I have very fond memories of my mom baking preparing for guests on a Sunday and weekday lunches. She would often make platz and I loved it, still do. I got this recipe for platz from my friend Carolyn many years ago and it has been in her family for generations. I know we have lots and lots of good platz recipes on our blog, but why not one more. Each recipe is slightly different and I have my favorite go to's with this one being one of them. The other go to platz recipe I like to make with my homemade frozen apple pie filling is this recipe. I just realized that I have never posted the recipe for homemade pie filling, which I will have to do this fall. This recipe has a softer base unlike the other recipe which has a short crust type base.
Rhubarb is growing like crazy now in our yard and I am sure I have been requested to make this platz about 3 times in the last few weeks. Give it a try, I am sure you will like it too.
Base:
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or hard margarine, softened
- 1 egg, beaten
- 2/3 cups milk
Streusel:
- 1 cup sugar
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 cup butter or hard margarine, softened
- Grease and flour a 9x13 baking pan with 2" sides.
- Combine flour, sugar, baking powder and salt into a medium bowl.
- Add the softened butter (I put my butter into the microwave for 20-30 seconds until it begins to melt).
- Combine the milk and beaten egg and add it to the flour mixture. Stir with a spatula until well combined. I do the final mixing with my hands.
- Press into the pan.
- Top with 2 cups of fruit or until the base is covered to make one layer of fruit, depending on what fruit you are using, This picture features two cups of chopped fresh Rhubarb.
- For the streusel mixture, combine the sugar, flour and baking powder and mix in the softened butter. (Again I microwave mine for a few seconds). Make crumbs by squeezing the mixture in your hands and drop onto fruit.
- Bake in a preheated 350 degree oven for 30-40 minutes and your crumbs begin to get a light brown. Do not over bake because the base gets dry. If you like your crumbs to be darker than this, then put on the broiler for a short while but keep a very close eye on them.
