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Caramel Rhubarb Cobbler




Source of Recipe


Taste of Home magazine






List of Ingredients



• 7 T. butter or margarine, divided
  
• 3/4 c. packed brown sugar
  
• 1/2 c. sugar, divided
  
• 3 T. cornstarch
  
• 1-1/4 c. water
  
• 6 c. chopped fresh or frozen rhubarb, thawed
  
• 3 to 4 drops red food coloring, optional
  
• 1-1/4 c. all-purpose flour
  
• 1-1/2 t. baking powder
  
• 1/4 t. salt
  
• 1/3 c. milk
  
• Cinnamon-sugar
  
• Whipped cream or ice cream, optional
  






Instructions



1. In a saucepan over medium heat, melt 3 T. butter. Add brown sugar, 1/4 c. sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
   
2. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture.
   
3. Bake at 350 degrees for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired.
   






Final Comments


Yield: 6 servings.