Rhubarb Mallow Cobbler
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Rhubarb Mallow Cobbler
Admin Mon Sep 28, 2009 9:03 pm
Rhubarb Mallow Cobbler
4 cups diced fresh or frozen rhubarb
2 1/2 cups sugar, divided
1 cup miniature marshmallows
1/2 cup butter, softened
1 tsp vanilla
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
In a large bowl, combine the rhubarb and the 1 1/2 cups sugar. Transfer to a greased 11 x 7 inch baking dish. Sprinkle with the marshmallows. In a small bowl, cream the butter, vanilla, and the remaining sugar until light and fluffy. Combine the flour, baking powder, and salt. Add to the creamed mixture alternately with the milk. Beat just until moistened. Spoon over the rhubarb. Bake at 350 F for 50-55 minutes or until the topping is golden brown. Serve warm. Makes 10 to 12 servings
4 cups diced fresh or frozen rhubarb
2 1/2 cups sugar, divided
1 cup miniature marshmallows
1/2 cup butter, softened
1 tsp vanilla
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
In a large bowl, combine the rhubarb and the 1 1/2 cups sugar. Transfer to a greased 11 x 7 inch baking dish. Sprinkle with the marshmallows. In a small bowl, cream the butter, vanilla, and the remaining sugar until light and fluffy. Combine the flour, baking powder, and salt. Add to the creamed mixture alternately with the milk. Beat just until moistened. Spoon over the rhubarb. Bake at 350 F for 50-55 minutes or until the topping is golden brown. Serve warm. Makes 10 to 12 servings
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