RHUBARB COBBLER
For Steve...and any others who love this tangy sensation

For Fruit Filling:

  • 3/4 to 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 cups rhubarb in 1-inch slices
  • 1 tablespoon water
  • butter to dot over top
  • 1/4 teaspoon cinnamon

    • For Biscuit Topper:

  • 1 cup sifted all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • 1/4 cup milk
  • 1 egg, slightly beaten
    •

    Preheat oven to 400-degrees F.

    For Filling:
    Mix the sugar and cornstarch. Stir in rhubarb and water.
    Bring to a boil; cook and stir 1 minute. Pour into 8-inch round
    baking dish. Dot with butter; sprinkle with cinnamon. Add biscuit topper.

    For Biscuit topper:
    Sift together sifted flour, sugar, baking powder and salt.
    Cut in butter till it resembles coarse crumbs. Mix milk and egg
    and add all at once to the dry ingredients, stirring just to moisten.
    Drop by spoonfuls atop hot fruit. Sprinkle with sugar.
    Bake for about 20 minutes. (serves 6)

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