|
Caramel Rhubarb Cobbler
In a saucepan over medium heat, melt 3 Tbl. 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 min. Add food coloring if desired. Pour into a greased 2 quart 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. Bake 350 degrees for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm with ice cream.
|
Linear Mode
