HISTORIC VALENTOWN MUSEUM / VICTOR HISTORICAL SOCIETY
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Easy Rhubarb Cobbler



Fresh rhubarb brings a tart and tangy flavor to our this cobbler, a perfect dessert for a sunny spring day.
~~~ Submitted by Lynne


INGREDIENTS (4 servings)

4-1⁄2 cups rhubarb, cut into 1/2-inch pieces
1 cup sugar (for rhubarb)
1 1⁄4 cups flour
3 tablespoons sugar (for batter)
1 tablespoon baking powder
1⁄4 teaspoon salt
1⁄3 cup cold butter, cut into pieces (no subs please!)
1 egg, beaten
1⁄2 cup half-and-half cream or 1/2 cup whole milk
1 teaspoon vanilla extract or almond extract

INSTRUCTIONS

Preheat oven to 375F.
Grease a 9-inch baking dish.
Mix the rhubarb and 1 cup sugar, and place in the baking dish.

Cobbler Batter:
In a mixing bowl combine flour, 3 tablespoons sugar, baking powder and salt.
Using a fork, cut in the cold butter to make a crumbly mixture.
In another small bowl, whisk the egg, extract and cream (or whole milk).
Add to the flour mix and stir with a fork to make a stiff batter.

Assembly:
Drop the batter by spoonfuls on top the rhubarb/sugar mixture in the baking dish
(does not have to cover completely)

Bake for 35-40 minutes.
Serve warm, topped with a dollop of ice cream or whip cream.

Yummmm!


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Registered:: 08/14/17
Posts: 200
Location: Penfield, New York
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