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  • 8servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC
MineralsNatrium

Ingredients Jump to Instructions ↓

  1. Filling

  2. 1 1/4 cups 247g / 8.7oz Sugar

  3. 1 1/2 teaspoons 7 1/2ml Cinnamon

  4. 6 cups 876g / 30oz Rhubarb - coarsely chopped

  5. 3 tablespoons 45ml Flour - all purpose

  6. 1 1/2 teaspoons 7 1/2ml Orange rind

  7. 3 cups 711ml Strawberries - sliced

  8. Topping

  9. 1 1/2 cups 93g / 3 1/3oz Flour - all purpose

  10. 1 1/2 teaspoons 7 1/2ml Baking powder

  11. 1/4 teaspoon 1 1/3ml Salt

  12. 1 cup 237ml Buttermilk

  13. 3 tablespoons 45ml Sugar

  14. 1/2 teaspoon 2 1/2ml Baking soda

  15. 3 tablespoons 45ml Margarine - chilled

Instructions Jump to Ingredients ↑

  1. FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish.

  2. Bake in 400F(200C) oven 10 minutes.

  3. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.

  4. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.

  5. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.

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