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.
Rhubarb
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