Servings: (8 to 10)
Prep: 15 Mins.
Bake: 50 Mins.
Filling (Par-cooked before baking)
5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)
1 teaspoon freshly squeezed lemon juice
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
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
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!