4 c. rhubarb, cut in 3/4 to 1 inch pieces
2 med. ripe bananas, sliced
1 egg
1 1/3 c. sugar
3 tbsp. flour
2 tbsp. butter
1 recipe biscuit topping

Combine rhubarb and bananas in a shallow baking dish. Beat egg, add sugar, flour, lemon juice and pour over banana mixture. Dot with butter.

BISCUIT TOPPING:

1 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1/4 c. butter
1/4 c. light cream or milk or evaporated milk
2 tsp. grated lemon peel
2 tbsp. sugar

Mix and sift first four ingredients. Cut in butter. Stir in milk. Pat out 1/4 inch thick on floured surface. Cut into 3 inch squares and then in half on the diagonal. Place over cobbler. Combine lemon peel and remaining sugar and sprinkle on biscuits. Bake at 450 degrees for 15 minutes or until biscuits are golden and rhubarb is tender. Serve warm or cold. Serves 6.