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
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 milk
Heat oven to 350°F.
Combine all filling ingredients except rhubarb in 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 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 45-50 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.
- When choosing fresh rhubarb, look for crisp, firm stalks. Store tightly wrapped in the refrigerator up to 1 week.
- For a nice touch, brush the biscuits with milk and sprinkle with coarse sugar before baking.