Time for dessert! I substitute the applesauce with sweetened pureed rhubarb but any fruit is usable as long as you thicken it to the same consistency as applesauce. To make a fruit puree I simmer cut up (if necessary) fruit with sugar or honey to taste until it has cooked down. Rhubarb doesn’t need a thickener but softer fruit (berries) may, so add 15 – 30 ml (1 – 2 tbsp) of cornstarch, tapioca starch or flour (or your thickener of choice) during cooking. If you find it not as smooth as you’d like, a blender will do the trick.
- 750 ml (3 cups) flour
- 15 ml (1 tbsp) baking powder
- 50 ml (1/4 cup) sugar
- 2 ml (½ tsp) salt
- 75 ml (1/3 cup) butter
- 2 eggs
- 90 ml (6 tbsp) milk – approx.
- 625 ml (2 ½ cups) applesauce
- 1 egg yolk
- 15 ml (1 tbsp) cold water
Heat oven – 350 degrees. Grease 13 X 9 ½ X 2 “ pan. Sift flour, baking powder, 50 ml (¼ cup) sugar and salt into mixing bowl. Add butter and cut in finely. Add eggs and enough of the milk, mixing lightly with a fork, to make a dough that will stick together. Gather into a ball and divide into two equal parts. Roll half of the dough into an oblong slightly larger than the prepared pan. Line the bottom of the pan with the dough letting it come up the sides a little. Spread with applesauce and sprinkle lightly with cinnamon. Roll remaining half of dough and lay over top of applesauce, sealing edges of bottom and top dough by pressing them together.
Beat egg yolk and cold water together with a fork and brush some of mixture over top. Sprinkle generously with sugar.
Bake about 40 minutes or until well browned. Serve slightly warm or cold cut in large squares.