Rhubarb Cobbler

Strawberry season may be over, but rhubarb is still going strong in my garden and it's quite good on its own. The cobbler topping is the same recipe I use for shortcake dough; if you like, you could cook the rhubarb on the stovetop and serve it over individual biscuits with whipped cream as a variation.

Rhubarb
8 cups rhubarb, in 1-inch chunks
1 cup sugar
3 Tbsp white flour
1 tsp ground cinnamon

Dough
1 1/2 cups all purpose flour
4 tsp sugar
2 tsp baking powder
1/4 tsp salt
6 Tbsp cold butter, in small pieces
3/4 cup heavy cream

Toss the rhubarb in a large bowl with the sugar, flour, and cinnamon. Set aside while you make the dough.

Preheat the oven to 375 degrees.

In a medium bowl, combine flour, sugar, baking powder, and salt. Add the butter and cut it into the flour mixture with a pastry cutter or two knives until it is the size of peas or smaller. Pour in 3/4 cup cream and mix with a fork until the dough just hold together. If it's too dry, add more cream a tiny bit at a time. Form the dough into a rough ball with your hands.

Spread the rhubarb mixture into a 7x11-inch baking pan. Tear off pieces of the dough and roughly cover the rhubarb. It should be mostly covered but with a few small spots open.

You may want to place the baking dish on top of a cookie sheet or similar pan in case the juice overflows. Bake for 35-40 minutes, then cook on a rack. Serve warm. Nice with ice cream or whipped cream.

Serves about 6.