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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. PEAR-RHUBARB COBBLER

  3. 6 Preparation Time :

  4. Categories : Fruits Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. --FILLING--

  7. 1 pk Frozen rhubarb (10 ounces)

  8. 3 Ripe pears, any variety

  9. 2 tb -- Water

  10. 1/4 c Sugar

  11. 2 tb Cornstarch

  12. 1/4 ts Cinnamon

  13. 1 tb Cinnamon candies (red hots)

  14. 1/8 ts Salt

  15. 1 1/2 tb Butter or margarine

  16. --CRUST--

  17. 1 1/4 c Biscuit mix

  18. 1 tb Sugar

  19. 2 tb Butter -- melted

  20. 1/2 c Milk

  21. Note: If rhubarb is unsweetened, increase sugar to

  22. 2/3 cup. FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb

  23. along with water.

  24. Combine sugar, cornstarch, cinnamon, cinnamon candies

  25. (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter.

  26. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling.

  27. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork.

  28. Drop by spoonfuls on hot fruit mixture. Sprinkle

  29. additional sugar on top. Continue baking until biscuit

  30. 15 to 20 minutes.

  31. FARM JOURNAL's Complete Pie

  32. Cookbook; 1965

  33. per Fred Peters Submitted

  34. 11 MAY

  35. 1995 070254 -0600 - - - - - - - - - - - - - - - - - -

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