Serve this old-fashioned rhubarb dessert while still warm, pouring cream over each bowlful.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Filling
1 14 cups sugar
14 cup all-purpose flour
12 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground nutmeg
14 teaspoon salt
Biscuits
1 cup all-purpose flour
14 cup firmly packed brown sugar
1 12 teaspoons baking powder
12 teaspoon salt
14 cup cold Land O Lakes® Butter, cut into pieces
14 cup milk
Topping
Land O Lakes® Heavy Whipping Cream
*Substitute 1 (16-ounce) package frozen rhubarb, thawed, drained.
STEP 1
Heat oven to 350°F.
STEP 2
Combine all filling ingredients except rhubarb in bowl; mix well. Stir in rhubarb. Spoon into greased 9 1/2-inch (deep-dish) pie pan.
STEP 3
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.
STEP 4
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.
Next to eating it fresh, the best way to enjoy summer fruit is with a tender biscuit topping and scoop of ice cream.
See Recipes
