Monday, August 13, 2012

Rhubarb Cobbler


Tonight, I am sharing with you a special Rhubarb Cobbler that came straight from our backyard...

Well, the main ingredient came from our backyard.

I can't tell you how many phone calls I've received from my Dad this Summer..

About my Grandpa's Rhubarb he gave us to plant...

I believe the question was always, "When are you going to make me some Rhubarb Pie?"

Well, classes ended last Wednesday, and I thought it just might be time to pull the Rhubarb.

So, I called Jimmy up on Sunday and I told him I was going to make him a Rhubarb Cobbler.
And, here are the pictures to prove it..

I really wish I would have brought my camera to capture his expression with his first bite.
Oh well, there is always the other Rhubarb plant!

Here is my recipe:

4 cups Chopped Rhubarb
1-1/2 cup Sugar
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Almond Extract (optional)
2 cups All-purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening Or Lard
1/4 cup Butter
1/2 cup Whole Milk
1 whole Egg

Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.


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