Wednesday, May 3, 2017

Rhubarb Cobbler

Rhubarb Cobbler

For Biscuit Topper

Sift together 1 cup flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Cut in 1/4 cup butter till mixture resembles coarse crumbs.

Combine 1/4 cup milk and 1 slightly beaten egg.
Add all at once to dry ingredients, stirring just to moisten.
Set aside.

Rhubarb Filling

Combine 1 cup sugar
2 Tablespoons cornstarch
1/4 teaspoon cinnamon,
1 Tablespoon each water and butter
4 cups 1 inch slices rhubarb.

Bring to boil.
Cook and stir 1 minute.

Pour filling into a round 8 inch baking dish.
Immediately spoon on biscuit topper in 6 mounds.
Bake at 400 degrees for 20 to 25 minutes.
Serve warm with whipped cream or ice cream.

I've also baked it in a square 8" glass baking dish.


Enjoy this delicious dessert. 🍴

3 comments:

  1. Karen, this sounds delicious! I just this morning picked some rhubarb from a friends garden and was looking for a new recipe to try.
    Thanks for posting.
    Robin

    ReplyDelete
  2. You can't beat rhubarb ... delicious.

    All the best Jan

    ReplyDelete

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