Tuesday, June 16, 2015

Recipe Of The Week: Fresh Rhubarb Cobbler

Fresh Rhubarb Cobbler

2-3 cups of chopped rhubarb
1 Tablespoons of sugar
1 1/2 teaspoons of baking powder
1/2 cup of milk
1 Tablespoon of corn starch
1 cup of shifted flour
1/2 teaspoon of salt
3 Tablespoons of shortening

Cook rhubarb in a saucepan with water to cover.  Thicken with corn starch and sweeten to taste.  Pour into a 9 inch round baking pan.  Mix flour, sugar, baking powder, and salt.  Cut in shortening, then stir in milk.  Drop by spoonfuls onto the hot fruit.  Bake at 350 degrees for 25-30 minutes or until golden brown.  Serve warm with milk or ice cream.

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