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["Lisa K.V. Perry" <lisakvperry AT gmail.com>]

> From Farm Journal's The Thrifty Cook p. 256 (1974):

Rhubarb Cobbler (Old-fashioned style)

1 c. sifted flour                      1 to 1 1/2 c. sugar
2 T sugar                              2 T cornstarch
1 1/2 t. baking powder           2 T water
1/4 t. salt                             4 c. rhubarb, 1" pieces
1/4 c. butter                         1 T butter
1 egg, slightly beaten
1/4 c. milk

To make topping, sift together flour, 2 T sugar, baking powder and salt.
Cut in 1/4 c. butter untl mixture resembles coarse crumbs.  Blent together
egg and milk; add to dry ingredients.  Stir just to moisten.

Combine 1 to 1 1/2 c. sugar and cornstarch in saucepan.  Stir in water and
fruit.  Cook, stirring until mixture comes to a boil; boil one minutes.
Remove from heat and stir in 1 T butter.  Place in greased 8" square pan.
Top wit 6 mounds of topping.  Bake in 400 degree oven for 20-25 minutes.  6
servings (that's a lie)

Variations

When I use anything other than rhubarb, I cut the sugar way down.  I don't
like baked goods real sweet (except brownies and cinnamon rolls), as a rule
at my house we use half the sugar called for in a recipe.  I also always
double the recipe (an 8x13 pan) and I usually triple the part for the
cobbler dough. I add cinnamon and nutmeg, whatever I feel like adding.