May 22, 2006

Rhubarb Cobbler

I just got this recipe from a friend and tried it last night.  It's very good with ice cream and I had some for breakfast with milk.


 


Rhubarb Cobbler


4 cups rhubarb cut up


2 cups sugar


1/2 cup plus 1 T. butter


1 egg


1 1/4 cup flour


1 t. baking powder


1/2 cup milk


Put rhubarb in a 13x9 cake pan.  Cover with 1 cup of sugar.  Dot with 1 T. butter.  Cream together 1/2 cup butter, 1 cup sugar.  Add egg and mix will.  Mix flour and powder.  Add alternating with the milk into the butter and sugar.  Pour over rhubarb.  Bake at 350 for 50 minutes.


 


I substitute whole wheat organic pastry flour in all of my recipes and whenever a recipe calls for vegetable oil or shortening, I use coconut oil.  It adds more flavor and my husband likes it.


I also use organic sugar, raw milk and free range eggs.  Do you think that this makes it okay to eat doughnuts and cookies?  Maybe they're even good for me?

No comments:

May 22, 2006

Rhubarb Cobbler

I just got this recipe from a friend and tried it last night.  It's very good with ice cream and I had some for breakfast with milk.


 


Rhubarb Cobbler


4 cups rhubarb cut up


2 cups sugar


1/2 cup plus 1 T. butter


1 egg


1 1/4 cup flour


1 t. baking powder


1/2 cup milk


Put rhubarb in a 13x9 cake pan.  Cover with 1 cup of sugar.  Dot with 1 T. butter.  Cream together 1/2 cup butter, 1 cup sugar.  Add egg and mix will.  Mix flour and powder.  Add alternating with the milk into the butter and sugar.  Pour over rhubarb.  Bake at 350 for 50 minutes.


 


I substitute whole wheat organic pastry flour in all of my recipes and whenever a recipe calls for vegetable oil or shortening, I use coconut oil.  It adds more flavor and my husband likes it.


I also use organic sugar, raw milk and free range eggs.  Do you think that this makes it okay to eat doughnuts and cookies?  Maybe they're even good for me?

No comments: