"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Cobbler Recipe

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This recipe for Rhubarb Cobbler, by , is from Recipes from the Heart , 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!

Lynae Winkler


4-5 cups rhubarb, cut into small pieces
Put into 9 x 13 inch pan.
Cut together:
3/4 cup sugar
1/2 butter
Mix together with sugar and butter:
1 T baking powder
1/2 cup milk
1 cup flour
1/8 tsp salt
Mix and spread over batter:
1 cup sugar
1 T cornstarch
pinch salt

Pour 1 cup boiling water over all. Bake at 375 degrees for 1 hour.




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