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Rhubarb Cobbler

by in May 1997

Yield: Makes 6 servings.

Ingredients:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons water
  • 4 cups cooked, sweetened rhubarb
  • 1 tablespoon butter
  • Topping:
  • 1-1/2 cups biscuit mix
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • 1/3 cup milk

Instructions:

Mix the 1/2 cup sugar with the cornstarch and water until it is smooth. Add to cooked rhubarb, and heat just to boiling. Pour into a baking dish and dot with butter. Combine topping ingredients to make a biscuit dough. Drop by large spoonfuls over the top of the rhubarb. Sprinkle with additional sugar, if desired, and bake for 30 minutes at 400 degrees F.
Updated Monday, June 21st, 2004
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