I don't write many recipes, mostly because I'm a bit lazy. I like simple things. Things with very few ingredients and very little prep. If you're like me, maybe you'll like these, too.
Its early June here in Nova Scotia and we’ve just had several frosts and a lot of crops have been lost. But one thing that is thriving is rhubarb. I received this recipe in high school cooking class, so I don’t know where the recipe originally came from. I just know it’s been a long time since I’ve made it. The dish I used should have been a little bit wider, as you’ll see in the picture, the sweet dough is a little thick, but still very tasty!
Preheat oven to 375
Cut rhubarb into 1/2” pieces, you’ll need about 2 1/2 cups. Add 3/4 cup of sugar, or more depending on the tartness of the rhubarb. Set this aside.
Blend together in a medium saucepan:
2 TBSP of flour
3/4 cup of cold water
Stirring constantly, over medium heat, until it boils. Reduce heat and add rhubarb and sugar. Cool over low heat until tender.
Pour it in a 1 1/2 quart dish, dot the top with butter. Set aside.
Time to prepare the sweet dough!
1 1/4 cup flour
3 tbsp sugar
3 tsp baking powder
1/4 tsp salt
1/3 cup of shortening
1/2 cup milk
Spoon the dough on top of the rhubarb mixture.
Bake for 35-40 minutes. Serve hot. Enjoy!