A++ Rhubarb Cobbler

My husband harvested rhubarb. What a blessing! I modified a rhubarb cobbler recipe and it turned out wonderful. We served it warm over ice-cream.

A++ Rhubarb Cobbler

preheat oven to 400 degrees

2 cups succanet
12 cups chopped rhubarb
4 tablespoons corn starch
2 tablespoons cold water


2 cups all-purpose flour
2 tablespoons succanet
3 teaspoons baking powder
1 half-teaspoon salt

1 half- cup shortening
1 half-cup milk
2 eggs beaten

not for dough- for sprinkling over rhubarb in pan
4 tablespoons succanet
cinnamon to taste ( I use liberally)

In large saucepan mix cornstarch with cold water- then mix in 2 cups succanet and the rhubarb. Heat to simmering stirring occasionally until rhubarb is just softened. Grease 9x13 pan. Mix dry ingredients in and shortening together until small clumps. Stir in eggs and milk just until mixed Pour rhubarb in pan. Sprinkled with cinnamon and succanet. Drop teaspoons of dough onto sauce. Bake for 20 minutes or until golden brown. Enjoy.

drop those biscuits!

Buttermilk Drop Biscuits

4 cups all-purpose flour
2 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon succcanet
1 cup chilled vegetable shortening or butter- sliced up
1 cup cold buttermilk ( I use reconstituted powdered buttermilk and it works just fine)


In a large bowl, sift together flour, baking powder, baking soda, succanet and salt. Add butter and smush together until mixture resembles rice clumps.

Add one cup of buttermilk and stir until resembles cookie dough ( don't overstir) if too dry add more buttermilk.

Drop on greased cookie sheet. Bake at 425 degrees.

Bake about 15 minutes, without opening the oven door, until the biscuits are golden brown.

Serve warm with butter, honey, jam, gravy, etc. Enjoy

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