Original blog post: https://spatulagoddess.com/2011/06/28/rhubarb-cobbler/

Warning: the leaves of the rhubarb plant are poisonous.

Time required: 1.5 hrs

Yields: 9 portions

Tools required:

• 2 quart baking dish
• flour sifter
• foil-lined cookie tray

Topping ingredients:

• 1 C flour
• 2 TBSP granulated white sugar
• ½ TSP baking powder
• ½ TSP salt
• ¼ C unsalted butter
• 1 egg, slightly beaten
• ¼ C milk

Filling ingredients:

• 1 C granulated white sugar
• 2 TBSP cornstarch
• ¼ TSP cinnamon
• 1 TBSP water
• 1 TBSP butter
• 4 C rhubarb stalks (about 6 stalks)

Instructions:

1. Pre-heat oven to 204°C / 400°F.
2. Wash rhubarb stalks and slice into one-inch pieces.  Set aside.
3. In a large bowl sift together: 1 C flour, 2 TBSP white sugar, baking powder, and salt.
4. Cut in butter until coarse crumbs form.
5. Slightly beat an egg and combine with milk.
6. Mix egg into crumbs until moistened. Set aside.
7. In a large pot, stir together: combine sugar, corn starch, cinnamon, water, and butter.
8. Add rhubarb, stirring until all pieces are coated.
9. Let mixture bubble, stirring occasionally, and cook 5-10 min.
10. Pour hot fruit mixture into baking dish.
11. Immediately spoon topping onto rhubarb.
12. Bake 20 min.
13. After baking, cool on wire rack at least 20 min. Scoop and serve.