750 mL rhubarb (3 cups)
125 mL sugar (to sweeten the rhubarb)
(half a cup) 250 mL all purpose flour (1 cup)
10 mL baking powder ( 2 tsp 1 mL salt ( quarter tsp)
65 mL white sugar (quarter cup)
100 mL butter (3 eighthscup)
250 mL mashed P.E.I. potatoes (1 cup )
Wash rhubarb well and place in 22 cm ( 9") greased pie plate. Add sugar a pinch of salt and dots of butter may be added.
Bake at 200 C (400 F ) for 15 minutes.
Meanwhile make topping. Combine flour, baking powder, salt sugar. Cut in butter in stir in potatoes.
Knead to form and roll out to (1 cm ) thickness on a lightly floured board. Cut into rounds with a bisciut cutter.
Remove rhubarb from the oven, drain off juice add save. Measure 65 mL of juice add to the rhubarb. Cover rhubarb with rounds of topping. Bake 15 minutes at 200 C or until golden brown. Serve hot.