Rhubarb Cobbler

• 1 stick Butter, Divided
• 1-1/2 cup Brown Sugar, Divided
• 3 Tablespoons Cornstarch
• 1-1/2 cup Water
• 7 cups Chopped Rhubarb
• 1-1/2 cup Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Milk
• Cinnamon Sugar, To Sprinkle On Top

1. Melt 3 tablespoons of the butter in a saucepan over medium heat. Add 1 cup of the brown sugar and cornstarch. Gradually stir in water and rhubarb. Cook and stir until thickened, about 5-8 minutes.
2. Pour into a greased 2-quart baking dish and set aside.
3. In a bowl, combine flour, baking powder, salt and remaining 1/2 cup brown sugar. Melt remaining 5 tablespoons butter, add to dry ingredients with the milk. Mix well.
4. Drop by tablespoonfuls onto the rhubarb mixture. Sprinkle with cinnamon sugar. Bake at 350 degrees for 35-40 minutes, until the fruit is nice and bubbly and the top is a golden brown. Serve warm with caramel drizzled on top and a nice big scoop of fresh whipped cream!

butter, brown sugar, cornstarch, water, rhubarb, flour, baking powder, ubc, milk, cinnamon sugar

Taken from tastykitchen.com/recipes/desserts/rhubarb-cobbler/ (may not work)