This comforting rhubarb cobbler is much loved by my family. I hope you like it as much as we do!
Ingredients
- 0.75 cups white sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1 tablespoon water
- 1 tablespoon butter , diced
- 1 teaspoon ground cinnamon
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
-
2
To make the filling: Mix sugar and cornstarch together in a large saucepan. Stir in 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.
-
3
To make the topping: Sift together flour, 1 tablespoon sugar, baking powder, and salt in a medium bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; add to flour mixture all at once and stir until just moistened.
-
4
Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
-
5
Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
Nutrition Facts
Per serving
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