My Grandmother's Rhubarb Cobbler | PCC Natural Markets

My Grandmother's Rhubarb Cobbler

Serves: 6

No votes yet

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This is a classic cobbler-topping recipe, which can be applied to just about any fruit in season. Try adding strawberries to the rhubarb as the season unfolds!

Ingredients

Preparation

Preheat oven to 350° F.

Toss the rhubarb with 1/2 cup sugar and cornstarch. Arrange the rhubarb in an 8- by 8-inch casserole dish. (You may dot this with a little butter if you like!)

Combine the remaining 1/2 cup sugar, flour, baking powder and salt in a mixing bowl. Cut in the butter with a fork or pastry blender until it is the consistency of coarse cornmeal. Beat the egg and vanilla into the milk and add to the flour mixture, stirring just until moistened.

Drop the batter onto the fruit. Bake for about 35 minutes or until the fruit is bubbly and the topping is golden.

Serve with ice cream or whipped cream.

Each serving: 310 cal, 10g fat (5g sat), 55mg chol, 120mg sodium, 54g carb, 4g fiber, 4g protein

Recipe by Mildred Westmoreland, PCC Chef Lynne Vea's grandmother

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on March 28, 2009

More about: rhubarb

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login