Wednesday, April 27, 2011
As promised, I am adding the pics from the rhubarb cobbler that I made for dessert this Easter.
At the tender age of 10 I asked my grandmother to show me how to make rhubarb since I was the only other one in the family besides her that like it. So it is the recipe written in my 10 year old hand from my grandmothers kitchen that I share with you for the fruit part of this recipe. I then refer to the tried and true Betty Crocker recipe for the cobbler topping, which in essence is more like a sweet biscuit than anything else. I a have also used an oatmeal pie topper, which I think I prefer.
4 c. chopped Rhubarb (washed and stalks only)
1 c. sugar
2-3 tbs. cornstarch
Pre-heat the oven to 400 degrees. Mix all ingredients together in a pot then place over medium heat and cook until boiling or the fruit mix has thickened. You may want to add a bit of water to the bottom of the pan initially to keep the mix from sticking. Once the fruit mix has thickened remove it from the heat. You do not want to over cook the rhubarb because it will just break down and you will end up with more of a fruit spread than chunks of fruit in a sweet sauce. At this time you can place the fruit mix in an oven proof glass dish or baking dish. I used a 1 quart round baking dish.
*A pie pan is probably not deep enough, also I do not usually make pie with this because the crust doesn't cook properly and ends up soggy.
Then place the topping over the hot fruit and bake in the oven for 25-30 minutes.
4 tbs. shortening
1 tbs. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. milk
Mix dry ingredients together in a small bowl. Cut in the shortening (neat trick courtesy of my cousin Nancy: use your finger tips to "cut" the shortening into the flour by pinching the flour and shortening together. This will be much quicker than using a fork or pastry cutter!)
Add the milk and minx until just combined. Place dollops onto hot fruit mix then bake for time specified above.
(This cobbler recipe will work with peaches, pears, strawberries, blueberries or any combo of those, it is a very flexible recipe!)