Rhubarb Cobbler Recipe

From Dorothy McNett's Recipe Book.

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Rhubarb Cobbler

From Dorothy McNett's recipes at www.dorothymcnett.com.

2 - 3 cups cut up rhubarb
1 1/2 cups raw sugar (or a bit less)

1/2 cup unsalted butter, softened
2 eggs
1 cup raw sugar
1/2 cup milk
1 teaspoon vanilla
1 cup all purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon sea salt

vanilla ice cream, if desired, for serving

Preheat oven to 350 degrees. Lightly butter or oil a 9 inch baking dish. Put the cut up rhubarb in the baking dish and sprinkle with the 1 1/2 cups sugar. In batter bowl, whisk the butter with the eggs, blending in the 1 cup of sugar, milk, and vanilla. Blend in the flour, and baking powder and salt. Pour over the fruit and bake 35-40 minutes. Serve warm with vanilla ice cream!

Recipe created 2014-05-20.

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