1 1/2 c Sugar/divided 3 tb Corn starch
3 c Diced fresh rhubarb 3/4 c Milk
1 tb Vinegar 2 1/4 c All-purpose flour
3/4 c Butter 1/2 ts Baking powder
1/2 ts Baking soda 1/2 c Finely chopped nuts
1 ea Egg(beaten)
Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Cool and set aside. Stir together milk and vinegar and set aside. Combine
flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly
and set 1/2 cup of mixture aside. To remainder add baking powder, baking
soda and nuts. Combine egg and milk mixture and add to dry ingredients,
stir until just moistened. Spread 2/3 of the batter over the bottom and
sides of a buttered 9″ spring form pan. Spoon rhubarb filling over batter.
Drop remaining batter over rhubarb by spoonful, sprinkle with reserved
streussel mixture. Bake in preheated 350 F oven 50 minutes.
Yields
4 servings
