Cobbler Topping: Rhubarb Cobbler

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


To 4 c. rhubarb, cut in 1" pieces, add 1 c. sugar and 2 tblsp. cornstarch, mixed together. Add 1 tblsp. water and bring to a boil. Cook and stir about a minute. Add 2 tblsp. water. Pour into 8" round baking dish. Dot with tblsp. butter. Add Cobbler Topping to hot rhubarb filling as directed for Cherry Cobbler, only add 2 tsp. grated orange peel to flour in making topping. Bake in hot oven (400°) 20 minutes, or until crust is browned. Serve with cream or vanilla ice cream.