Recipe of the Week #2

Rhubarb Cobbler


1 cup all-purpose flour, divided
5 tablespoons confectioners’ sugar
Pinch salt
1/2 cup cold butter
2 eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream


  1. In a small bowl, combine 3/4 cup flour, confectioners’ sugar and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Pat into a 11-in. x 7-in. baking dish.
  4. Bake at 375° for 10 minutes.
  5. Meanwhile, beat the eggs, sugar, baking powder and remaining flour.
  6. Fold in rhubarb and spread over crust.
  7. Bake for 35-40 minutes.
  8. Cool.
  9. Serve with whipped cream.

    This is a great recipe to make in the summer. I have a rhubarb plant in my backyard, so I always harvest some fresh stalks and help my Grandma make some of this when my Grandparents visit in the summer.


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