Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Strawberries and rhubarb; (combined total) |
| ½ cup | Sugar |
| 3 tablespoons | Flour |
| \N \N | Cinnamon & nutmeg to taste |
| ⅓ cup | Butter or marg |
| ¾ cup | Sugar |
| 1 \N | Egg |
| 1½ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ⅔ cup | Buttermilk; (or equal parts milk & sour cream) |
BOTTOM
TOPPING
Src: Ottawa Citizen - May'95
Toss fruit with sugar, flour and spices. Place in bottom of greased 13 x 9 baking dish. Press.
For topping: In large bowl, cream butter and sugar 'til light. Beat in egg.
In another bowl sift together flour, powder, soda and salt. Add flour mixture to batter alternating with buttermilk. Smooth over top leaving one inch around edges. Bake 45 - 50 minutes or until topping springs back.
Posted to TNT Recipes Digest by Rod Grant <rodgrant@...> on Mar 25, 1998