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Grandma Lung’s Cobbler

From FIRST FARM INN

Prep Time:

10 minutes

Cooking Time:

Bake at 350 for 60 minutes.

Yield:

6-8

(This is my version; the original is all white
flour.)


            In 8” square pan, cream 2 Tbs. butter and ½ c.
sugar.  Add 1 c. whole wheat flour ½ tsp. salt   

1½ tsp. baking powder           ½ c. milk. 


Stir to form a batter and spread around pan.


            Mix 2 c. cubed rhubarb with 1 c. sugar and spread over batter.  Pour 1 c. boiling water over all.


           Variations:  Any kind of berries, fresh or frozen, reduce sugar by ¼ to ½ c.  If frozen reduce boiling water by at least
half. 


            Tart cherries, if fresh follow rhubarb directions, if
frozen reduce water.