Rhubarb Grunt
- Filling
- 1 1/2 lbs fresh rhubarb, cut into 1 inch pieces
- 3/4 - 1 cup sugar (depending on sourness of fruit)
- 4 tablespoons unsalted butter, cut into pieces
- Topping
- 1 cup cake flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup heavy cream, whipped plus
- 2 tablespoons heavy cream, whipped
- Preheat oven to 375 degrees F.
- Grease a shallow 8x12 baking dish with butter, set on a baking sheet.
- Spread the chopped rhubarb over the bottom of the baking dish.
- Sprinkle with the sugar, coating evenly.
- Dot with the butter.
- Sift the flour, sugar and salt into a mixing bowl, gently stir in the cream to make a sticky dough Spread this mixture over the fruit, covering evenly.
- Bake for 45 minutes or until the fruit is bubbling and the top is golden.
- Serve with cream, ice cream or custard.
filling, fresh rhubarb, sugar, unsalted butter, topping, cake flour, sugar, salt, heavy cream, heavy cream
Taken from www.food.com/recipe/rhubarb-grunt-24889 (may not work)