Rhubarb Cobbler

By Kathryn Washburn Breighner

It's rhubarb season and it so exciting to dust off the rhubarb recipes that haven't been used since last summer. The only credit I can take for this recipe is having the sense to cut it out of the newspaper in 1982! This recipe is one of Pete Peterson's, a renowned Michigan chef.

This recipe is really easy if you use a food processor. I mix the pastry in the food processor. Part of the pastry mix is blended with the rhubarb and the remainder goes on top of the fruit and drizzled with melted butter.  You will surprise people with this dessert--it is wonderful.

In a food processor (or by hand), mix together until blended:
2 c flour
2 1/2 t baking powder
1/2 t salt

Add 1/3 c shortening and process until the mixture is gravelly.

In a large bowl, mix:
4-5 c rhubarb cut into 1/2" pieces
3/4 c sugar
1/3 c of the flour mixture
1 t grated lemon rind

Put the rhubarb mix in a greased 8" baking dish.

In the food processor, add to the remaining 1 1/4 c of pastry mix:
1 egg
Process until it resembles coarse meal.

Spread the  pastry mix on top of the rhubarb and drizzle with 1/4 c melted butter.

Bake at 375 degrees F for 30-35 minutes until the top is puffed and golden brown.