Rhubarb cobbler
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar, granulated |
| ¼ | teaspoon | Cinnamon |
| 6 | cups | Rhubarb; diced |
| 2 | cups | Flour, all-purpose |
| 4 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
| 6 | tablespoons | Sugar, granulated |
| ⅓ | cup | Shortening |
| 1 | Eggs | |
| ⅔ | cup | Milk, whole |
| ¼ | cup | Butter, unsalted; softened |
| ¼ | cup | Sugar, granulated |
| 3 | tablespoons | Flour, all-purpose |
Directions
Mix cinnamon, 2 cups sugar. Pour over rhubarb and let stand; stir frequently. Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater. Put flour mixture in bottom of greased 9x13" pan. Spread rhubarb mixture over top.
Combine butter, ¼ c sugar, 3 tablespoons flour; sprinkle over rhubarb. Bake 45 minutes in 350F oven. [Flanagan Parent-Teach Club Cookbook - GEnie/D.WEISSGERBE - AOL/Rik W]