Rosy Cobbler

When I was a little girl my parents had a large garden which also included fruit trees, strawberry plants and rhubarb plants. Each year my parents made many recipes with rhubarb and our neighbors were also able to benefit from the bountiful harvest. I still love a delicious rhubarb pie and this recipe is a goodie and oldie recipe that you may want to try yourself.

Rosy Cobbler (Rhubarb Shortcake)3/4 to 1 cup sugar
2 tablespoons cornstarch
4 cups of 1 inch slices rhubarb (1 pound)
1 tablespoon water
1 1/2 tablespoons butter or margarine
1/4 teaspoon cinnamon
Mix sugar and cornstarch; stir in rhubarb and water. Heat to boiling and cook 1 minute, stirring constantly. Pour into 8-inch round baking dish. Dot with butter and sprinkle with cinnamon. Top hot rhubarb with Biscuit Topper. Bake at 350 degrees for 1/2 hour.

Biscuit Topper
1 1/2 cups Bisquick
1 tablespoon sugar
3 tablespoons melted butter or margarine
1/3 cup milk
Combine Bisquick and sugar. Add butter and milk; mix with fork. Drop by spoonfuls onto rhubarb. Sprinkle dough with a bit of sugar for sparkle. Bake in hot oven (400) 20 minutes or until biscuits are done. Makes 6 to 8 servings.

recipe found at Diary of a Dishie

Shared at
House of Hepworths