Better Rhubarb Cobbler

I like this recipe a little better than the one I have been using. This one ends up thicker with more of a muffin-textured topping.

Ingredients

• 3/4 cup sugar
• 2 Tbsp cornstarch
• 4-6 cups chopped rhubarb
• 1 Tbsp water
• 1 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 2 Tbsp sugar, for sprinkling on the topping (optional)

Directions

1. Preheat oven to 400 degrees F. Lightly grease a 9-inch square baking dish.
2. In a saucepan, mix 3/4 cup sugar and cornstarch. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Sprinkle with cinnamon.
3. In a medium bowl, sift together flour, 1 Tbsp sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar, if desired.
5. Bake for 20 minutes in the preheated oven, until crisp and lightly browned.