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Gluten Free Rhubarb Cobbler Recipe

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This recipe for Gluten Free Rhubarb Cobbler, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Calkins


Fruit filing:
4 c. chopped rhubarb
1-1/2 c. sugar
1/4 tsp. salt
2 T. lemon juice
1/2 tsp. almond extract

Cobbler topping:
2 c. Gluten Free all-purpose flour
2 T. sugar
1/4 tsp. salt
1 T. baking powder
1/4 c. vegetable shortening or Lard (lard makes a flakier dough)
1/4 c. butter
1/2 c. whole milk
1 extra-large egg

Preheat oven to 400. Butter a 9"x9" or 11"x7" baking pan.

Fruit filling:
In a medium bowl, combine rhubarb, sugar, salt, lemon juice and almond extract; stir well; set aside.

Cobbler topping:
In a separate bowl, combine flour, sugar, salt and baking powder; stir together.
Add shortening and butter, then cut together with a pastry cutter or fork.
Beat egg and milk together; pour into flour mixture; stir with a fork until just combined

Pour rhubarb into a buttered baking pan.
Tear off pinches of cobbler topping dough and drop onto the surface of the fruite, creating a "cobbled" texture.
Sprinkle additional sugar over the top.
Bake in 400 oven for 30-35 minutes or until golden brown and bubbly.
Serve warm with vanilla ice cream or fresh whipped cream.




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