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Categories:
sugar cornstarch fresh rhubarb strawberries lemon juice flour sugar baking powder baking soda butter eggs milk vanilla sugar flour butter
Viewed: 25 - Published at: 7 years agoIngredients
- 23 cup sugar
- 13 cup cornstarch
- 2 cups chopped fresh rhubarb
- 4 cups sliced strawberries
- 2 tablespoons lemon juice
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 34 cup sugar
- 12 cup flour
- 14 cup butter
Method
- In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
- Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
- Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
- Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
- Bake for 45-50 minutes (golden brown).
- Cool on wire rack and serve.
- VARIATION: Try raspberries instead of strawbs.
- Add chopped nuts to the topping.
