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Caramel Rhubarb Cobbler
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7 tablespoons butter or margarine, divided
3/4 cup packed brown sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
1-1/4 cups water
6 cups chopped fresh or frozen rhubarb, thawed
3 to 4 drops red food coloring, optional
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
Cinnamon-sugar
Whipped cream or ice cream, optional
In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown sugar, 1/4
cup of sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir
until thickened, about 5-8 minutes. Add food coloring if desired. Pour into a
greased 2-qt. baking dish and set aside. In another bowl, combine flour,
baking powder, salt and remaining sugar. Melt remaining butter; add to dry
ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |