rhubarb peach cobbler

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Servs: 8  Prep: 20m  Cook: 30m  

"As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   3/4 teaspoon ground cinnamon
  •   2 tablespoons cornstarch
  •   1 teaspoon vanilla extract
  •   1/8 teaspoon salt
  •   1 teaspoon vanilla extract
  •   1 (15 ounce) can sliced peaches, undrained
  •   2 teaspoons baking powder
  •   1 cup plain yogurt
  •   1/4 cup cold butter
  •   1 1/2 cups all-purpose flour
  •   3 cups sliced rhubarb, fresh or frozen
  •   1/2 cup sugar
  •   1/2 teaspoon salt
  •   1/4 teaspoon baking soda
  •   DOUGH:
  •   3 tablespoons sugar

Instructions

    1. In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside.
    2. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined.
    3. Drop by tablespoons onto hot fruit. Bake, uncovered, at 400 degrees F for 30 minutes. Serve warm.

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"I created this recipe myself with a few tips from my mom and grandma. Because it's so quick and easy, this cobbler can be made in minutes to suit any occasion. I've used it for a breakfast fruit dish, dinner dessert and light snack."
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