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rhubarb water sugar flour flour germ baking powder salt milk shortening egg lemon juice sugar lemon rind
Viewed: 33 - Published at: 3 years agoIngredients
- 4 c. rhubarb, cut in 1/2-inch pieces
- 1 c. water
- 1 1/2 c. sugar
- 1 Tbsp. flour
- 1 c. flour
- 1/3 c. wheat germ
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. milk
- 3 Tbsp. shortening
- 1 egg
- 1 Tbsp. lemon juice
- 2 Tbsp. sugar
- 1 tsp. lemon rind, grated
Method
- Combine rhubarb, water, 1 cup sugar and 1 tablespoon flour in saucepan.
- Cook over medium heat until mixture boils, stirring constantly.
- Remove from heat.
- Pour into 2-quart casserole or glass cake pan.
- Measure 1 cup flour, remaining sugar, wheat germ, baking powder and salt in mixing bowl.
- Stir well to blend.
- Add milk, shortening, egg and lemon juice.
- Beat 2 minutes with electric mixer on medium speed.
- Drop by tablespoons onto rhubarb sauce in casserole.
- Combine 2 tablespoons sugar and lemon rind. Sprinkle on dough.
- Bake in preheated oven (375°) for 30 to 35 minutes.
- Serve warm with whipped cream or ice cream, if desired. Yield:
- 6 to 8 servings.
