Easy Rhubarb Cobbler With Brandied Cream

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• sugar
• salt
• 4 tablespoons butter or 4 tablespoons margarine
• 1 egg
• milk
• 1 (16 ounce) can slices peaches in heavy syrup
• 2 tablespoons quick-cooking tapioca
• 2 lbs rhubarb, cut into 1/2-inch pieces
• 1 cup pitted prunes, each cut in half
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 tablespoon brandy

Recipe

• 1 about 40 minutes before serving or early in day:.
• 2 preheat oven to 425°f grease cookie sheet.
• 3 prepare crust:.
• 4 in bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. cut in butter or margarine until mixture resembles coarse crumbs. in measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. add milk to egg in cup to make 1/2 cup. stir egg mixture into flour mixture just until blended.
• 5 on cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). with tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. bake crust 15 minutes or until golden; remove to wire rack.
• 6 meanwhile, prepare filling:.
• 7 drain syrup from peaches into measuring cup. in 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. stir in peaches and prunes; heat through. pour mixture into casserole; top with crust.
• 8 serve cobbler warm. or, cool to serve later. to serve, prepare brandied cream; pass to spoon over each serving. makes 10 servings.
• 9 to make brandied cream:.
• 10 in small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. beat in 1 tablespoon brandy.