Rubarb Cobbler Cake
By Marjorie Covert at The Village of Westland
Ingredients:
1 ½ C sugar
2 C biscuit mix
2 Tbsp flour
¾ C milk
½ tsp pumpkin pie spice
1 Tbsp butter, melted
2 lbs rhubarb chopped (5 cups)
2 Tbsp sugar
¼ C orange juice
½ tsp orange rind, grated
Directions:
Combine first 5 ingredients in saucepan. Heat to boiling, stirring constantly. Simmer for 5 mins. Pour into 6 c. Baking dish. Combine biscuit mix and milk. Spoon over rhubarb, drizzle with melted butter. Sprinkle with sugar and orange rind. Bake 425 degrees 20 mins. Serve warm.
