Ingredients:
1 1/2 lbs fresh rhubarb, cut into 1 inch pieces
3/4-1 cup sugar ( depending on sourness of fruit)
4 tablespoons unsalted butter, cut into pieces
1 cup cake flour
3 tablespoons sugar
1/2 teaspoon salt
1 cup heavy cream, whipped plus
2 tablespoons heavy cream, whipped
Directions:
Preheat oven to 375 degrees F.
Grease a shallow 8×12 baking dish with butter, set on a baking sheet.
Spread the chopped rhubarb over the bottom of the baking dish.
Sprinkle with the sugar, coating evenly.
Dot with the butter.
Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
Bake for 45 minutes or until the fruit is bubbling and the top is golden.
Serve with cream, ice cream or custard.
Servings: 8
Time preparation: 25 min.
Time total: 70 min.