Rhubarb Cobbler

Rhubarb Cobbler





6 cup rhubarb, cut in small pieces

2 cups sugar

2 tablespoons butter

2 eggs

2 cups sugar

1 cup shortening

2 cups flour

2 teaspoons baking powder

1 cup milk







Put rhubarb pieces in 13 x 9-inch baking pan. Cover rhubarb with 2 cups sugar and dot with butter. Cream shortening and sugar together; add eggs and beat well. Sift flour and baking powder together. Add flour alternately with the milk to the shortening mixture. Mix well after each addition. Pour batter over rhubarb. Bake in preheated 350 degrees oven for 50 to 60 minutes. Serve warm or cold with Cool Whip or ice cream.

Berry Rhubarb Pie

Berry Rhubarb Pie






1 cup fresh blackberries

1 cup raspberries

2 cups rhubarb, cut into

1/2 inch pieces

3/4 cup white sugar

1/4 cup all-purpose flour

2 cups all-purpose flour

1 teaspoon salt

2/3 cup shortening

2 tablespoons butter

4 tablespoons ice water

1 tablespoon butter, melted

1 teaspoon lemon juice

1 1/2 tablespoons half-and-half cream

2 tablespoons white sugar





To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.

To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.

Preheat oven to 400 degrees F (200 degrees C).

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

Blueberry Sauce

Blueberry Sauce




2 cups fresh or frozen blueberries

1/4 cup water

1 cup orange juice

3/4 cup white sugar

1/4 cup cold water

3 tablespoons cornstarch

1/2 teaspoon almond extract

1/8 teaspoon ground cinnamon





In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.