Rhubarb Cobbler
Yield
servingsPrep
30 minCook
45 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 6 | cups |
rhubarb
diced |
*
|
| 2 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 6 | tablespoons |
sugar
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 | large |
eggs
|
|
| ⅔ | cup |
milk, whole
|
|
| ¼ | cup |
butter, unsalted
softened |
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.4 | l |
rhubarb
diced |
*
|
| 473 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 9E+1 | ml |
sugar
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 1 | large |
eggs
|
|
| 158 | ml |
milk, whole
|
|
| 59 | ml |
butter, unsalted
softened |
|
| 59 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
Directions
Mix cinnamon, 2 cups sugar.
Pour over rhubarb and let stand; stir frequently.
Mix 2 cups flour, baking powder, salt, 6 tablespoons sugar; add shortening, egg, milk; mix with beater.
Put flour mixture in bottom of greased 9x13 inch pan.
Spread rhubarb mixture over top.
Combine butter, ¼ cup sugar, 3 tablespoons flour; sprinkle over rhubarb.
Bake 45 minutes in 350℉ (180℃) F oven.
