 | | Directions | - Preheat oven to 400° F.
- In a sauce pan add 1/3 cup sugar, cornstarch, water, and rhubarb. Bring just to a boil. Stir, reduce heat to simmer and cook an additional 3 minutes, stirring constantly. Remove from heat, add strawberries and stir to combine all ingredients.
- In a small bowl combine flour, baking powder, salt, and 2/3 cup sugar. In another bowl combine egg, milk and softened butter, stirring until combined. Add flour mixture and blend together.
- In prepared baking dish, add rhubarb mixture in bottom of pan and reserve about 1/2 cup to garnish top. Spread batter evenly over fruit mixture and garnish with reserved rhubarb mixture.
- Bake 25-30 minutes or until done. Insert toothpick in center to check doneness. Toothpick should come out clean.
- Serve warm or cold. Garnish, if desired, with whipped topping or ice cream.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Container: 8
Servings: 6
Serving Size: 1 piece
|  | | Ingredients | | - | | 2 teaspoons corn starch |
| - | | 1 cup sugar, divided |
| - | | 2 1/2 cups rhubarb, fresh, chopped |
| - | | 1/4 cup water |
| - | | 1 cup strawberries, fresh, sliced or chopped |
| - | | 1 cup all purpose flour |
| - | | 1 1/2 teaspoons baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1 egg |
| - | | 1/2 cup milk |
| - | | 1/2 cup butter, salted, softened |
| - | | 1 teaspoon vanilla |
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