Old Fashioned Recipe for a Rhubarb Dessert makes a yummy rhubarb dessert in a 8" x 8" dish for 6 - 8 people using fresh picked rhubarb.
The pairing of rhubarb, raisins, and refreshing orange zest make this a welcoming finale to any dinner.
Best served warm topped with a dollop of whipped cream!
4 cups chopped fresh rhubarb (1/2" - 1" size pieces)
1 1/3 cup granulated sugar, divided
1/2 cup seedless raisins
1 tbsp. grated orange rind
2 tbsp. soft butter (or margarine)
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/3 cup milk
1/2 tsp. vanilla extract
whipped cream, for garnish
In a bowl, combine the rhubarb, 1 cup of the sugar, the raisins, and the orange rind and transfer to a greased 8" x 8" baking dish.
In a large bowl, beat, with an electric mixer, the butter and the remaining 1/3 cup of sugar until creamy. Add the egg and beat in well.
In a small bowl, combine the flour, baking powder and salt.
Combine the milk and the vanilla in a cup.
Add the dry (flour) mixture to the egg mixture, alternately with the milk mixture, stirring to blend after each addition.
Spoon the batter on top of the rhubarb, spreading evenly and leaving a small, uncovered space in the middle.
Bake at 350° F for 1 hour, or until the rhubarb is tender and the topping is set and browned.
Best served warm with whipped cream on top!
Serves 6 - 8.
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