RHUBARB BUCKLE
Spring always gets my tastebuds tingling for one of my favourite fruits, rhubarb! I love the stuff! This is a delicious way of preparing it. Try serving it warm with a ginger ice cream!
Provided by MarieRynr
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
- Place in a buttered 8 by 11 inch baking pan.
- Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
- Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
- Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!
Nutrition Facts : Calories 503.4, Fat 14.6, SaturatedFat 8.9, Cholesterol 36.6, Sodium 16.7, Carbohydrate 93.4, Fiber 3, Sugar 73.4, Protein 3
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