubarb in the microwave in a glass bowl covered
with a plate on high for 8 minutes. Drain through a sieve, without disturbing
by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass
9x9x2" baking dish. Drizzle with lemon juice, and set aside.
Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the
sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then
add beaten egg, milk, vanilla extract and melted butter; mix just until
combined. Spread batter evenly over rhubarb mixture.
In a small bowl, whisk together 1/4 cup sugar and
cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of
ingredients to fully cover.
Bake until golden brown for 50 minutes. Remove
from oven and let stand on baking rack for 10 minutes. ~ Enjoy!
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