Rhubarb Cobbler

by Doreen
(Digby, Canada)

Yum.

Fruit filling:
6 cups cut rhubarb pieces, fresh or frozen
1 cup sugar
1 tbsp flour
2 tsp minced fresh giner
pinch ground cardamom

Topping:
1 1/2 all purpose flour
2 tbsp sugar
1 tbsp baking powder
pinch salt
1/3 cup butter
3/4 cup milk

1. In 10-cup baking dish (2" deep), combine fruit filling
2. Bake uncovered at 400-degrees
- bake 15 minutes if using fresh rhubarb
- bake 25 minutes if using frozen rhubarb
3. For topping, mix all dry ingredients, then cut in butter
4. Add milk and stir until a sticky dough
5. Drop dough by large spoonful on top of rhubarb
6. Sprinkle lightly with sugar
7. Bake 400- degrees for 20-25 minutes, till golden
8. Serve with whip cream, ice-cream, or both.