Rhubarb Ripple
Yield
6 servingsPrep
25 minCook
25 minReady
60 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
rhubarb
cut 1 inch pieces |
*
|
| 1 | stick |
cinnamon
|
*
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
food coloring
red |
*
|
| 1 ½ | cups |
water
|
|
| Top | |||
| 1 | cup |
all-purpose flour
sifted |
|
| 3 | tablespoons |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
pecans
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 1 | each |
egg whites
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
rhubarb
cut 1 inch pieces |
*
|
| 113 | g |
cinnamon
|
*
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
food coloring
red |
*
|
| 355 | ml |
water
|
|
| Top | |||
| 237 | ml |
all-purpose flour
sifted |
|
| 45 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
cinnamon
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
pecans
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 1 | each |
egg whites
|
*
|
| 15 | ml |
sugar
|
|
| 1 | x |
whipped cream
|
*
|
Directions
Place cut rhubarb in round baking dish (2½ quarts) with Cinnamon stick.
Combine 1 cup sugar with 2 tablespoons flour and scatter over fruit.
Pour on water and add red food coloring if desired to the proper shade.
Bake in hot oven for 25 minutes.
In bowl stir together 1 cup flour, 3 tablespoons sugar, baking powder, salt and allspice and cinnamon.
With 2 knives cut in shortening until crumbs.
Whisk egg with 2 tablespoons milk.
Add pecans to dry and mix in milk mixture stirring into soft dough.
Turn out on floured board and knead gently 12 times.
Pat into a circle.
Cut in wedges and put on baked fruit.
Brush with beaten egg.
