Country Rhubarb Cobbler

This was the first time we've ever made a cobbler, or, I think, even had one fresh out of the oven. Great use for the first rhubarb of the season.

From The Appleton Post Crescent:

Country Rhubarb Cobbler

1 pound fresh rhubarb, trimmed, cut into 1/2 inch pieces to yield 3 cups

1 cup brown sugar, packed

2 cups cake flour or 2 cups all purpose (non-bleached, please) flour minus 1/4 c sifted flour

3/4 teaspoon baking powder

1/2 cup plus 2 T sugar (divided)

1 stick (1/2 c) cold butter, cut into 1/2 inch cubes

1/3 cup whole milk (we used soy milk)

2 large eggs (1 separated)

ice cream

In a large bowl, combine rhubarb with brown sugar. Set aside. In another bowl, whisk together flour, baking powder, and 1/2 c sugar. Cut in butter with pastry blender until mixture forms coarse crumbs. In a small bowl or glass measure, whisk together milk, whole egg and separated egg yolk. Form a well in the dry ingrediants and pour in milk mixture. Stir together until it forms a soft, sticky dough.

Butter a 10 inch glass or ceramic pie plate or 2 1/2 quart baking dish. Transfer half of dough onto bottom and spread with rubber spatula halfway up sides of prepared pan. Spoon rhubarb mixture over dough, drop remaining half of dough with tablespoon or small scoop evenly over rhubarb.

Lightly beat egg white. Brush top of dough with egg white and sprinkle with remaining 2 T sugar. Bake in 400 degree oven for 35 minutes, or until top is golden and rhubarb is tender. Cool for 30 minutes (while you run to the gas station to buy some vanilla ice cream...wait, is that just us?)

Scoop into giant bowls, top with ice cream, making moaning and ectastic noises as you eat rhubarb cobbler in front of the television and praise the universe for such wondeful creations as rhubarb, butter, ice cream and sugar. The recipe says it makes 6-8 servings, or 4-6 in this house.