Rhubarb Old-fashioned Cobbler |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 Ingredients:
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) |
Directions:
1. Pre-heat oven to 400 degrees.
2. Mix first four topper ingredients.
3. Cut in butter until mixture resembles course crumbs.
4. Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
5. Set Aside.
6. Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
7. Bring to a boil.
8. Cook and stir for 1-2 minutes.
9. Pour hot rhubarb filling into 8 round or square baking dish.
10. Immediately spoon on biscuit topper in 6 mounds.
11. Bake at 400 degrees for about 25 minutes.
12. Serve with cream or ice cream.
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