Thank you to Gary and Leisa for sharing a delicious recipe with us. They credit it to a magazine called “Taste of Home Garden Fresh Recipes”. We tried it and it was a real hit (the pictures are of a double batch – there are lots of us Gmachs). This recipe is a wonderful combination of textures: sweet and tart stewed rhubarb with a cakey centre and a crispy top. Enjoy!

In a greased 8×8-inch pan, place:
4 cups diced rhubarb

Combine, then spread on rhubarb:
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar (scant)
1/3 cup milk
3 tablespoons melted butter
1/4 teaspoon vanilla extract

Combine, then sprinkle over dough:
(Scant) 3/4 cup sugar
1 tablespoon cornstarch

Pour over top of everything:
3/4 cup boiling water

Sprinkle with cinnamon (1/2 teaspoon)

Bake at 350 degrees farenheit, 55 minutes or until done. Enjoy warm (refrigerate any leftovers for the next day).