For the filling:
About 1 ½ # fresh rhubarb cut into 1 inch pieces
¾ – 1 cup sugar depending on preference
Scant 4 tablespoons of unsalted butter cut into small pieces, plus more for greasing to the pan. 8 X 12 inch shallow ovenproof dish, greased
For the topping:
1 cup cake flour
3 tablespoons sugar
½ teaspoon salt
1 cup plus 2 tablespoons heavy cream, whipped
Preheat the oven to 375 and,put a cookie sheet below as it may bubble over
Spread the chopped rhubarb over the bottom of the dish, sprinkle with the sugar, coating evenly, and dot with butter. For the topping, sift the flour, sugar, salt into a mixing bow. Gently stir in the whipped cream (make sure you whip it first, when I made it I added teh ream without whipping it and it just wasn’t right!), making sticky dough. Spread this mixture over the fruit in handfuls, covering the top evenly. Bake for 45 minutes, or until the fruit is bubbling – it’s easiest to judge this if using a Pyrex dish and the top is golden. Serve with cream, ice cream, or custard: there just isn’t a bad way to eat this. Serves 6-8.