This recipe for Rhubarb Cobbler, by Tamara Wolff, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
use 9" buttered pan put 1 1/2 c. rhubarb in pan put 2/3 c. sugar over rhubarb (I use less) put 10 ounce can frozen strawberries on top of sugar (thawed) stir together: 1 c. presifted flour 1/2 c. sugar 1 tsp.baking powder 1/8 tsp.salt 1/4 melted butter or margarine 1 beaten egg 1 tsp. vanilla 3 T. milk put on top of fruit in mounds
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