Rhubarb Old-fashioned Cobbler

Submitted by SUSIE P.

"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"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• Bisuit Topper

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup butter
• 1 egg, slightly beaten
• 1⁄4 cup milk

• Rhubarb Filling

• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 tablespoon water
• 4 cups rhubarb, cut in 1 inch slices
• 1⁄4 teaspoon cinnamon (I like the taste of the rhubard so I don't add it) (optional)

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.

Reviews

[nikki50047]

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

 

[FB4082]

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!

 

[-Sylvie-]

We had this yesterday as a desert and really enjoyed it. When I make it next time I'll probably use slightly less fruit (3 1/2 cups), but my boyfriend thought it was perfect as it was, and gave it full marks. I used only 3/4 cup of sugar and I did use the cinnamon and it was nice and tart which was perfect in combination with the sweetness of the custard I served it with. Yummy!!