From another fabulous book that I had to have, ‘Bake the Seasons’, by Marcella DiLonardo, this recipe is a wonderful fruit combo that I likely wouldn’t have tried on my own. Warm-with-ice-cream! Enough said – enjoy!
2 c. flour AND 1 c. turbinado sugar
2 t. baking powder AND 1/2 t. fine sea salt AND 1/4 t. nutmeg
3/4 c. cold butter, cubed
1/2 c. whole milk AND 1 t. vanilla
4 c. pitted and halved sweet cherries
3 c. thinly sliced rhubarb
1 c. turbinado sugar AND 3 T, cornstarch AND a pinch of nutmeg
1 T. freshly squeezed lemon juice AND 1 t. vanilla
Preheat the oven to 350 and butter a casserole dish that’s approximately 9 x 13 in size.
For the topping – whisk together the 5 dry ingredients in a large bowl and then use a pastry cutter or your fingers to work the cold butter into the mix until it’s crumbly. Pour in the milk and vanilla and use a sturdy spatula to stir until it comes together then set the topping aside.
For the filling – combine all of the fruit and the 3 dry ingredients in a large bowl and stir to combine well. Add in the lemon juice and vanilla and toss well to coat. Scrape all of the filling mix into your prepared casserole dish.
Cover the fruit as evenly as you can with the topping mix and then bake for about 50 minutes until the fruit is bubbling and the topping is a lovely golden brown. Serve with ice cream!