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Caramel Rhubarb Cobbler

I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina
  • Total Time
    Prep: 25 min. Bake: 35 min.
  • Makes
    6 servings

Ingredients

  • 7 tablespoons butter, divided
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar, divided
  • 3 tablespoons cornstarch
  • 1-1/4 cups water
  • 6 cups chopped fresh or frozen rhubarb, thawed
  • 3 to 4 drops red food coloring, optional
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup 2% milk
  • Cinnamon-sugar
  • Whipped cream or ice cream, optional

Directions

  • In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside.
  • In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.
Nutrition Facts
1 serving: 429 calories, 14g fat (9g saturated fat), 38mg cholesterol, 357mg sodium, 73g carbohydrate (47g sugars, 3g fiber), 4g protein.

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