Rhubarb Cobbler

I am thinking longingly of the bag of frozen rhubarb that I have in the  freezer.  A gift last summer from one of my daughter’s friends.  I need to use it as the rhubarb season will be here before we know it.

FILLING

• 6 cups 1 inch pieces of rhubarb or frozen, thawed
• 3/4 cup sugar, or more, depending on the tartness of the rhubarb
• 1/2 teaspoon ground cinnamon
• 6 tablespoons water
• 2 tablespoons cornstarch

TOPPING

• 1 cup all purpose flour
• 1 & 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 3 tablespoons vegetable oil

1. Preheat the oven to 375 degrees
2. Make the filling.  In a medium, heavy saucepan, stir together the rhubarb, sugar, cinnamon,water and cornstarch.  Bring to a boil stirring constantly.  Boil, stirring, 1 minute.  Pour into a 9X9X2 baking dish.
3. Make the topping.  In a medium bowl, stir together the flour, baking powder and salt.Stir in the milk and oil.  Work the mixture in the bowl with your hands to make a dough.  Pull off pieces of dough, about 2 tablespoons each, and shape into rounds about 2 inches in diameter, and place over the top of the fruit mixture.
4. Bake in the preheated oven until the filling is bubbly and the topping is golden brown, 30 – 35 minutes.  Serve warm.