Rhubarb season begins in early spring and goes until July in some parts. If it is no longer available, feel free to substitute apples or other berries such as blueberries or blackberries. You may want to toss 2 tablespoons of corn starch with the berries to assist the juices in thickening.
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.