Rhubarb Cobbler
For The Filling:
2 cups diced fresh rhubarb 2/3 cup sugar 1 tablespoon flour 1 teaspoon cinnamon 1 teaspoon grated orange peel
For The Topping:
1 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/4 cup shortening 1 egg, beaten 3 tablespoons milk
Arrange rhubarb in the bottom of a 9-inch pie plate. Sprinkle with remaining filling ingredients. Topping: Sift together the flour, sugar, salt, and baking powder; cut in shortening until mixture looks like meal. Mix together beaten egg and milk; stir into flour mixture until dry ingredients are moistened. Drop dough by tablespoons over rhubarb mixture; spread dough together with a spatula. Bake at 350° for 35 minutes, or until topping is lightly browned and filling is bubbly.
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