Rhubarb or Cherry Cobbler - Recipe

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RHUBARB OR CHERRY COBBLER

2 c. rhubarb or 1 can (16 oz.) drained pie cherries

BATTER:

3/4 c. sugar
3 tbsp. butter
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk

TOPPING:

3/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1/2 c. boiling water

Place rhubarb/cherries in bottom of greased 8 inch pan.

Cream together sugar and butter. Add flour sifted with baking powder and salt. Add milk. Beat until smooth. Spread batter over fruit.

Mix sugar, cornstarch and salt and sprinkle over batter. Pour boiling water over top. Bake 45 minutes at 350 degrees. Serve in squares with whipped cream. Serves 6.

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