Rhubarb Filling:

1 cup sugar
6 cups rhubarb
1-1/2 cups water
zest of 1/2 lemon
1-1/2 tbsp. cornstarch

Cobbler:

2 cups flour
1-1/2 cups sugar
2 cups milk
1 tsp. salt
1 tsp. vanilla
4 tsp. baking powder
1-1/2 sticks butter

Rhubarb Filling:

Cut the rhubarb into 1/2" thick slices. Add to large pot with sugar and 3/4 cup of the water. Add lemon zest. Cook on medium heat until soft. Add corn starch mixed with remaining water to the pot and stir quickly as it will thicken.

When the rhubarb is thick, turn off heat and allow to cool.

While it is cooling, start the cobbler: Preheat the oven to 375°F.

Put the butter into the casserole dish and let melt in the oven while it heats up.

Meanwhile, in a large mixing bowl, combine the flour, sugar, salt and baking powder with a whisk. Mix the milk and vanilla in a measuring cup, then add to dry ingredients. Mix into a batter. Pour the batter into the casserole dish over the melted butter. Evenly spoon over the dish the rhubarb to top the batter.

Bake at 375°F for 1 hour.

Let cool to slightly warm and serve with vanilla ice cream.

Serves 8-12 or a few hungry guys.

Enjoy!

Submitted by: Andrea Hana