2 tbsp sugar
1&1/2 tsp baking powder
1/4 tsp salt
1/2 tsp groung cinnamon
1/4 cup butter, cut up
6 cups fresh or frozen sliced rhubarb
1 cup sugar
3 tbsp cornstarch
1 egg
1/4 cup milk
Preheat oven to 400 degrees. For biscuit topper, in a medium bowl stir together flour, 2 tbsp sugar, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside
For filling, in a large saucepan combine rhubarb, 1 cup sugar, and cornstarch. Cook over medium heat until thickened and bubbly. Keep the filling hot.
In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. (Do not overmix or the biscuit will be tough) Transfer hot filling to a 2-quart baking dish. Use a spoon, drop batter into six mounds on top of filling.
Bake for 25 minutes.
For cherry cobbler, prepare as directed, except for filling, substitute 6 cups fresh or frozen pitted tart cherris, and increase cornstarch to 3 tbsp.
