Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 4 cups Chopped Rhubarb
- 1-½ cup Sugar
- ¼ teaspoons Salt
- 2 Tablespoons Lemon Juice
- ½ teaspoons Almond Extract (optional)
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- ¼ teaspoons Salt
- 1 Tablespoon Baking Powder
- ¼ cups Vegetable Shortening Or Lard
- ¼ cups Butter
- ½ cups Whole Milk
- 1 whole Egg
Preparation Instructions
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter.
Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
