Rhubarb Cobbler

• 4 c. rhubarb, cut in 1/2-inch pieces
• 1 c. water
• 1 1/2 c. sugar
• 1 Tbsp. flour
• 1 c. flour
• 1/3 c. wheat germ
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk
• 3 Tbsp. shortening
• 1 egg
• 1 Tbsp. lemon juice
• 2 Tbsp. sugar
• 1 tsp. lemon rind, grated

1. Combine rhubarb, water, 1 cup sugar and 1 tablespoon flour in saucepan.
2. Cook over medium heat until mixture boils, stirring constantly.
3. Remove from heat.
4. Pour into 2-quart casserole or glass cake pan.
5. Measure 1 cup flour, remaining sugar, wheat germ, baking powder and salt in mixing bowl.
6. Stir well to blend.
7. Add milk, shortening, egg and lemon juice.
8. Beat 2 minutes with electric mixer on medium speed.
9. Drop by tablespoons onto rhubarb sauce in casserole.
10. Combine 2 tablespoons sugar and lemon rind. Sprinkle on dough.
11. Bake in preheated oven (375u0b0) for 30 to 35 minutes.
12. Serve warm with whipped cream or ice cream, if desired. Yield:
13. 6 to 8 servings.

rhubarb, water, sugar, flour, flour, germ, baking powder, salt, milk, shortening, egg, lemon juice, sugar, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168367 (may not work)