Ingredients Jump to Instructions ↓

  1. 3 cups sliced fresh or frozen rhubarb

  2. 2 cups sliced fresh strawberries

  3. 1-1/2 cups sugar, divided

  4. 3 tablespoons quick-cooking tapioca

  5. 2 teaspoons lemon juice

  6. 2 tablespoons plus 1/4 cup butter, softened, divided

  7. 1 egg

  8. 1-1/2 cups all-purpose flour

  9. 1-1/2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1/2 cup milk Heavy whipping cream, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter. In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm with cream if desired. Yield: 9 servings.


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