Spring Favorite: Rhubarb Cobbler

This wonderful, old-fashioned cobbler is a delightful classic. The bright color and spunky tang are the very essence of Spring!

Rhubarb Cobbler

1 c flour
3/4 c oatmeal
1 t ground cinnamon
1 c brown sugar
1/2 c butter, melted
1 c sugar
1 c water
3 T corn starch
1 t vanilla extract 4 c sliced rhubarb
whipped cream (optional)

Combine flour, oatmeal, cinnamon, brown sugar and butter. Press half of the mixture into an 8 x 8 inch pan. Cook 1 cup of sugar, water, corn starch and vanilla until very thick. Add rhubarb and mix thoroughly. Spread into cake pan and top with remaining oatmeal mixture. Bake at 350 degrees for 1 hour. Serve warm or cold. Delicious topped with shipped cream.

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