Wonderful dessert “adapted” from Grandma Anderson’s recipe. It's a cross between pie and cobbler. Grandma’s original did not have a title to help identify it and was tucked into a box of miscellaneous recipes - consequently lost for years. Grandma would bring this treat to all family gatherings - or so it seemed. The flavor combination of strawberries and rhubarb was a favorite of Grandma’s, Mom’s - and mine. Looking at Grandma’s handwritten recipe, in pencil, brings back fond memories.
Watch Becky make the recipe on Studio 5
Yields: 18 servings
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup butter, softened
⅓ cup milk
3 cups sliced fresh or frozen rhubarb (about 1 lb)
Preheat oven to 375 degrees. Spray a 9x13x2, pan with non-stick spray (NOTE: is using a pan with less than 2-inch sides, place on a larger pan to catch drips during baking).
Prepare the crust by mixing together flour, sugar, baking powder and salt. Cut butter in (I mix it in with my hands) until mixture resembles very coarse meal. Stir in eggs and milk. Press into bottom and up sides prepared pan.
Combine filling ingredients and mix well. Spread filling in prepared pan.
Combine topping ingredients and coarsely mix. Sprinkle over filling. Place pan in oven and bake 50 minutes or until rhubarb is tender. Cool before cutting. Serve with ice cream or whipping topping.