Rhubarb Cobbler

Recipe Ingredients

		Filling
1 1/2 cups	297g / 10oz	Sugar
3 tablespoons	45ml	Cornstarch
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Unsalted butter
6 cups	1422ml	Fresh rhubarb - cut in 1-in. Pieces
1/4 cup	59ml	Water - (plus 2 tbsp.)
2 tablespoons	30ml	Unsalted butter
		Topping
1 cup	62g / 2.2oz	Flour
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Unsalted butter
1		Egg - slightly beaten
1/4 cup	59ml	Milk

Recipe Instructions

Preheat oven to 400F.

FILLING: Combine sugar, cornstarch, and cinnamon in a saucepan. Stir in rhubarb and water. Cook and stir until thickened and bubbly. Stir in butter.

TOPPING: Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture.

Put filling in a 1 1/2 -quart casserole and immediately spoon topper in 8 mounds on top. Bake about 20 minutes.

Source:
Sunset Magazine (Feb. 1991)

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