Rhubarb Rippledesserts 5 cup rhubarb, cut 1 pieces 1 stick cinnamon 1 cup sugar 2 tablespoon flour 1 red food coloring (optional) 1 1/2 cup water 1 top: 1 cup sifted flour 3 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 cup shortening 1/2 cup pecans 1 egg 2 tablespoon milk 1 egg white 1 tablespoon sugar 1 whipped or ice cream Place cut rhubarb in round baking dish (2-1/2 qts) with Cinnamon stick. Combine 1 cup sugar with 2 tbsp. flour and scatter over fruit. Pour on water and add red food coloring if desired to the proper shade. Bake in hot oven for 25 min. In bowl stir together 1 cup flour, 3 Tbsp. sugar, baking powder, salt and allspice and cinnamon. With 2 knives cut in shortening until crumbs. Whisk egg with 2 tbsp. milk. Add pecans to dry and mix in milk mixture stirring into soft dough. Turn out on floured board and knead gently 12 times. Pat into a circle. Cut in wedges and put on baked fruit. Brush with beaten egg |
