Submitted by: Marlys McPherson
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Servings: 4 to 6
As Minnesotans, rhubarb is an annual marker of spring, growing abundantly in many gardens until about mid-June. Then, it's over, the remainder a poor substitute for its early season splendor.
As you know, rhubarb takes some cookin' to get it palatable (though I remember chewing on young stalks as a boy growing up in Montana, another place where rhubarb is big, mainly because it will grow there). This recipe Marlys found in the Minneapolis Strib is truly amazing because it is pretty easy, uses a technique that is mysteriously effective, and is absolutely delicious.
I do like a creamy vanilla ice cream with it, but you can think about a vanilla with caramel swirls if you want to go crazy.Glenn
½ cup (1 stick) margarine (or butter!)
1 cup flour
½ cup sugar (for batter)
2 teaspoons baking powder
½ cup milk
2 cups of ½-inch pieces rhubarb*
1 cup hot water
1 cup sugar (for liquid)
*Or, combine 1-1⁄3 cup rhubarb with 2⁄3 cup blueberries and reduce sugar/water liquid mixture to ¾ each.
Preheat oven to 350°.
Melt margarine in a 9" or 10" round pan. Make a batter of flour, ½ cup sugar, baking powder and milk. Spoon over the melted margarine. Place rhubarb (and blueberries, if desired) over the batter. Stir the 1 cup sugar into the hot water until dissolved. Pour over rhubarb. Sprinkle with cinnamon.
Bake for 40 minutes. Serve with a scoop of vanilla ice cream or a dollop of whipped cream on top of each serving.
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