Its early June here in Nova Scotia and we’ve just had several frosts and a lot of crops have been lost. But one thing that is thriving is rhubarb. I received this recipe in high school cooking class, so I don’t know where the recipe originally came from. I just know it’s been a long time since I’ve made it. The dish I used should have been a little bit wider, as you’ll see in the picture, the sweet dough is a little thick, but still very tasty!
Preheat oven to 375
Cut rhubarb into 1/2” pieces, you’ll need about 2 1/2 cups. Add 3/4 cup of sugar, or more depending on the tartness of the rhubarb. Set this aside.
Blend together in a medium saucepan: 2 TBSP of flour 3/4 cup of cold water Stirring constantly, over medium heat, until it boils. Reduce heat and add rhubarb and sugar. Cool over low heat until tender.
Pour it in a 1 1/2 quart dish, dot the top with butter. Set aside.
Time to prepare the sweet dough! 1 1/4 cup flour 3 tbsp sugar 3 tsp baking powder 1/4 tsp salt Cut in 1/3 cup of shortening Add 1 egg 1/2 cup milk
Spoon the dough on top of the rhubarb mixture.
Bake for 35-40 minutes. Serve hot. Enjoy!
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