Katherine White Burling was my maternal grandmother, and this recipe is attributed to her. I still have the small three ring binder that my mother gave me when I was in high school, explaining that my sister and I had to do some of the cooking. We told her what we wanted to make and she would write the recipe in our book and help us. I wrote this recipe out in the 1970s.
preheat the oven to 350 F
cream: 1 C sugar
1/2 C butter
while the butter is softening enough to cream, cut up fruit: apples, pears, peaches, rhubarb, or use berries...
Add to the creamed butter:
1 C flour
1 tsp baking powder
Spread in in a buttered, floured pan. Cover with chopped fruit: apples, pears, peaches. Today I am using rhubarb and a peach. I particularly like the tartness of rhubarb.
Sprinkle with sugar and lemon juice
Dot with butter on top.
Bake for 30-40 minutes, depending on your oven.
Cook until browned a little in the part that rises around the fruit, and when a toothpick comes out clean.
For a while I lived at 7500 feet and had to alter recipes:
subtract 3 tablespoons sugar
use 3/4 tsp baking powder