Rhubarb Pinwheel Cobbler
Ingredients:

  • 1½ lbs. diced  Washington Rhubarb

  • 1½ cups sugar

  • 2½ tablespoons cornstarch

  • 2 tablespoons butter, melted

  • Juice of 1 lemon

  • ¼ cup water

  • PINWHEELS:

  • 1½ cups biscuit mix

  • 4 tablespoons sugar, divided

  • ⅓ cup milk

  • 2 tablespoons cooking oil

  • Grated rind of 1 lemon

    •
    Directions:
    Mix sugar and cornstarch in saucepan.  Add lemon juice and water.  Bring to boil, dissolving sugar.  Add butter and unpeeled rhubarb.  Pour into 2½-quart baking dish.  Set into heated oven while preparing pinwheels as following:

    PINWHEELS
    Combine biscuit mix and 1 tablespoon sugar.  Stir oil into milk, add to dry ingredients.  Mix lightly.  Roll into ½-inch thick rectangle.  Spread with butter.  Mix remaining sugar with lemon rind.  Sprinkle half over dough.  Roll jelly-roll fashion.  Cut into 8 pieces.  Place pinwheels on rhubarb in baking dish.  Sprinkle with remaining sugar-peel.  Bake at 450° for 25 minutes.  Serves 8.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us