Rhubarb Ripple
Ingredients
- 5 cups rhubarb cut 1 inch pieces ⓘ
- 1 stick cinnamon ⓘ
- 1 cup sugar ⓘ
- 2 tablespoons flour, all-purpose ⓘ
- 1 x food coloring red ⓘ
- 1 1/2 cups water ⓘ
- 1 cup flour, all-purpose sifted ⓘ
- 3 tablespoons sugar ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon allspice ⓘ
- 1/4 teaspoon cinnamon ⓘ
- 1/4 cup vegetable shortening ⓘ
- 1/2 cup pecans
- 1 each eggs ⓘ
Instructions
- Place cut rhubarb in round baking dish (2 1/2 quarts) with Cinnamon stick.
- Combine 1 cup sugar with 2 tablespoons 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 minutes.
- In bowl stir together 1 cup flour, 3 tablespoons sugar, baking powder, salt and allspice and cinnamon.
- With 2 knives cut in shortening until crumbs.
- Whisk egg with 2 tablespoons 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.
Nutrition & Diet Analysis (per serving)
1060
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).