5 c. fresh rhubarb, cut in
1-inch pieces
grated rind of 1 orange
1 1/4 c. sugar
2 tbs. cornstarch
1 tbs. butter
dash of nutmeg (optional)
Cobbler Topping:
1 c. all-purpose flour
1 tbs. sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. butter
1/4 c. milk
1 egg
Combine sugar and cornstarch; mix well.
Add rhubarb and grated orange rind.
Let stand 10 minutes.
Place in baking dish.
Bake in 375F preheated oven for 10 minutes.
Mix cobbler topping ingredients and
drop "blobs" of topping on fruit.
Bake at 350F for 25 to 35 minutes.
Serve warm.
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