Rhubarb Cobbler

  My friend Jeanie cut me some rhubarb from her garden in June. I washed it, cut it into slices, froze it, and then last week, I decided it was time to make a summery dessert! My first thought was pie, but I wasn't sure I wanted to go through the work of rolling out pie crust, so I took an easier route with a cobbler. Sweet and sour is the name of the game with rhubarb. It tastes so much like a pie, but it doesn't have to be as perfect!

Ingredients:

1 cup flour
2 Tablespoons sugar

1  1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/2 stick butter

6 cups fresh or frozen unsweetened, sliced rhubarb

1 cup sugar

2 Tablespoons cornstarch

1 egg

1/4 cup milk

Vanilla ice cream (optional)

Directions:

Preheat the oven to 400 degrees.

For the topping, stir together the flour, 2 Tablespoons sugar, baking powder, salt (and cinnamon if desired) in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Set aside while you work on the filling.

In a large saucepan, mix together the rhubarb, 1 cup sugar, and cornstarch. Cook over medium heat, and as you continue stirring, it eventually will get thicker and bubbly. Keep the filling hot.

In a small bowl, mix the egg and milk. Add to the flour mixture, stirring just until moistened. Transfer the hot filling to a 2-quart square baking dish (9x9-inch)  Using a spoon, immediately drop the topping in mounds on top of the filling.

Bake for 20-25 minutes, or until the topping is golden brown. Let cool for about an hour. 

Serve with vanilla ice cream, or just enjoy it by itself!

Not a fan of rhubarb? Try six cups of fresh or frozen unsweetened pitted tart red CHERRIES! :)