Rhubarb Old-Fashioned Cobbler

• Bisuit Topper
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 egg, slightly beaten
• 1/4 cup milk
• Rhubarb Filling
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon butter
• 1 tablespoon water
• 4 cups rhubarb, cut in 1 inch slices
• 1/4 teaspoon cinnamon (I like the taste of the rhubard so I don't add it) (optional)

1. Pre-heat oven to 400 degrees.
2. Mix first four topper ingredients.
3. Cut in butter until mixture resembles course crumbs.
4. Add slightly beaten egg and milk all at once to dry ingredients, stirring just to moisten.
5. Set Aside.
6. Combine sugar, cornstarch, cinnamon (optional), water, butter and rhubarb.
7. Bring to a boil.
8. Cook and stir for 1-2 minutes.
9. Pour hot rhubarb filling into 8" round or square baking dish.
10. Immediately spoon on biscuit topper in 6 mounds.
11. Bake at 400 degrees for about 25 minutes.
12. Serve with cream or ice cream.

topper, flour, sugar, baking powder, salt, butter, egg, milk, rhubarb filling, sugar, cornstarch, butter, water, rhubarb, cinnamon

Taken from www.food.com/recipe/rhubarb-old-fashioned-cobbler-90468 (may not work)