Rhubarb Cobbler

Modified from Hugo's

Filling:

6 cups rhubarb, cut in 1-inch pieces

1 1/2 cups sugar

1/2 cup water

2-3 tbsp cornstarch, mixed into a thin paste with cold water

2 tbsp butter, melted

Topping:

2 cups flour

3 tsp baking powder

3/4 tsp salt

2 tbsp sugar

6 tbsp butter or shortening

1 egg, beaten

1/4 cup milk

Combine the fruit, sugar, and water in a heavy pan. Heat slowly until the rhubarb juices begin to flow. Raise heat slightly and simmer until the rhubarb is tender...stir often to prevent scorching. When the fruit is very soft, add the cornstarch paste in a slow, thin stream, stirring rapidly. Use only enough to make a fairly thick, smooth sauce - you don't want the sort of rigid paste found in some commercial cherry pies. Pour the rhubarb into a shallow, round baking dish of about two-quart capacity. Cool it five minutes, then pour a thin film of melted butter over the surface.

Preheat oven to 450 degrees F.

Now make the topping. Sift the dry ingredients together into a large bowl. Work in the butter or shortening with your fingertips until you have a very coarse meal. Add the egg and just enough milk to form a soft dough, which should clean the bowl. On a lightly floured pastry cloth or board, roll or pat the dough to a half-inch thickness. Cut it into two-inch rounds and lay lightly on top of the rhubarb.

Bake about 12 minutes until light brown. Serve warm.

Note: The basic Short Biscuit recipe makes too much dough for the Rhubarb Cobbler. However, the excess may be cut in small rounds, placed on a greased cookie sheet, and baked as above. They make a delicious shortcake with any kind of fresh or cooked fruits and berries.