Monday, July 16

G-F Orange, Pecan Rhubarb Cobbler

It's party-ville again.  Summer vacations are one get-together after another and rhubarb is the ingredient of my choice.  My Mom-in-Law loves the challenge of gluten-free and has found her favorite G-F flour to bake with.  She uses King Arthur, the one complete with guar gum so she doesn't have to add it.

This delicious cobbler is one that we've feasted on twice and each time it's more delicious.  The orange and pecan really add all the unique flavor.

Rhubarb Cobbler


1 C. sugar
1/4 tsp. cinnamon
4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2"
1 1/2 C. water
few drops red food coloring

2 T. butter
1 C. g-f flour
1 tsp. guar/xanthan gum
6 T. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter
6 T. milk
1/3 C. chopped pecans
3/4 tsp. grated orange peel or 1 tsp. orange extract


In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. butter. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in an oven until topping is ready. 

For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. butter; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with whip cream or ice cream.

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