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Rhubarb Cobbler Recipe

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This recipe for Rhubarb Cobbler, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Sweeney
Added: Friday, June 5, 2009


1 C Sugar
1/4 tsp Cinnamon
4 1/2 C Rhubarb, chopped into 1/2" pieces
1 1/2 C Water
Few drops of Red Food Coloring
2 T Margarine

1 C Flour
6 T Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 C Margarine
6 T Milk
1/3 C chopped Pecans
3/4 tsp grated Orange Peel

FILLING: In a saucepan, combine sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils. Cook 2 minutes more. Stir in margarine. Pour mixture into a 1 1/2 to 2 quart casserole dish. Keep bubbling hot in oven. TOPPING: Sift together flour, sugar, baking powder and salt. Cut in margarine. Stir in the milk, pecans, and orange peel. Push topping from spoon into dollops on top bubbling hot fruit. Bake at 400 for 25 to 30 minutes. Serve with cream or ice cream.




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