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Pioneer Woman Rhubarb Cobbler

by | Jun 30, 2020 | CSA Member Updates, Recipes

Found on the FoodFanatic website, this recipe has its origin from The Pioneer Woman.
Servings: 12
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients:
For the Rhubarb Filling:
4 cups Rhubarb
1 1/2 cups Sugar
1/4 teaspoon Salt
2 Tablespoons Lemon Juice
1/2 teaspoon Pure Almond Extract
For the Cobbler Topping:
2 cups All-Purpose Flour
2 Tablespoons Sugar
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Vegetable Shortening
1/4 cup Butter
1/2 cup Whole Milk
1 large Egg
Directions:
1. Preheat oven to 400 degrees.
2. Take a mixing bowl and combine rhubarb, sugar, one-quarter teaspoon salt, lemon juice, and almond extract. Stir and set aside.
3. In another bowl, combine flour, two tablespoons sugar, one-quarter teaspoon salt and baking powder. Mix together. Add shortening and butter and cut together with a pastry cutter.
4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
5. Pour rhubarb into a buttered baking dish.
6. Take off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle more sugar over the top.
7. Bake approximately 30 to 35 minutes – or until golden brown and bubbly.
8. Serve warm with vanilla ice cream or fresh whipped cream.

CSA Produce

Produce Featured in this Recipe

Rhubarb

Rhubarb

One of the first offerings of the spring garden, rhubarb gives us its own unique ...

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