Cooking for Daily Living
Puddings and Sauces
Rhubarb-Pineapple (Or Other Fruit) Cobbler

Set oven to 400°F.

3 c. rhubarb, cherry, berry, mixed fruit or peach, cut medium fine
1 c. crushed pineapple and juice, if desired
1 c. water

1 1/4 c. sugar (reduce to 3/8 c. for peach)
2 Tbs. flour

Mix fruit and put in 8x8 inch baking pan or two quart casserole. Add water. Sprinkle sugar/flour mixture over fruit. Bake ‘til almost done. Don’t stir.

3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
2 Tbsp. melted shortening
1 egg, unbeaten
1/2 c. milk

Mix and drop by spoonfuls on top of boiling fruit. Bake approximately 20 minutes, or ‘til dough is browned and looks done when lifted with a fork. Immediately brush with softened butter or margarine and sprinkle with sugar. Serve warm in its own sauce or pass a pitcher of part milk and cream.