Total Time
40mins
Prep 15 mins
Cook 25 mins

this is an old-fashioned recipe from an early version of the "Better Homes and Gardens" cookbook. The biscuit topping has egg which makes a much richer and moister cobbler - something you would be proud to serve to guests

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400 degrees.
  2. Mix first four topper ingredients.
  3. Cut in butter until mixture resembles course crumbs.
  4. Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
  5. Set Aside.
  6. Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
  7. Bring to a boil.
  8. Cook and stir for 1-2 minutes.
  9. Pour hot rhubarb filling into 8" round or square baking dish.
  10. Immediately spoon on biscuit topper in 6 mounds.
  11. Bake at 400 degrees for about 25 minutes.
  12. Serve with cream or ice cream.
Most Helpful

This was alright, but boring. Additionally, the rhubarb is incredibly visually unappealing when baked like this.

nikki50047 July 01, 2010

I love the biscuit part of this recipe! I've used it for any number of fruit fillings. It's not very sweet, but is rich, dense, and - wonderful for soaking up all the delicious sweet filling juices!

FB4082 June 18, 2009