Wednesday, Dec 12th
Rhubarb Cobbler
# 163
  • 2 cups diced fresh rhubarb
  • 1 tablespoon flour
  • 2/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange peel
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup shortening
  • 1 egg, beaten
  • 3 tablespoons milk
Arrange rhubarb in the bottom of a 9-inch pie plate. Sprinkle with remaining filling ingredients.
Topping: Sift together the flour, sugar, salt, and baking powder; cut in shortening until mixture looks like meal. Mix together beaten egg and milk; stir into flour mixture until dry ingredients are moistened. Drop dough by tablespoons over rhubarb mixture; spread dough together with a spatula.

Bake at 350 for 35 minutes, or until topping is lightly browned and filling is bubbly.
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