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Rhubarb Cobbler Notes: -Makes 6 servings -Do not use aluminum pan, use pyrex or corning Crust: Ingredients: 1 cup flour 1/4 cup butter or margarine 2 T sugar 1/4 cup milk 1-1/2 t baking powder 1 egg, slightly beaten 1/4 tsp salt Sift flour, sugar, baking powder, and salt together. Cut in butter until mixture resembles coarse crumbs. Combine milk and egg. Add all at once to dry ingredients, stirring just to moisten. Rhubarb Filling: 1cup sugar 1T water 2 T cornstarch 1T butter 1/4 tsp cinnamon 4 cups diced rhubarb Combine all ingredients and bring to a boil. Cook and stir for one minute. Pour filling into pan. Immediately spoon on biscuit topping in mounds. Bake in 400° oven for 20-25 minutes. Serve warm with cream or ice cream.