Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::9
Yield::1 (9-inch square) cobbler
Ingredients
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Rhubarb Filling:
¾ cup white sugar
2 tablespoons cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, diced
1 teaspoon ground cinnamon
Topping:
1 cup all-purpose flour
3 tablespoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cubed
¼ cup milk
1 large egg
Directions
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.