Ingredients

• ¾ cup (175 mL) whole barley flour
• ¾ cup (175 mL) all-purpose flour
• 4 ½ tsp (22 mL) baking powder
• ¼ tsp (1 mL) salt
• 1/3 cup (75 mL) butter or margarine
• ¾ cup (175 mL) granulated sugar
• 2 eggs
• ¾ cup (175 mL) milk
• 4 cups (1 L) Saskatoon berries
• 1 cup (250 mL) sliced rhubarb

In a small bowl, combine the barley flour, all-purpose flour, baking powder and salt. In a large bowl, cream butter and granulated sugar. Beat in eggs and milk. Gradually stir in dry ingredients. When mixed, pour into a greased 13 x 9 inch (3 L) baking dish. Sprinkle Saskatoon berries and rhubarb over top of batter. Cover with topping.

Topping

• ¾ cup (175 mL) whole barley flour
• ¾ cup (175 mL) all-purpose flour
• ½ cup (125 mL) granulated sugar
• 1 ½ tsp (7 mL) cinnamon
• 1/3 cup (75 mL) butter or margarine

In a small bowl, combine the barley flour, all-purpose flour, granulated sugar, butter or margarine and cinnamon using a pastry blender or fingertips. Sprinkle evenly over top of the base. Bake at 350°F (180°C) for 40 to 45 minutes.

Note: For dessert, serve warm with ice cream. For a snack, serve with coffee or tea.

Makes 10 servings.

Nutrition Information (per serving): Calories: 392; Protein: 5 g; Carbohydrate: 61 g; Fibre: 5 g; Sugars: 27 g; Fat: 16 g; Saturated Fat: 8 g; Trans Fat: 0.5 g; Cholesterol: 72 mg; Sodium: 353 mg; Potassium: 166 mg