Recipe#4882

Title: Rhubarb Cobbler

From: Sally Eisenberg 
Date: Thu, 6 Jun 1996 11:25:21 -0700 (PDT) 

                        -----Filling-----
   1 1/2  Cups          Sugar
   3      Tablespoons   Cornstarch
     1/4  Teaspoon      Cinnamon
   2      Tablespoons   Unsalted Butter
   6      Cups          Fresh Rhubarb -- cut in 1-in. pieces
     1/4  Cup           Water -- (plus 2 Tbsp.)
   2      Tablespoons   Unsalted Butter
                        -----Topping-----
   1      Cup           Flour
   2      Tablespoons   Sugar
   1 1/2  Teaspoons     Baking Powder
     1/4  Teaspoon      Salt
     1/4  Cup           Unsalted Butter
   1                    Egg -- slightly beaten
     1/4  Cup           Milk
Preheat oven to 400.
FILLING:  Combine sugar, cornstarch, and cinnamon in a saucepan.  Stir in
rhubarb and water.  Cook and stir until thickened and bubbly.  Stir in
butter.
TOPPING: Stir together flour, sugar, baking powder, and salt.  Cut in
butter until mixture resembles coarse crumbs.  Combine egg and milk; add
all at once to flour mixture.
Put filling in a 1 1/2 -quart casserole and immediately spoon topper in 8
mounds on top.  Bake about 20 minutes.