Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.
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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 large Land O Lakes® 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 large Land O Lakes® Egg
Land O Lakes® Heavy Whipping Cream
*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.
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.
- 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.
Explore reviews fromour online community
Wonderful! Very light tasting not heavy as you would think with biscuits for topping. Excellent mingling of flavors. I add an extra quarter teaspoon of cinnamon just because I like cinnamon. No adjustments needed for high altitude.
Next to eating it fresh, the best way to enjoy summer fruit is with a tender biscuit topping and scoop of ice cream.