Strawberry Rhubarb Puff

"This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!"
 
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photo by DuChick photo by DuChick
photo by DuChick
photo by Chef Glaucia photo by Chef Glaucia
Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Heat oven to 400º F.
  • In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
  • Take to the oven, uncovered, for 15 minutes.
  • In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
  • Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
  • Spoon batter over the fruit.
  • Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
  • Bake for 20 - 25 minutes.
  • Serve warm.

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Reviews

  1. My rhubarb-loving husband really liked this and said it had the perfect sweet/tart ratio. I had a few problems with the recipe: since I'm unable to buy frozen rhubarb around here, I used my own that I froze earlier this summer. I wasn't sure if I should weigh out 16 oz. or measure 2 cups. I ended up measuring 2 cups, but the fruity layer didn't seem very thick, so possibly a 16 oz. bag holds more than 2 cups. ??? Also, the batter mixture was so thick and dense that I needed to add another 1/4 cup milk to make it spoonable. Next time I'd add more rhubarb. MERP'd for Bargain Basement tag game.
     
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Tweaks

  1. I have had this recipe for 50 plus years and yes, it came from a recipe card that was in a pack of desert cards. We love it and try to have it when Rhubarb is in season. I just made it and was wondering if the biscuit part of the recipe could be tweaked and butter cut into the flour mix instead of oil. I have found the biscuit to be a bit dry. I would really need to know how much butter to put if the amount in the recipe is not enough. Anyone with any thoughts on this problem.
     

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