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    You are in: Home / Recipes / Easy Rhubarb Cobbler With Brandied Cream Recipe
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    Easy Rhubarb Cobbler With Brandied Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    BecR's Note:

    Deep-dish fruit pie, especially easy because the tender biscuit crust and warm fruit filling - rhubarb, peach and prune - are made separately, then put together. Topping: luscious whipped cream with brandy. From Good Housekeeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Rhubarb Cobbler (Crust)

    Rhubarb Cobbler (Filling)

    • 1 (16 ounce) can slices peaches in heavy syrup
    • 2 tablespoons quick-cooking tapioca
    • 2 lbs rhubarb, cut into 1/2-inch pieces
    • 1 cup pitted prunes, each cut in half

    Brandied Cream

    Directions:

    1. 1
      ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:.
    2. 2
      Preheat oven to 425°F Grease cookie sheet.
    3. 3
      Prepare crust:.
    4. 4
      In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
    5. 5
      On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
    6. 6
      Meanwhile, prepare filling:.
    7. 7
      Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
    8. 8
      Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
    9. 9
      To Make Brandied Cream:.
    10. 10
      In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.

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    Nutritional Facts for Easy Rhubarb Cobbler With Brandied Cream

    Serving Size: 1 (197 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 273.8
     
    Calories from Fat 128
    46%
    Total Fat 14.3 g
    22%
    Saturated Fat 8.6 g
    43%
    Cholesterol 63.4 mg
    21%
    Sodium 189.5 mg
    7%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 2.7 g
    10%
    Sugars 13.1 g
    52%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    pitted prunes

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