Ingredients
9
9 servings
- •0.75 cup white sugar
- •2 tablespoons cornstarch
- •4 cups chopped rhubarb
- •1 tablespoon water
- •1 tablespoon butter, diced
- •1 teaspoon ground cinnamon
- •1 cup all-purpose flour
- •3 tablespoons white sugar, divided
- •1.5 teaspoons baking powder
- •0.25 teaspoon salt
- •0.25 cup cold butter, cubed
- •0.25 cup milk
- •1 large egg
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
- Make the filling: Mix together sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Bring to a boil; cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter and sprinkle with cinnamon.
- Make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
- Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
- Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
Nutritional Facts
Per 9 servings
- Calories: 218
- Carbohydrate: 36g
- Fat: 7g
- Fiber: 2g
- Protein: 3g
- Sugar: 22g
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