Rhubarb And Orange Cobbler

Press, Volume XCVIII, Issue 28983, 26 August 1959, Page 3

Rhubarb And Orange Cobbler

Ingredients: IJlb rhubarb j cup sugar Very little water Grated rind of 1 orange Boz flour 2 teaspoons baking powder 2oz butter 2 tablespoons sugar 1 egg Milk Additional beaten egg and sugar Sliced orange Method: Stew rhubarb with grated orange rind, sugar and a very little water until it is tender. Sift flour with baking powder, salt and sugar. Rub in butter, then mix with beaten egg and a little milk to a fairly stiff scone consistency. Turn out on to a floured board and roll to half inch thickness. With a small serrated scone cutter cut into circles. Arrange the rhubarb in a wide flat baking dish and put the pastry round in a circle, each one overlapping the last, leaving an exposed hole of fruit in the centre. With beaten egg. brush over the surface of the pastry and sprinkle liberally with sugar. Bake about 10 minutes in a hot oven—4so degrees.' Peel the white pith from the orange and cut the fruit into thin slices then into small fan-shaped pieces. Lay on the inner edge of the crust in a ring and return to the oven until the fruit is hot.