Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.
| 1 1/4 |
|
cups sugar |
| 1/4 |
|
cup all-purpose flour |
| 1/2 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon ground ginger |
| 1/4 |
|
teaspoon ground nutmeg |
| 1/4 |
|
teaspoon salt |
| 3 |
|
eggs |
| 4 |
|
cups sliced fresh rhubarb* |
| 1 |
|
cup all-purpose flour |
| 1/4 |
|
cup firmly packed brown sugar |
| 1 1/2 |
|
teaspoons baking powder |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
cup cold LAND O LAKES® Butter, cut into pieces |
| 1/4 |
|
cup milk |
| 1 |
|
egg |
Heat oven to 350°F. Combine all filling ingredients except rhubarb in large bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan.
Combine 1 cup flour, brown sugar, baking powder and 1/2 teaspoon salt in small bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in milk and egg.
Drop dough over rhubarb mixture forming 8 even mounds. Bake for 45 to 50 minutes or until filling is set and biscuits are golden brown. Serve warm with whipping cream, if desired.
*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.
Recipe Tip
When choosing fresh rhubarb, look for crisp, firm stalks. Store tightly wrapped in the refrigerator for up to 1 week.
Recipe Tip
For a nice touch, brush the biscuits with milk and sprinkle with coarse sugar before baking.
