There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea …
If you have never tried rhubarb before, this recipe is the perfect introduction. This recipe is from makeandtakes.com.
3 cup flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp soda
2 tbsp butter/margarine, softened
2 cups buttermilk
2 eggs, slightly beaten
1 t. vanilla
In large bowl, sift dry ingredients together. Cut in margarine, to resemble fine crumbs.
In a separate bowl, mix together the buttermilk, eggs and vanilla. Add to dry ingredients. Spread 1/2 batter in greased 9 x 13â€³ pan or dish. Add filling then spoon remaining batter in small mounds on top of filling.
For the Filling:
3 cups fresh unsweetened rhubarb, cut into 1/2 pieces or 1 (13 oz) pkg frozen unsweetened rhubarb
2 cups fresh strawberries, sliced or 1 (16 oz) frozen sliced strawberries, thawed
2 tbsp lemon juice
1 cup sugar
1/3 c cornstarch
In saucepan on low heat, combine the rhubarb and strawberries. Cook fruit covered about 5 minutes Add lemon juice. Add the sugar and cornstarch. Cook and stir 4 – 5 minutes or until thickened and bubbly. Cool. Spread over the bottom layer of batter.
3/4 cup sugar
1/2 cup flour
1/4 cup margarine
Combine sugar and flour; cut in margarine. Sprinkle sugar crumb topping on top of batter in pan. Bake at 350 degrees for 40 minutes. Cool slightly. Serve with a scoop of vanilla ice cream and devour!