Rhubarb Cobbler
List of Ingredients
1 C (200g) Sugar
2 T Cornstarch
4 C (1L) Chopped Rhubarb
1 T Water
1 T Butter, diced
1 tsp Ground Cinnamon
1/2 tsp Ground Cardamom
1 C (140g) Flour
1 T Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 C (60g) Butter
1/4 C (60ml) Milk
1 Egg, beatenRecipe
Grease a 13x9 inch (32x22cm) pan. In a sauce pan, mix the cup of sugar and cornstarch. Stir in 4 cups sliced rhubarb and a tablespoon water.
Bring to a boil over medium-high heat and cook for 1 minute.
Pour rhubarb mixture into a greased 13 x 9 inch pan. Dot with butter.
Sprinkle the rhubarb with the cinnamon and cardamom.
In a bowl, sift together a cup of flour, 1 tablespoon sugar, baking powder, and salt.
Cut in the butter and lightly mix. The dough will be
coarse crumb mix.
Add the milk and beaten egg all at once to dry
ingredients, stirring just to moisten. Do not over mix.
Drop by teaspoon full on top of hot rhubarb. Sprinkle
with sugar.
Bake for 20 minutes at 400F (205C).
Enjoy hot with your favorite topping.
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