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1/4 cup Clabber Girl Corn Starch
1 tsp Clabber Girl baking powder
1/4 tsp salt
3 cups strawberries, washed, hulled and halved
8 tbsp butter, refrigerated and cut into bits
3 cups rhubarb, 1/2 inch slices
1/2 cup cream or half-n-half (more as needed)
1 cup granulated sugar, divided
2 eggs
1 cup whole wheat pastry flour
2 1/2 tbsp coarse sugar such as turbinado (optional)
1 cup corn meal
Preheat the oven to 375 F. Grease and flour a 9 x 9-inch baking pan; set aside.
Toss the prepared fruit with 2/3 cup of the sugar, reserve the rest. Place fruit mixture in the bottom of the 9 x 9-inch baking pan.
In a large bowl, mix together the flour, corn meal, reserved 1/3 cup of sugar, cornstarch, baking powder and salt. Cut the butter in using a pastry cutter or your hands until the mixture resembles coarse crumbs. In a small bowl whisk together the cream and 1 whole egg plus one egg yolk. Reserve the egg white. Make a well in the center and, using a wooden spoon, stir in the cream mixture until the dough pulls together. You may need to add more cream or half-n-half if it is too dry. Drop the dough evenly over the fruit. Whisk a few teaspoons of water in the reserved egg white and brush over the dough. Sprinkle with 2 1/2 tbsp of turbinado sugar for extra crunch, if you like.
Bake for about 30 – 40 minutes or until the fruit is bubbling at the edges and partway to the middle. Cool for at least 20 minutes before serving.
1/4 cup Clabber Girl Corn Starch
1 tsp Clabber Girl baking powder
1/4 tsp salt
3 cups strawberries, washed, hulled and halved
8 tbsp butter, refrigerated and cut into bits
3 cups rhubarb, 1/2 inch slices
1/2 cup cream or half-n-half (more as needed)
1 cup granulated sugar, divided
2 eggs
1 cup whole wheat pastry flour
2 1/2 tbsp coarse sugar such as turbinado (optional)
1 cup corn meal
Preheat the oven to 375 F. Grease and flour a 9 x 9-inch baking pan; set aside.
Toss the prepared fruit with 2/3 cup of the sugar, reserve the rest. Place fruit mixture in the bottom of the 9 x 9-inch baking pan.
In a large bowl, mix together the flour, corn meal, reserved 1/3 cup of sugar, cornstarch, baking powder and salt. Cut the butter in using a pastry cutter or your hands until the mixture resembles coarse crumbs. In a small bowl whisk together the cream and 1 whole egg plus one egg yolk. Reserve the egg white. Make a well in the center and, using a wooden spoon, stir in the cream mixture until the dough pulls together. You may need to add more cream or half-n-half if it is too dry. Drop the dough evenly over the fruit. Whisk a few teaspoons of water in the reserved egg white and brush over the dough. Sprinkle with 2 1/2 tbsp of turbinado sugar for extra crunch, if you like.
Bake for about 30 – 40 minutes or until the fruit is bubbling at the edges and partway to the middle. Cool for at least 20 minutes before serving.