Rhubarb Cobbler
Ingredients
- ¾ cup white sugar
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1 tablespoon water
- 1 tablespoon butter, diced
- 1 teaspoon ground cinnamon
- 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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original