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Rhubarb Cobbler

Western.Chefs's picture
Ingredients
  Sugar 1 1⁄4 Cup (20 tbs)
  Cornstarch 2 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Rhubarb 6 Cup (96 tbs), cut into 1 inch pieces
  Butter/Margarine 2 Tablespoon
  Biscuit topping 1 Cup (16 tbs)
Directions

Combine dry ingredients; add orange juice and water and cook over low heat, stirring constantly until mixture boils.
Add rhubarb and butter or margarine.
Heat to boiling and pour into an 11 x 7 x 2 inch baking dish.
Spoon 6 portions of Biscuit Topping on top of sauce.
Bake at 425° for 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable

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