|Flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (plus more for greasing pan)|
|Milk||1 Cup (16 tbs)|
|To prepare the rhubarb:|
|Diced rhubarb||1 Cup (16 tbs), boiled|
|Finely chopped pineapple||2⁄3 Cup (10.67 tbs), stewed|
|Lemon juice||1 Dash|
Work into this (mixed together) 1/4-cup butter with the fingertips, and then slowly add 1 cup milk.
Turn onto a floured board and roll out about 1/4" thick.
Cut into 4" squares and place on each square 1 tblspn, of prepared rhubarb.
Fold up the edges and press firmly together.
Place fold-side down on a buttered baking pan and bake in a moder- ate oven for 30 minutes.
Serve with sauce or cream To prepare the rhubarb: wash, peel and cut up into small pieces.
Bring to boiling point, drain, sweeten and combine with an equa amount of finely chopped stewed pineapple and a dash of lemon juice.
Serving size: Complete recipe
Calories 1422 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.5%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 1950 mg81.2%
Total Carbohydrates 289 g96.3%
Dietary Fiber 12.5 g50%
Sugars 40 g
Protein 41 g81.9%
Vitamin A 7.7% Vitamin C 52.7%
Calcium 190.5% Iron 95.3%
*Based on a 2000 Calorie diet