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Chicago cookbook, 1930s?
Page 89
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Rhubarb Cobbler 2 tbls Butter 1/2 cup sugar 1 " flour 1 1/2 teaspoon Baking Powder 1/2 " " Salt add Dry ingredients with 1/2 cup milk to cream mixture Place batter in greased pan or Dish, dice over it 1 # Rhubarb 1 heaping cup sugar, Pour over all this 1 cup boiling water Bake 1 hr at 330 Put cinnamon candies over top before Baking Turn upside down & Serve with whipped cream or ice cream.
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Rhubarb Cobbler 2 tbls Butter 1/2 cup sugar 1 " flour 1 1/2 teaspoon Baking Powder 1/2 " " Salt add Dry ingredients with 1/2 cup milk to cream mixture Place batter in greased pan or Dish, dice over it 1 # Rhubarb 1 heaping cup sugar, Pour over all this 1 cup boiling water Bake 1 hr at 330 Put cinnamon candies over top before Baking Turn upside down & Serve with whipped cream or ice cream.
Szathmary Culinary Manuscripts and Cookbooks
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