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Rhubard Cobbler Recipe

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This recipe for Rhubard Cobbler, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Buening
Added: Sunday, February 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 tbsp. flour
1 tsp. salt
1 1/2 cup sugar
4 cup diced rhubarb
2 tbsp. butter

Topping:
1 3/4 cup flour
3 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
6 tbsp. shortening
1/2 cup milk

Directions:
Directions:
Filling:
Sift together flour, salt & sugar. Thoroughly combine with rhubarb. Cover & cook until rhubarb is tender.

Pour into a shallow baking dish & dot with butter.

Topping:
Sift together flour, baking powder, salt & sugar. Cut in the shortening. Pour in milk.

Turn into lightly floured board. Knead 6 times. Roll into circular shape about 9" in diameter. Make eight gashes in the center of the dough to let out steam.

Put the biscuit topping over the rhubarb filling & crimp edges.

Bake @ 450 for 20 minutes, or until browned.

Brush with melted butter, serve with ice cream.

 

 

 

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