Rhubarb cobbler is a great treat. It is best when it is warm from the oven, but tasty when room temperature also.

You will need a 2 quart baking dish. A 9″ square pan will work great.
Preheat the oven to 400 degrees.


6 cups rhubarb
1 to 1-1/4 cups sugar
4 teaspoons cornstarch
dash cinnamon- optional

1 cup flour
3 Tablespoons butter or shortening
1 Tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon- optional
1/2 cup milk

In a medium saucepan, mix the 1 to 1-1/4 cups sugar, the cornstarch, cinnamon, and rhubarb.
Let stand for ten minutes.
While that is going on, make the topping.
In a medium bowl, mix the flour, 1 Tablespoon sugar, cinnamon, baking powder, and salt.
Cut in the butter til it is crumbly.
Stir in the milk.
Set aside.
For the filling, turn the heat on and cook until it is thick and bubbling. Make sure to constantly stir so it won’t burn.
Pour the filling into your baking dish.
With a large spoon, drop 6 to 9 mounds of the topping dough over the filling.
Bake for 20-25 minutes til the topping passes the toothpick test.

Serves 4-6.