RHUBARB OLD-FASHIONED COBBLER

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Rhubarb Old-fashioned Cobbler image

this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests

Provided by cooknwoman Pedersen

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1/4 cup milk
1 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 tablespoon water
4 cups rhubarb, cut in 1 inch slices
1/4 teaspoon cinnamon (I like the taste of the rhubard so I don't add it) (optional)

Steps:

  • Pre-heat oven to 400 degrees.
  • Mix first four topper ingredients.
  • Cut in butter until mixture resembles course crumbs.
  • Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
  • Set Aside.
  • Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
  • Bring to a boil.
  • Cook and stir for 1-2 minutes.
  • Pour hot rhubarb filling into 8" round or square baking dish.
  • Immediately spoon on biscuit topper in 6 mounds.
  • Bake at 400 degrees for about 25 minutes.
  • Serve with cream or ice cream.

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