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Rhubarb Cobbler
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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; 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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |