Andy Williams Mamas Rhubarb Shortcake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Andy mama's own recipes Ingredients:
1 1/2 pounds of rhubarb |
2 cups brown sugar |
4 tablespoons butter |
1 cup sugar |
1 egg, beaten |
2 cups flour |
1 cup milk |
2 teaspoons baking powder |
Directions:
1. Cut rhubarb into one inch pieces. Divide evenly into the bottom of 2 loaf pans. Pour one cup of brown sugar over each layer of rhubarb. Make shortcake batter out of remaining ingredients: cream butter, sugar and beaten egg. Add flour, milk and baking powder. Pour batter (divide evenly) over rhubarb and brown sugar. Bake one hour at 350 degrees. Turn pans upside down to cool. Serve in upside down position, so that the rhubarb is on top.
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