Royal Rhubarb Cobbler Recipe

Royal Rhubarb Cobbler

Mmmmmm...I'll bet you've never had any thing like this before! The aroma while baking will keep you in the kitchen, tapping your toe, waiting for it to be done! We have a tradition that has been passed down from my mother, Royal Rhubarb Cobbler. This wonderful dessert was created by her, she could make it with her eyes closed! It took me a few tries to measure out the ingredients, but I guarentee you'll love the tender/crunch of the topping mixed with the warm Rhubarb and fresh strawberry slices, topped off with French Vanilla Ice cream. This unique recipe is too good to keep to myself. It will be one that you're family will continue to ask you to make every Spring.

Ingredients:

• For the Fruit:
• 6 cups Rhubarb chunks
• 1-1/2 to 2 cups granulated sugar (depending on tartness if fruit)
• 4 Tablespoons flour
• 1/2 teaspoon salt
• 4 Tablespoons Butter
• For the Cobbler:
• 2 eggs beaten
• 2 cups flour
• 2 teaspoons Baking Powder
• 1-1/2 cups sugar
• 1 teaspoon salt

Directions:

Preheat oven to 350 degrees.
   
   For fruit:
   
   In a large bowl mix sugar, flour and salt together. Add Rhubarb chunks and toss. Place into a 9X13 inch baking pan. Cut butter into small chunks over the fruit. Place the pan into the oven while making the Cobbler topping.
   
   For the Cobbler:
   
   In the same bowl, mix together the flour, baking soda, sugar and salt. Add the eggs and mix gently. Mixing this with your hand works well. It should look crumbly. Remove fruit from the oven and sprinkle topping over fruit, trying to cover the entire surface. Place back into oven and bake. Cobbler is done when the fruit is bubbling and the peaks are golden brown.

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