Rhubarb Cobbler

Summary
Prep time	30 min
Cook time	30-35 min @ 400°
Source	Pioneer Woman
Yield / serves	12
Rating	Very good

Ingredients

• 4 cups chopped rhubarb
• 1-1/2 cup sugar
• 1/4 teaspoons salt
• 2 tablespoons lemon juice
• 1/2 teaspoons almond extract (optional)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoons salt
• 1 tablespoon baking powder
• 1/4 cups vegetable shortening or lard
• 1/4 cups butter
• 1/2 cups whole milk
• 1 whole egg

Preparation

Preheat oven to 400 degrees.

In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.

In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.

Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.

Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.

Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.