We love food! When you eat well, you thrive and our courses and blog will guide you in that direction. Come join the fun!

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.

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

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.

No comments: