Dana Treat – Treat Yourself
Holly B’s Rhubarb Bette
Posted May 29, 2010
Approximately 5 cups sliced rhubarb (1/2-inch thick slices)
¾ cup plus 1/3 cup sugar
2 tbsp. mild tasting oil
1 egg
1 cup flour
½ tsp. baking powder
¼ tsp. salt
1/3 cup milk
½ tsp. vanilla extract
Preheat oven to 375 degrees. Adjust the rack to the center position. Butter a 9-inch glass pie plate.
Tumble the sliced rhubarb into the pie pan. The rhubarb should come to within ½-inch of the rim. Sprinkle the ¾ cup sugar on top and set aside.
In a big bowl, mix the remaining 1/3 cup sugar with the oil and egg. Add the flour, baking powder, salt, milk, and vanilla and combine into a smooth batter. Now dumb the rhubarb from the pie dish into the batter. Stir gently to incorporate the rhubarb, then pour the whole works back into the buttery-sugary pie dish. Spread evenly in the dish, but leave the surface lumpy and interesting-looking. Sprinkle with a little more sugar and bake 40 to 50 minutes, until caramel-colored on top and bottom. Serve warm, in bowls, with vanilla ice cream or sweetened whipped cream.
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