"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Cobbler Recipe

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This recipe for Rhubarb Cobbler, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Wheeler Willey 1926
Added: Tuesday, July 29, 2008


1 cup flour
2 tablespoon margarine
1 egg, beaten
1 tsp. baking powder
1/2 tsp. salt
2 tablespoons milk
3 cups rhubarb, chopped
3 ounce package strawberry gelatin
1/2 cup flour
1 cup sugar
1/2 stick margarine

Cut the 2 tablespoons margarine into the flour until crumbly. Add eggs, milk, baking powder and salt. Make a soft dough and press into an 8x8 inch pan. Press the dough up the sides of the pan.

Place the rhubarb evenly in the bottom of the pan .

Sprinkle with the strawberry gelatin(dry).

In a bowl, mix together the flour, sugar and margarine to make a topping. Sprinkle over the gelatin.

Bake at 350 degrees for 30-35 minutes or until rhubarb is tender.

Personal Notes:
Personal Notes:
Daughter to Roy and Marcella Whitcher Wheeler




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