"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

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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