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Ultimate Rhubarb Cobbler




Source of Recipe


TOH Message Board


Recipe Introduction


Posted by: msrecipe
NOTES: This is so delicious eaten warm or cold and with or without a topping such as whipped cream, Cool Whip, or vanilla ice-cream. It is simple to make and quick to disappear. I have been known to make it 3 times a week during our rhubarb harvesting season. I think the secret is the little bit of cinnamon that is added to the filling mixture. Enjoy rhubarb fans.



List of Ingredients




Filling:
-1 cup sugar
-2 Tablespoons cornstarch
-1/2 teaspoon cinnamon
-1 Tablespoon butter
-1 Tablespoon water
-4 cups sliced rhubarb (l-inch slices)

Cobbler Dough:
1 cup flour
1 Tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons shortening
1/2 cup milk


Recipe



Filling:
-Combine filling ingredients in medium saucepan and start cooking at low heat and gradually bring heat up to medium high.
-Stir periodically while cooking until it starts to boil; boil and stir for one minute.
-Pour into an 8-inch square glass baking dish (such as Corningware).
-Prepare cobbler dough.

Cobbler Dough:
-Preheat oven to 400 degrees.
-In a medium bowl combine flour, sugar, baking powder, salt, and butter.
-Add shortening and cut through several times with pastry blender or knife and fork.
-Add milk and mix until dough forms a ball.
-Drop dough by 6 or 9 spoonfuls over hot rhubarb in baking dish.
-Place in preheated 400 degree oven and bake for 30 minutes.