Rhubarb Cobbler
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min @ 400° |
| Source | Pioneer Woman |
| Yield / serves | 12 |
| Rating | (unrated) |
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.
