Easy Rhubarb Cobbler With Brandied Cream

Submitted by BecR2400

"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."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 10

ingredients

• Rhubarb Cobbler (Crust)

• 354.88 ml all-purpose flour
• 14.79 ml baking powder
• sugar
• salt
• 59.16 ml butter or 59.16 ml margarine
• 1 egg
• milk

• Rhubarb Cobbler (Filling)

• 453.59 g can slices peaches in heavy syrup
• 29.58 ml quick-cooking tapioca
• 907.18 g rhubarb, cut into 1/2-inch pieces
• 236.59 ml pitted prunes, each cut in half

• Brandied Cream

• 236.59 ml heavy cream
• 14.79 ml sugar
• 14.79 ml brandy

directions

1. ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:

2. Preheat oven to 425°F Grease cookie sheet.

3. Prepare crust:

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. 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. Meanwhile, prepare filling:

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. Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.

9. To Make Brandied Cream:

10. In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.