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Rhubarb Cobbler
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Description
This is a quick easy dessert to make and a yummy way to use some of that rhubarb growing outside in the garden! Especially good with some homemade caramel drizzled on top and a big dollop of whipping cream, or with a scoop of vanilla ice cream!
Ingredients
- 1 stick Butter, Divided
- 1-½ cup Brown Sugar, Divided
- 3 Tablespoons Cornstarch
- 1-½ cup Water
- 7 cups Chopped Rhubarb
- 1-½ cup Flour
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Milk
- Cinnamon Sugar, To Sprinkle On Top
Preparation
Melt 3 tablespoons of the butter in a saucepan over medium heat. Add 1 cup of the brown sugar and cornstarch. Gradually stir in water and rhubarb. Cook and stir until thickened, about 5-8 minutes.
Pour into a greased 2-quart baking dish and set aside.
In a bowl, combine flour, baking powder, salt and remaining 1/2 cup brown sugar. Melt remaining 5 tablespoons butter, add to dry ingredients with the milk. Mix well.
Drop by tablespoonfuls onto the rhubarb mixture. Sprinkle with cinnamon sugar. Bake at 350 degrees for 35-40 minutes, until the fruit is nice and bubbly and the top is a golden brown. Serve warm with caramel drizzled on top and a nice big scoop of fresh whipped cream!
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