Rhubarb Peach Cobbler

Filling:
1. Drain peaches; reserve syrup.
2. In a large saucepan, combine sugar, cornstarch, cinnamon, salt, reserved peach syrup, and rhubarb.
3. Bring to a boil (start making the cake).
4. Cook and stir for 2 minutes.
5. Add peaches and vanilla. Stir well and remove from heat.

Cake:
1. Using a hand mixer, cream oleo and sugar.
2. In a separate bowl, combine flour, baking powder and salt.
3. Alternating dry and wet, add the flour mixture and the milk to the creamed butter and sugar. (1/3 dry, then 1/2 milk, repeating until all are combined.)
4. Mix in the vanilla.
5. Pour into an ungreased 9×13 baking dish.
6. Pour filling over the top.
7. Bake at 350 degrees for about 60 minutes, until bubbly and golden brown across the top. Timing can vary greatly, so start checking at about 50 minutes.