Rhubarb Cobbler

Chunks of rhubarb are sweetened and cooked along with water and cornstarch until hot and bubbly. This luscious concoction is then poured into a prepared pan, sprinkled with cinnamon, and topped with spoonfuls of yummy dough. This cobbler bakes up in a 9x13 inch pan, so it 's perfect for a crowd. And it can be served warm from the oven or at room temperature.

• Cooking Time: 20 mins
• Total Time: 20 mins
• Calories: 218 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• ¼ teaspoon salt
• ¼ cup butter
• 2 tablespoons white sugar
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• 1 egg, beaten
• ¼ cup milk
• 1 ½ teaspoons baking powder
• 2 tablespoons cornstarch
• 1 tablespoon water
• 4 cups chopped rhubarb
• 1 tablespoon butter, diced

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.

Step 2

In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.

Step 3

In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.

Step 4

In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.

Step 5

Bake for 20 minutes in the preheated oven, until crisp and lightly browned.