Rhubarb Cobbler

Rhubarb CobblerIngredients

4 cups rhubarb, cut fine

1¾ cup sugar, divided

3 tablespoons butter or margarine, softened

½ cup milk

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon cornstarch

1 cup boiling water

 

Directions

  1. Preheat the oven to 350º.
  2. Put the cut-up rhubarb in a 9” square cake pan.
  3. In a small mixing bowl, cream ¾ cup sugar and butter. Add milk and mix.
  4. Sift flour, baking powder, and salt into the bowl. Beat until smooth.  Pour mixture over the rhubarb.
  5. In another small bowl, combine the remaining 1 cup sugar and cornstarch. Sprinkle over the mixture and then pour 1 cup boiling water over the top.
  6. Place cake pan on a baking sheet in case the cobbler boils over. Bake for 1 hour.

 

Yield: 9 servings

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