Rhubarb Cobbler

Ingredients

• rhubarb cut into pieces
• a large tablespoonful of flour
• milk enough to make a batter thick as for fritter batter
• salt to taste
• one egg

Method

1. 1

   Fill a buttered pie dish with rhubarb.

2. 2

   Make a batter with eggs, flour, milk, and salt.

3. 3

   Pour over the rhubarb and bake until light and browned.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.

Rhubarb Cobbler. — Fill a deep, buttered, earthenware pie dish with rhubarb cut into pieces an inch long. Make a batter of eggs, flour, milk and salt, allowing a large tablespoonful of flour to each egg and milk enough to make a batter thick as for fritter batter. Pour this over the rhubarb and bake until the pudding is light and nicely browned. Rhubarb Puffs, — One cupful of finely chopped rhubarb, one cupful of sugar, two tablespoon fuls of butter creamed with tlie sugar, add two well-beaten eggs, one-quarter of a cup of milk, flour with one teaspoonful of baking powder well mixed into it, to make a thick bailer. Fill well- greased cups half full and steam for half an hour. The sauce lo serve with these puffs is made by creaming together one-half cupful of pow- dered sugar and a small half cupful of butter, then add by degrees one whipped egg, beating until perfectly smooth. The last thing before serv- ing stir in three tablespoon fuls of boiling water. Boiled Rhubarb Pudding. — Make three cups of flour into dough as for baking powder biscuit, Roll one-fourth inch thick; cover with rhu- barb that has been cut in inch pieces and scalded. Wipe dry before spreading on the crust. Sprinkle liberally with sugar and add a dash of nutmeg if desired. Make a roll of the dough and cook in steamer, or tie up in floured cloth and drop in boiling water. Cook 30 to 45 minutes ; serve with foamy sauce. Rhubarb Bread Pudding. — Peel the rhubarb and cut it into small pieces. Cover the bottom of a pudding dish with pieces of buttered bread. Over this put a layer of rhubarb. Pour over it a half-teaspoon- fnl of lemon juice, and cover liberally with sugar. Add another layer of bread and butter, rhubarb, lemon and sugar. Repeat until the dish is full, covering the last layer of rhubarb with well-bultered bread crumbs. Cover the dish, and steam for one hour. Then remove the lid and b.ake it slowly until it is nicely browned. Rhubarb Tapioca. — Prepare the rhubarb as for stewing; place in a deep baking dish and add sugar enough to sweeten well, a little shredded orange peel, salt and dot with bits of butter. Add one quart of water to half a cupful of fine, tapioca. Add a pinch of salt and cook in a double ttoiler for 15 minutes. Then pour over the rhubarb, cover the dish and bake half an hour. Serve with sweetened whipped cream. Sour Milk Pudding,— Soak four slices of stale bread in a little milk or water until soft. Then stir in a quart of rich, sour milk, a cupful of molasses, a tablespoonful of melted butter, a teaspoonful each of cloves and cinnamon, saltspoonful of salt. Bake slowly three hours. 6fi THE RURAL COOK BOOK. Steamed Pudding. — One cupful molasses, one egg

Cook this with the app: pantry check, scaling, and the assistant.