You are here

Rhubarb Delight

Renaissance.Chef's picture
Ingredients
  Whole wheat flour 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Evaporated milk 1 Cup (16 tbs)
  Egg 1
  Egg 1 , beaten
  Vanilla 1⁄4 Teaspoon
  Honey 1 Tablespoon
  Margarine 2 Tablespoon
  Rhubarb 1 Cup (16 tbs), finley diced
  Diced rhubarb 1 Cup (16 tbs)
  Brown sugar sauce 1⁄4 Cup (4 tbs) (without rhubarb, adjust quantity as needed)
  Vanilla ice cream/Rich cream 2 Cup (32 tbs) (adjust quantity as needed)
Directions

GETTING READY
1) Preheat the oven to 375° F.

MAKING
2) In a bowl, sift all the dry ingredients together, except the whole wheat flour.
3) In a deep mixing bowl, mix the whole wheat flour with the dry sifted ingredients.
4) In a bowl, beat the milk, egg, vanilla and honey with a rotary beater, then beat into the dry ingredients.
5) In a 9-inch pie pan, melt the margarine in the preheated oven, until the margarine sizzles.
6) Then immediately pour in the batter, press in the rhubarb and cover with the batter.
7) Bake in the preheated oven at for about 30 minutes.

SERVING
8) Serve warm on individual serving plates or custard cups with brown sugar sauce and vanilla ice cream.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.22143
Average: 4.2 (14 votes)