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Rhubarb Cobbler

3 cups diced rhubarb
2 cups sugar, divided
1 tablespoon butter or margarine
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

Place rhubarb in a 13-in. x 9-in. baking pan. Sprinkle 1 cup sugar
over and dot with butter. In a mixing bowl, cream shortening and
remaining sugar. Beat in egg. Sift together flour and baking powder;

Printed from tasteofhome.com Oct 10, 2008

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Rhubarb Cobbler cont.

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

Yield: 10-12 servings.