Rhubarb Cobbler

[Raine]

Rhubarb Cobbler
Makes 9 servings.

3/4 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
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar


Directions
1 Preheat oven to 400 degrees F (200 degrees C). Lightly
grease a 9 inch square baking dish.
2 In a saucepan, mix 3/4 cup sugar and cornstarch. Stir
in the 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.
3 In a medium bowl, sift together flour, 1 tablespoon
sugar, baking powder, and salt. Cut in the butter until
the mixture resembles coarse crumbs.
4 In a small bowl, mix the milk and egg. Add all at once
to dry ingredients, stirring just to moisten. Drop by
teaspoonfuls on top of the rhubarb mixture. Sprinkle with
sugar.
5 Bake for 20 minutes in the preheated oven, until crisp
and lightly browned.