Caramel Rhubarb Cobbler

• 7 tablespoons butter, divided
• 3/4 cup packed brown sugar
• 1/2 cup sugar, divided
• 3 tablespoons cornstarch
• 1-1/4 cups water
• 6 cups chopped fresh or frozen rhubarb, thawed
• 3 to 4 drops red food coloring, optional
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• Cinnamon-sugar
• Whipped cream or ice cream, optional

1. In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
2. In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350u0b0 for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream if desired.

butter, brown sugar, sugar, cornstarch, water, frozen rhubarb, drops red food coloring, flour, baking powder, salt, milk, cinnamonsugar, cream

Taken from www.tasteofhome.com/recipes/caramel-rhubarb-cobbler/ (may not work)