Nothing says autumn like a dessert in a cast-iron pan, served warm with ice cream. And so easy, a non-dessert maker (ahem, me) can do it!
Ingredients - filling
- 5 cups rhubarb, cut into 1/2-inch pieces (I used frozen from the summer harvest)
-2 cups berries, fresh or frozen (I used a strawberry-raspberry-blackberry blend, and I've used just strawberries -- sliced)
-1 cup sugar
-4 Tablespoons corn starch
-1 Tablespoon orange zest
Ingredients - topping
- 1/2 cup all-purpose flour (I used gluten-free)
-1/2 cup dry oats
-1/3 cup light brown sugar
-1 teaspoon cinnamon
-1 teaspoon salt
-7 Tablespoons butter, chilled and cut into tiny pieces
Preparation:
-Preheat oven to 350. You'll need a 10-12 inch cast-iron skillet.
-Combine all the filling ingredients in a large bowl and mix well - then spread evenly into skillet.
-In another large bowl, combine all the dry ingredients for the topping -- then add the cold butter. Mix well, using your fingers to coat and squish the butter until a gravel-like texture. Sprinkle on top of the filling.
Cook:
Bake in 350 oven for about 50 minutes, until filling is bubbly around the edges and all of the topping looks damp. For the last 3-4 minutes, put until a high broil setting in the oven to crisp the topping.
Serving:
Scoop and serve warm with either whipped cream or ice cream.
Backstory
If you've come here from the rhubarb sauce/simple syrup recipe, you know the midwestern love affair with tart rhubarb. The berries and sugar balance it out nicely, and the crispy topping makes it a rustic dessert, perfect for autumn. We tried a couple of versions of this when my in-laws visited from Florida during August, and this is the recipe that won -- I think the cast-iron preparation just put it over the top.
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