Rhubarb Cobbler
1st Gen Author: Janene Jensen
Cobbler:
- 2¼ cups flour
- 1⅓ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ⅓ cup powdered milk
Fruit Filling:
- chopped rhubarb, enough to fill 9×13" cake pan
- 2½ cups white sugar
- ⅓ cup flour
- 6 drops red food coloring optional
- ½-1 tsp almond extract
Topping:
- 2 cubes butter
- ⅓ cup sugar
- 1 tsp cinnamon
Mix the "fruit filling" ingredients together. Place in a 9×13"cake pan
Cover with the "Cobbler" mix. (you can substitute this with a box of yellow cake mix) Do not stir into rhubarb mix. This is a topping
Cut up 2 cubes (1 cup) of butter into pats and place on top of cobbler.
Sprinkle with sugar/cinnamon mixture.
Bake at 350° for 45. min.
