Spiced Rhubarb Custard Cobbler

• 1 1/4 cups sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 Land O Lakes Eggs
• 4 cups sliced fresh rhubarb*
• 1 cup all-purpose flour
• 1/4 cup firmly packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cold Land O Lakes Butter, cut into pieces
• 1/4 cup milk
• 1 Land O Lakes Egg
• Land O Lakes Heavy Whipping Cream

1. Heat oven to 350F.
2. Combine all filling ingredients except rhubarb in bowl; mix well.
3. Stir in rhubarb.
4. Spoon into greased 9 1/2-inch (deep-dish) pie pan.
5. Combine 1 cup flour, brown sugar, baking powder and 1/2 teaspoon salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
6. Stir in milk and egg.
7. Drop dough over rhubarb mixture forming 8 even mounds.
8. Bake 45-50 minutes or until filling is set and biscuits are golden brown.
9. Serve warm with whipping cream, if desired.

sugar, allpurpose, ground cinnamon, ground ginger, ground nutmeg, salt, o lakes eggs, fresh rhubarb, flour, brown sugar, baking powder, salt, cold, milk, egg, cream

Taken from www.landolakes.com/recipe/1174/spiced-rhubarb-custard-cobbler (may not work)