apple rhubarb crumble cake
1 1/2 cup sugar, divided
3 tablespoons cornstarch
1 1/2 cup rhubarb, 1 1/2 cup apples, chopped
3/4 cup milk
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1/4 cup whole wheat flour
1/8 cup quick or old fashioned oats
3/4 cup butter
1/2 teaspoon each baking soda, baking powder, salt, and cinnamon
1/4 teaspoon nutmeg
1/4 cup each almonds and walnuts, finely chopped
1 beaten egg (or 1/4 cup egg substitute)
Preheat oven to 350 degrees. Combine 3/4 cup sugar and corn starch in a medium saucepan and stir in the rhubarb and apples. Cook over a low to medium heat, stirring frequently, until mixture comes to a boil and thickens. Cool and set aside. In a small bowl, stir together the milk and lemon juice and set aside. In a large bowl, combine the flour and remaining 3/4 cup sugar. Cut the butter into the flour mixture with a pastry cutter until the mixture is crumbly. Remove 1/2 cup of the flour mixture and set aside. To remaining flour mixture add the oats, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts. Combine the egg and milk combination and pour over the flour mixture. Stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a agreased 8-inch square pan. Spoon the rhubarb/apple filling over the batter. Drop the remaining batter over the fruit filling by spoonfuls. Sprinkle with reserved flour mixture. Bake for 50 minutes. Let cool (somewhat) in the pan. Cut into slices and serve with whipped cream or ice cream -- or coffee, of course.
This was dessert. It makes a good breakfast, too. The rest of the meal? Remember how sick and tired I was feeling? Supper was a frozen pizza.Stumble It!