- rhubarb - 4 cups
- sugar - 1 glass
- salt - 1/4 teaspoons
- lemon juice - 2 Art. spoons
- almond extract - 1/2 teaspoonfuls
- flour - 2 Cups
- baking powder - 1 st. a spoon
- vegetable fat - 1/4 Glass
- butter - 1/4 cup
- milk - 1/2 cup
- egg - 1 piece
1. Preheat the oven to 200 degrees. Cut the rhubarb into strips and then cut into slices. 2. In a bowl, combine chopped rhubarb, sugar, 1/4 teaspoon of salt, lemon juice and almond extract, if used. Stir and set aside the bowl. 3. In a separate bowl, mix the flour, 2 tablespoons of sugar, 1/4 teaspoon of salt and baking powder. Stir all the ingredients together. Add vegetable fat and butter, mix. 4. Mix eggs and milk together. Pour the egg mixture into the flour mixture and mix with a fork. 5. Pour the rhubarb mixture with lemon juice and sugar into a baking dish. Pinch off the dough with small pieces and cover them with the entire surface of the rhubarb from above. Sprinkle sugar on top. 6. Bake cobbler 30 to 35 minutes, until golden brown and the appearance of bubbling. Serve the cobbler hot with vanilla ice cream or fresh whipped cream.
Servings: 12