"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Filling: 3 c. rhubarb, chopped 1 (16 oz.) pkg. frozen strawberries 1 c. sugar 1/3 c. cornstarch 2 tbsp. lemon juice Batter: 3 c. flour 1 c. sugar 1 tsp. soda 1 tsp. salt 1 tsp. baking powder 1 c. butter 1 c. buttermilk 2 eggs 1 tsp. vanilla Topping: 1/2 c. flour 3/4 c. sugar 1/4 c. butter 1/2 tsp. cinnamon
For filling: Combine and cook fruit for 5 min. Mix sugar and cornstarch and stir in the lemon juice. Cook and stir until thick; cool. For batter: Sift dry ingredients in bowl and cut in butter. Quickly stir in buttermilk, eggs and vanilla until moist. Spread half of batter in a 9 x 13 in. pan; add filling. Dot with remaining batter. For topping: Mix ingredients; sprinkle on top of batter. Bake at 350º for 40 min.
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