 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina Ingredients:
7 tablespoons butter, divided |
3/4 cup packed brown sugar |
1/2 cup sugar, divided |
3 tablespoons cornstarch |
1-1/4 cups water |
6 cups chopped fresh or frozen rhubarb, thawed |
3 to 4 drops red food coloring, optional |
1-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup milk |
cinnamon-sugar |
whipped cream or ice cream, optional |
Directions:
1. In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup of sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
2. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired. Yield: 6 servings.
|
|