Ingredients
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2 c. sliced rhubarb
1/2 stick butter or oleo
1 1/2 c. sugar
1/2 c. bran flakes
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
3 1/2 tsp. cornstarch
1/2 c. boiling water
Preparation
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Slice rhubarb into 1-inch lengths.
Arrange in a greased 8-inch square pan.
Cream the shortening and 3/4 cup of sugar. Blend in bran flakes.
Sift flour with baking powder and salt; add alternately with milk to shortening and sugar mixture.
Spread batter over rhubarb.
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