Rhubarb Cobbler

We have also made this recipe with blueberries, which are spectacular, and apples which were good, but apple pie is better. I actually like rhubarb cobbler better than rhubarb pie, and it's easier!

Ingredients

• 4 to 6 cups rhubarb, cut-up, blueberries, or other fruit, washed and well dried
• 1 cup sugar, or to taste, divided
• 8 Tbsp (1 stick) cold unsalted butter, cut into bits, plus some for greasing the pan
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• pinch salt
• 1 egg
• 1/2 tsp vanilla extract

Directions

1. Preheat the oven to 375 degrees. Toss the fruit with half the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
2. Combine the flour baking powder, salt, and 1/2 cup sugar in the container of a food processor and pulse once or twice. Add the butter and process for 10 seconds, until the mixture is well blended. By hand, beat in the eggs and vanilla. (I find it easier to beat the egg in a separate bowl first, then beat it into the flour mixture.)
3. Drop this mixture onto the fruit by tablespoonfuls; do not spread it out. Bake until golden yellow and just starting to brown, 35 to 45 minutes. Serve immediately.