"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rhubarb Cobbler Recipe

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

Kathy Elsbernd


3 to 4 cups rhubarb
3/4 cup sugar
3 tablespoons butter
1/2 cup milk
1 cup flower
1 teaspoon baking powder
1/4 tablespoon salt
1 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water

Cut up rhubarb and place in a 9x13 pan.
Cream 3/4 cup sugar and butter together.
Sift together flour, baking powder, and 1/4 tsp. salt.
Add alternately with milk.
Pour mixture over rhubarb.
Combine remaining sugar, cornstarch, and salt and sprinkle over batter.
Over this, pour boiling water.
Bake 1 hour at 375 or until crust is done.




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