Rhubarb Cobbler

Name: Rhubarb Cobbler
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 cups chopped rhubarb; 3 ⁄ 4 cup brown sugar; 4 tbsp. butter, melted; 2 eggs, lightly beaten; 1 ⁄ 2 cup milk; 1 1 ⁄ 2 cups flour; 2 tsp. baking powder; 1 tsp. vanilla; 1 cup sugar; 1 tsp. shortening

Serves
serves 6

LANGDON CLAY

This old-fashioned specialty is best made in the spring, when the rhubarb is especially tender.

Ingredients

3 cups chopped rhubarb
³⁄₄ cup brown sugar
4 tbsp. butter, melted
2 eggs, lightly beaten
¹⁄₂ cup milk
1 ¹⁄₂ cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup sugar
1 tsp. shortening

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Instructions

Step 1

Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.

Step 2

In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.

Step 3

Grease a 9" × 11" pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.

Preheat oven to 350°. In a medium bowl, combine rhubarb and brown sugar, mix well, and set aside.
In a large bowl, combine 3 tbsp. of the melted butter, eggs, milk, flour, baking powder, vanilla, and sugar. Beat with a heavy whisk until a smooth batter is formed.
Grease a 9" × 11" pan with shortening. Pour in the batter. Spread rhubarb over batter and smooth it down so that the top is even. Drizzle with the remaining 1 tbsp. butter. Bake for 40 minutes. Serve warm.