Rhubarb Cobbler
This comforting rhubarb cobbler is much loved by my family. I hope you like it as much as we do!
white sugar
¾
cup
cornstarch
2
tablespoons
chopped rhubarb
4
cups
water
1
tablespoon
butter, diced
1
tablespoon
ground cinnamon
1
teaspoon
all-purpose flour
1
cup
white sugar, divided
3
tablespoons
baking powder
1 ½
teaspoons
salt
¼
teaspoon
cold butter, cubed
¼
cup
milk
¼
cup
egg
1
large
 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch square baking dish.
  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.
  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.
  Drop spoonfuls of topping over rhubarb filling. Sprinkle with remaining 2 tablespoons sugar.
  Bake in the preheated oven rhubarb is bubbling and topping is crisp and lightly browned, about 20 minutes.
