Food
Rhubarb Cobbler
By Yankee Magazine|Jun 21 2004|
Yield
Makes 6 servings.
Ingredients
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons water
4 cups cooked, sweetened rhubarb
1 tablespoon butter
Topping:
1-1/2 cups biscuit mix
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
3 tablespoons melted butter
1/3 cup milk
Instructions
Mix the 1/2 cup sugar with the cornstarch and water until it is smooth. Add to cooked rhubarb, and heat just to boiling. Pour into a baking dish and dot with butter. Combine topping ingredients to make a biscuit dough. Drop by large spoonfuls over the top of the rhubarb. Sprinkle with additional sugar, if desired, and bake for 30 minutes at 400 degrees F.
