½ cup sugar
2 Tbs. butter
1 cup whole milk
2 tsps. baking powder
½ tsp salt
1 quart rhubarb in ½ inch pieces
2 tsps. butter
1 cup sugar
¼ cup water
1 cup flour
1 Tbs. brown sugar
1 tsp. sugar
2 shakes of cinnamon
Cream the one half cup sugar and 2 tablespoons butter. Add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.
Cook together for about 7 minutes over moderate heat the quart of rhubarb mixed with the 2 teaspoons of butter, cup of sugar and fourth cup of water.
Put rhubarb in casserole. Pour batter into sauce.
Sprinkle batter with the tablespoon of brown sugar. Then sprinkle the batter with the teaspoon of sugar mixed with the two shakes of cinnamon.
Bake at 350 degrees for about 30 minutes. Serves 6.
From: Haydn Pearson’s Country Flavor Cookbook
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