1/1 Photo of Rhubarb Old-fashioned Cobbler
cooknwoman Pedersen's Note:
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
My Private Note
Units: US | Metric
- 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
- 1Pre-heat oven to 400 degrees.
- 2Mix first four topper ingredients.
- 3Cut in butter until mixture resembles course crumbs.
- 4Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
- 5Set Aside.
- 6Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
- 7Bring to a boil.
- 8Cook and stir for 1-2 minutes.
- 9Pour hot rhubarb filling into 8" round or square baking dish.
- 10Immediately spoon on biscuit topper in 6 mounds.
- 11Bake at 400 degrees for about 25 minutes.
- 12Serve with cream or ice cream.
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Nutritional Facts for Rhubarb Old-fashioned Cobbler
Serving Size: 1 (176 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 352.4
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 6.6 g
- Cholesterol 62.1 mg
- Sodium 276.3 mg
- Total Carbohydrate 60.3 g
- Dietary Fiber 2.0 g
- Sugars 38.5 g
- Protein 4.3 g