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Rhubarb Cobbler Recipe

My mother made this cobbler for hay balers at lunchtime and for her quilt club. I've shared the recipe with many friends and they say it's now one of their favorites.

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Rhubarb Cobbler Recipe

Prep: 15 min. Bake: 55 min.

Yield: 10-12 Servings

15 55 70

Ingredients

3 cups diced rhubarb
2 cups sugar, divided
1 tablespoon butter
1/2 cup shortening
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
Whipped cream or ice cream, optional

Directions

Place rhubarb in a 13-in. x 9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings.

Variation: Cherries, peaches or apricots can be substituted for the rhubarb.

Nutritional Facts 1 serving (1 piece) equals 267 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 55 mg sodium, 43 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Cobbler in Grandma's Great Desserts Cookbook , p41

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Rhubarb Cobbler

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(1-1) of 1 reviews

Reviewed on May. 27, 2009 by zrada

just made this for dinner tonite had some very good well make one for our hosp. volunteer for sat when i work thanks injoy it very much jan -winona,mn