Spenard Glazed Rhubarb Turnabout

Ingredients:

• 4 cups chopped rhubarb
• 1 cup sugar
• 1/8 tsp. salt
• 1 cup hot water
• 1 cup flour
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• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. shortening
• 1 egg, beaten
• 1/4 cup milk

Directions:

Put the rhubarb (this is also very good with cherries, berries, plums, or any good pie fruit) in a greased casserole. Mix the sugar, salt, and hot water and pour over the fruit. Bake at 350 degrees F for 20 minutes.

Meanwhile, make a drop biscuit dough made of the flour, baking powder, and salt; cut in the shortening, then mix in the egg and milk. Drop this batter by spoonfuls on top of the rhubarb. Bake at 400 degrees for 20 minutes more. Cool. Turn over on platter.

Serve with cream to drizzle over the top, or whipped cream, or vanilla ice cream.

Source: the Alaska "Sourdough" Cookbook

By Free2B from North Royalton, OH