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1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 cup butter
1/2 cup milk
1 fresh egg
1 tsp vanilla
1 3/4 lb fresh rhubarb, chopped
In a large pot, stew rhubarb with 1/2 cup water and 3/4 cup sugar (less or more) for 20 minutes, until softened.

In a medium bowl, whisk together flour, sugar and baking powder. Cut in butter until the mixture is crumbly. Whisk together milk, egg and vanilla. Make a well in the centre of the crumbs and add milk mixture. Bring together with a fork until just combined.

Spread batter into a prepared 9×13” baking dish.
Make the crumb topping:

1 1/2 cups flour
1/2 cup butter
1 cup sugar


Whisk together the flour and sugar. Cut in butter to make crumbs. Sprinkle evenly over the fruit. Bake at 350F for 35 – 40 minutes, until a tester inserted into the centre of the platz comes out clean. Cool completely.

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