Blackberry-Rhubarb Cobbler

This recipe is from Luann Landon Dinner at Miss Lady's
Algonquin Books, 1999.

There are so many variations on the cobbler, but this is the real one for me -- the one I carried to the big house.-- Luann Landon

1 pound fresh blackberries
1 pound fresh rhubarb
1 cup sugar

For the Pastry:
4 tablespoons butter
1 tablespoon cream cheese
1 cup self-rising flour
1 egg, beaten
1/2 cup milk
butter to dot
juice of 1/2 lemon

1. Preheat oven to 325 degree farenheit.

2. Wash fruit, and cut the rhubarb into 1-inch pieces. Combine blackberries and rhubarb in a large bowl, mix with the sugar, and let stand while making the pastry.

3. In a medium bowl, cut the 4 tablespoons butter and cream cheese in small bits and cut into the self-rising flour with 2 knices or a pastry cutter. Add egg and mix well, then add milk to make a dough.

4. Press dough with fingers in a thick layer in bottom of a 9-by-12-inch buttered baking dish. Cover pastry with fruit, including juice; dot with bits of butter; sprinkle with lemon juice. (If the fruit has not yielded much juice, you may add 1/2 cup hot water.)
Bake for 45 minutes or until bubbly. Serve warm with boiled custard or cream.
6 servings.

Check out other cobbler recipes.



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