Rhubarb Cobbler
Sour Cream Rhubarb Pie (strawberries optional)
Meringue (for pie)
These are all recipes of my mom's. I don't recall ever having the cobbler,
but I will try to make some tonight.
* Exported from MasterCook *
Rhubarb Cobbler
Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : desserts fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Base ---
1 cup sugar
1/3 cup Bisquick® baking mix
1 teaspoon lemon zest -- grated
4 cups fresh rhubarb -- 1/2-inch pieces
--- Topping ---
3/4 cup bisquick
2/3 cup sugar
1 large egg -- beaten
1/4 cup melted butter
For base, combine 1 cup sugar, 1/3 cup Bisquick and lemon zest; add rhubarb
and toss lightly. Place in 9-inch square baking pan.
For topping, combine 3/4 cup Bisquick and 2/3 cup sugar. Stir in egg until
mixture resembles coarse crumbs. Sprinkle evenly over rhubarb base.
Drizzle with melted butter.
Bake in preheated 375F oven for 35 to 40 minutes.
Serve warm with cream or ice cream.
Source:
"Pat Zastera"
* Exported from MasterCook *
Sour Cream Rhubarb Pie
Recipe By 😄amsel's Heirloom Recipes
Serving Size : 0 Preparation Time :0:00
Categories : pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
1 rhubarb - to fill shell -- 1/4-inch pieces
1 cup sour cream
1 cup sugar
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1 pint strawberries -- unsweetened
1. Fill 9-inch pie crust with rhubarb (and strawberries if desired).
2. Combine remaining ingredients and pour over fruit.
3. Bake 40-50 minutes; top with Meringue, and bake for additional 10
minutes.
Note: This will make a 10-inch pie, if the rhubarb is cut fine.
Source:
"Pat Zastera"
* Exported from MasterCook *
Meringue
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pie crusts/
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Egg whites -- at room
-temperature
1/4 tsp Cream of tartar
1 d Salt
9 tb Sugar -- level tablespoons
Note: 3 eggs is the minimum per pie. If using more, increase sugar by
three level tablespoons per additional egg.
1. Beat eggs until stiff (but not dry). Sprinkle cream of tartar and a
dash of salt over whites, and beat lightly.
2. Slowly add sugar, beating constantly.
3. Test meringue to make sure that all sugar is dissolved, by rubbing a
little between your fingers or between the tip of your tongue and the
roof
of your mouth. If there is any graininess, continue beating until
meringue is completely smooth.
4. Cover pie filling with meringue, being sure that meringue touches the
edges of the crust all the way around. This will prevent shrinking.
5.
Place pie on the middle shelf of a 350F oven, and bake for 12-15 minutes,
or until nearly as brown as you want. Then, turn the oven off and open
the
door slightly so the pie will cool slowly.
6. Immediately cut the meringue as soon as pie is removed from oven. Dip
a thin knife in hot water and cut through just the meringue, not the pie,
cutting it into serving sized pieces.
Contributor: Heloise
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