SPRING RHUBARB COBBLER

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Contributed by Carolyn Heaton, Better Homes & Garden 1967

Filling:
  • 3/4 cup sugar
  • 2 T cornstarch
  • 1/4 tsp. cinnamon
  • 4 cups rhubarb cut in 1" cubes
  • 1 T water
Combine these ingredients. Cook until it boils and 1 min more. Pour into a 9 x 9 x 1-1/2 inch deep baking dish. Dot with 2 T butter. Put in oven while it is warming up, and make the biscuit topping.

Topping:
  • 1 cup flour
  • 1/3 cup sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 T butter
  • 1/3 cup milk
  • 1/4 C chopped pecans
  • 1 or 2 tsp shredded orange peel
Mix dry ingredients and cut in butter. Stir in milk, pecans, and orange peel. Push from a spoon in dollops atop hot rhubarb mixture. Bake in hot oven 400° for about 25 min. Serve in dishes with light cream or milk.



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