Rhubarb Gobble Up Cobblecake Recipe

How to make it

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• Preheat the oven to 425ºF.
• Grease an 8 cup ovenproof baking dish.
• Wash, trim and chop the rhubarb into pieces about half an inch long.
• Combine the cornstarch, mace and 1 cup of the sugar in a large non-reactive pot and stir in the orange juice.
• Cook and stir over medium heat until the sugar is dissolved.
• Add the prepared rhubarb and about 2 tablespoons of the butter or margarine and mix well.
• Return the rest of the butter to the refrigerator to keep it chilled.
• Bring to the boil then transfer to the greased baking dish.
• Stir the flour, baking powder, salt and 1/4 cup of the sugar to mix and pass it through a sieve or sifter into a large bowl.
• Coarsely chop the rest of the butter or margarine and add it to the flour mixture and cut it in with a pastry blender or 2 knives until the mixture resembles very coarse crumbs.
• Pour in the milk all at once and mix just enough to moisten the dry ingredients.
• This makes a soft dough.
• Drop the dough on top of the rhubarb mixture in 6 equal portions.
• Combine the remaining sugar and the grated orange rind and sprinkle over top of the biscuits.
• Bake for about 25 minutes until the top is puffed up and golden in colour.
• Yield: 6 servings.
• This is excellent with fresh whipped cream or ice cream.
• NOTE:
• You can substitute half the sugar with Splenda® for the sugar in this recipe and the results are delicious.
• This recipe was in the Family Circle booklet of 333 Super Cakes & Cookies, published in 1976.