Strawberry-Rhubarb Puff

By Memere

Ingredients

• 1 package (16 ounces) frozen rhubarb, thawed
• 1 package (10 ounces) frozen strawberries, thawed
• 1/2 cup sugar
• 2 cups flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup salad oil
• 2/3 cup milk
• butter
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Preparation

Step 1

Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries, and 1/2 cup sugar; place in oven

Measure flour, 2 tablespoons sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); Pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.

Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each bicuit; dot with butter. Mix 2 tablespoons sugar and the cinnimon; Sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm.

FOR FRESH STRAWBERRY-RHUBARB PUFF:
Substitute 3 cups cut-up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture.