Rhubarb Gobble Up Cobblecake |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This is an interesting recipe. Ingredients:
1-1/3 cups sugar - divided, see note |
2 tablespoons cornstarch |
1/4 teaspoon ground mace |
1/2 cup orange juice |
1/2 cup butter or margarine (1/4 pound) |
5 cups of rhubarb or 1-1/2 pounds, washed, trimmed and chopped |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup milk |
1 tablespoon grated orange rind |
Directions:
1. Preheat the oven to 425ºF.
2. Grease an 8 cup ovenproof baking dish.
3. Wash, trim and chop the rhubarb into pieces about half an inch long.
4. Combine the cornstarch, mace and 1 cup of the sugar in a large non-reactive pot and stir in the orange juice.
5. Cook and stir over medium heat until the sugar is dissolved.
6. Add the prepared rhubarb and about 2 tablespoons of the butter or margarine and mix well.
7. Return the rest of the butter to the refrigerator to keep it chilled.
8. Bring to the boil then transfer to the greased baking dish.
9. Stir the flour, baking powder, salt and 1/4 cup of the sugar to mix and pass it through a sieve or sifter into a large bowl.
10. Coarsely chop the rest of the butter or margarine and add it to the flour mixture and cut it in with a pastry blender or 2 knives until the mixture resembles very coarse crumbs.
11. Pour in the milk all at once and mix just enough to moisten the dry ingredients.
12. This makes a soft dough.
13. Drop the dough on top of the rhubarb mixture in 6 equal portions.
14. Combine the remaining sugar and the grated orange rind and sprinkle over top of the biscuits.
15. Bake for about 25 minutes until the top is puffed up and golden in colour.
16. Yield: 6 servings.
17. This is excellent with fresh whipped cream or ice cream.
18. NOTE:
19. You can substitute half the sugar with Splenda® for the sugar in this recipe and the results are delicious.
20. This recipe was in the Family Circle booklet of 333 Super Cakes & Cookies, published in 1976.
|
|