Cherry Rhubarb Cobbler Food

RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
• In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
• In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
• Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.

RHUBARB CHERRY CRISP

Steps:

• In a saucepan over medium heat, stir together the cornstarch and sugar. Stir in the water. Cook, stirring constantly, until thick and bubbly. Stir in the cherry pie filling and almond extract. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the flour, oats, brown sugar and salt. Cut in margarine until the mixture is evenly crumbly. Press 2 cups of this mixture into the bottom of a 9x13 inch baking dish. Spread the rhubarb over the crust, then spread the cherry mixture over the rhubarb. Stir the chopped nuts into the remaining crumb mixture, and sprinkle over the top of the fruit.
• Bake for 40 minutes in the preheated oven, or until the top is crisp and golden. Serve warm topped with ice cream or whipped topping.

CHERRY RHUBARB COBBLER

Steps:

• Spread fruit in a 13x9-in. baking dish. Sprinkle with sugar and dot with butter; set aside. , For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add alternately with milk to creamed mixture, beating well after each addition. , Pour over fruit; bake at 350° for 50-60 minutes.

CHERRY RHUBARB COBBLER

Steps:

• Filling: combine the filling ingredients in sauce pan, bring to boil to thicken.
• Add to 3 cups of chopped rhubarb.
• Mix well.
• Spread into 9x9 pan.
• Dot with butter.
• Crust: Cream butter and sugar.
• Add the egg and beat well.
• Combine flour and baking powder.
• Alternating, add flour mixture and milk to sugar and butter.
• Mix well.
• Pour over fruit.
• Bake at 350 degrees for apx.
• 1 hour.
• Check at 45 minutes.
• if oven runs hot.
• Very tasty with whipped cream.
• *can use 1 21 oz.
• can of cherry pie filling if you don't have fresh cherries.
• Just pour over the rhubarb and mix well.
• Don't add the sugar or flour.

OLD FASHIONED RHUBARB COBBLER

Steps:

• Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
• For rhubarb layer: in a small bowl, whisk flour and sugar; add diced rhubarb and stir to coat.
• Pour the rhubarb into the prepared baking dish.
• For the crumble layer: mix flour, sugar and beaten egg until it resembles small crumbles. Sprinkle over the rhubarb layer.
• Drizzle melted margarine over the crumble. Sprinkle with ground nutmeg.
• Bake for 30-45 minutes or until golden brown and bubbly.
• Serve as is or with ice cream or whipped topping.

RHUBARB COBBLER

Steps:

• Preheat oven to 350*.
• Flatten each biscuit on a clean countertop or cutting board. Press biscuits into an 8 x 8 inch baking dish. Make sure to press them up the sides of the dish. Seal all of the dough so no open spaces appear.
• Spread ricotta evenly over the biscuit dough.
• In a separate bowl, toss rhubarb with almond extract and spread over ricotta cheese layer.
• Sprinkle dry jello over the rhubarb as evenly as possible.
• In a separate bowl, mix flour, sugar, and butter until crumbly. Stir in macadamia nuts. Sprinkle topping over jello evenly.
• Bake at 350* for 30-35 minutes or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream or whipped topping.