Peach & Rhubarb Swirl Cobbler

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 cup cold Land O Lakes Butter
• 1/3 cup milk
• 3 tablespoons peach preserves
• 1 tablespoon course grain sugar
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cardamom*
• 3 cups fresh or frozen sliced peaches
• 3 cups fresh or frozen sliced rhubarb

1. Heat oven to 400F.
2. Combine flour, 2 tablespoons sugar and baking powder in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in milk just until moistened.
4. Knead dough 4 or 5 times on lightly floured surface until dough forms a ball.
5. Roll out dough to 9x8-inch rectangle.
6. Spread preserves over dough.
7. Roll up, jelly-roll fashion, starting with 8-inch side.
8. Cut into 9 equal size slices with sharp knife.
9. Combine 3/4 cup sugar, cornstarch and cardamom in 3-quart saucepan.
10. Stir in peaches and rhubarb.
11. Cook over medium heat, stirring constantly, 5-8 minutes or until mixture just comes to a boil.
12. Pour hot filling into ungreased 8-inch square glass baking dish; bake 10 minutes.
13. Remove from oven; top with dough slices.
14. Sprinkle with coarse grain sugar.
15. Bake 20-25 minutes or until golden brown.

flour, sugar, baking powder, cold, milk, peach preserves, course grain sugar, sugar, cornstarch, ground cardamom, peaches, rhubarb

Taken from www.landolakes.com/recipe/351/peach-rhubarb-swirl-cobbler (may not work)