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Tuesday, August 29, 2017

Strawberry Rhubarb With Cornmeal Biscuit Topping

The cornmeal biscuit topping is a nice twist to this recipe.  Rhubarb can be substituted for any mixed fruit.

Filling:
½ cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
2 - 12 ounce baskets strawberries, hulled, halved
1 1/2 cups fresh rhubarb, cut into 1/2 inch slices

Topping:
1 cup all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
3 tablespoons chilled butter, diced
1/2 cup buttermilk

For Filling:
Preheat oven to 350 degrees F.  Mix sugar, flour and cinnamon in a large bowl.  Add strawberries and rhubarb.  Toss.  Transfer to a 13"x9" glass pan. 

For Topping:
Mix flour, sugar, cornmeal, baking powder, baking soda and salt in a medium bowl.  Add butter and rub in with fingertips until mixture resembles coarse meal.  Add buttermilk, tossing with a fork until moist and clumps form.  Spoon evenly over filling.  Bake until top is golden, about 35 minutes.




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