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Pear-Rhubarb Cobbler

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Try this Pear-Rhubarb Cobbler recipe, or contribute your own. "Desserts" and "Fruits" are two of the tags cooks chose for Pear-Rhubarb Cobbler.

Yield: 6 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pears

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Servings          
Original recipe makes 6 Servings
1/4 cSugar *
1 1/2 tbButter or margarine
Crust
1 pkFrozen rhubarb (10 ounces)
1/2 cmilk
1/8 tsSalt
3 Ripe pears, any variety
FILLING
2 tbWater
1 tbSugar
1/4 tsCinnamon
2 tbButter; melted
2 tbCornstarch
1 tbCinnamon candies (red hots)
1 1/4 cBiscuit mix

Pear-Rhubarb Cobbler Preparation

* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes. [ FARM JOURNALs Complete Pie Cookbook; 1965 ] per Fred Peters Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600

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Calories Per Serving: 178
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Tags

  1. Fruits
  2. Desserts
  3. Corn
  4. Sugar
  5. Butter
  6. Pear
  7. Milk
  8. Pears

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