recipelink.com Chat Room Recipe Swap
From: kathy/MA
RHUBARB COBBLER
1 cup sugar
1/4 tsp. cinnamon
4 1/2 cups rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 cups water
few drops red food coloring
2 tbsp. margarine
1 cup flour
6 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine
6 tbsp. milk
1/3 cup chopped pecans
3/4 tsp. grated orange peel
In saucepan combine sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 F for 25 - 30 min. Serve with cream or ice cream.
From: kathy/MA
RHUBARB COBBLER
1 cup sugar
1/4 tsp. cinnamon
4 1/2 cups rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 cups water
few drops red food coloring
2 tbsp. margarine
1 cup flour
6 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup margarine
6 tbsp. milk
1/3 cup chopped pecans
3/4 tsp. grated orange peel
In saucepan combine sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 F for 25 - 30 min. Serve with cream or ice cream.
MsgID: 314206
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-04-30 - 05-...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-04-30 - 05-...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (85)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Blackberry Crisp (serves 2)
- Raspberry Walnut Torte with Raspberry Sauce
- Cuppa Cobbler - Great Additions to Easy Peach Cobbler
- Rainbow Candy Apples
- Blueberry Cobbler (Country Living magazine, 1990)
- Apple Confit (crock pot)
- Barefoot Contessa's Peach Raspberry Crisp
- Fried Apple Burritos (using apple pie filling)
- Apples on Sticks Dipped in Cooked Caramel
- Cherry Nut Delight (with pineapple, sweetened condensed milk, and Cool Whip)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!