Recipes > Desserts > Cobblers > Rhubarb Cobbler

Rhubarb Cobbler


  • 2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 2 tablespoons of butter
  • 1 egg
  • 3/4 cup of milk
  • 1 quart of chopped rhubarb
  • 3 cups of sugar


Take the flour sifted with the baking powder and salt. Rub in the butter. Beat the egg very light and add it to the milk. Mix with the other ingredients, line the sides of a baking dish with this crust. Take the chopped rhubarb sweetened with the sugar, fill the pudding dish with the rhubarb; roll out the remaining crust, cover the top of dish and bake one-half hour.


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Attributed to Mrs. Laura Whitehead.


Vaughan's Vegetable Cook Book (1919).

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